Determining the pH of light, medium, and dark roast coffee

Gunka. J, McLaughlin. T, Pavletic. R, Zytaruk. C

Abstract:

This study was used to determine the acidity of coffees at varying roasting extent to

compare pH of light, medium and dark roast blends. Coffee is a beverage consumed for many

reasons across the globe including taste, stimulant properties, health benefits, social aspects, as

well as cultural practices. The acidity of the beverage has been known to cause heartburn or

gastrointestinal stress in sensitive individuals and is commonly recommended to be consumed in

limited quantities for females during pregnancy as well as nursing of young. This research

utilizes assessment of acidity measured by pH probe to make conclusions on the level of acidity

resultant from coffee beans roasted to varied degrees; namely a spectrum of light to dark roast

blends. Data shows that pH of the resultant beverage is directly related to the degree in which the

coffee beans used to brew the beverage were roasted to. It was found that pH values increased

with a positive relationship to roasting time and darkness of blends. This led to the conclusion

that acidity of coffee is inversely proportional to the extent of which the coffee beans used to

brew the beverage were roasted; lightly roasted coffee beans produced the most acidic beverages

while dark roasted beans were respectfully more basic. Implications of this study indicate that

individuals sensitive to acidity can mitigate effects by choosing to consume darkly roasted

coffees.
Introduction:

Caffeine (1,3,7-trimethylxanthine) is a central nervous system (CNS) stimulant alkaloid

that has become the most popular drug consumed in the world (1, 2). It may be synthetically

manufactured for use as an additive, supplement, or in pharmaceuticals (3). Coffea sp. Is the

most widely traded commodity outside of petroleum in the world with an annual turnover

exceeding US$10 billion, and is described as the most frequently ingested pharmacologically

active food substance in the world (2, 3). Caffeine is a naturally occuring substance that may be

found in consumable products such as coffee, tea, and chocolate. Furthermore, caffeine is

commonly added to a variety of over-the-counter medications including cough, cold, and pain

remedies, as well as carbonated beverages and energy drinks (1, 4). The name for this stimulant,

caffeine, is derived from the Arabic word qahweh (pronounced kahveh) (1). Ethiopia is

considered the place of origin of coffee and the original home of the arabica plant (5). The

formal cultivation and use of coffee as a beverage began early in the 9th century (5). Many

centuries later, during the 17th century, coffee became popular in Europe, and plantations in

Indonesia and the West Indies became common during the 18th century (1). By the 20th century,

coffee had become the largest cash crop on earth (1). It was during the 19th century that caffeine

was first isolated from coffee, although it can also be found in tea, cocoa pods, and kola nuts (1).

The caffeine content of coffee beans varies according to the species of the coffee plant.

Generally, beans from Coffea arabica in Central and South America contain about 1.1% caffeine

(1). Beans grown from Coffea robusta in Indonesia and Africa contain 2.2% caffeine (1).

Published literature indicates that for the general population of healthy adults, moderate

caffeine consumption of 400 mg/day is not associated with toxicity, cardiovascular effects,

effects on bone status and calcium balance (2). Overconsumption of caffeine containing
products, coffee included, may have specific effects on cardiovascular disease, coronary heart

disease, acute myocardial infarction, arrhythmia, heart failure, cardiac arrest, stroke, blood

pressure, and hypertension (2). There is a great deal of data available for caffeine intake, with a

recent US survey indicating that around 85% of the adult US population consumes at least one

caffeinated beverage per day, with a mean caffeine intake of 165 +/- 1 mg (2). Based on a 10

year examination from 2003 to 2012, the National Health and Nutrition Examination Survey

(NHANES), found that peak ingestion of caffeine occurred among 56 year olds with a

consumption of ~ 600 mg/day. In a 1994 study conducted by Wendl et al., researchers found that

coffee induced gastroesophageal reflux before a decaffeinating process (6). Their results

indicated that only decaffeination of coffee reduced reflux, in comparison to decaffeinated tea,

which saw no significant difference compared to caffeinated tea (6). Mitchell et al. (2014) found

that the greatest source of caffeine in the US is coffee (7). It is therefore not unreasonable to

assume that many coffee drinkers may may induce gastroesophageal reflux through

consumption.

Coffee is a naturally acidic beverage, with its acidity considered to be a valued quality

(8). Acidity of coffee has been correlated with coffees grown at higher altitudes in volcanic soils

that are mineral rich (8). The coffee acid content of a brewed cup of coffee greatly depends on

the type of roast (8). The acids correlating to an acidic pH in coffee may be classified into three

groups: aliphatic, chlorogenic, and alicyclic carboxylic and phenolic acids (8). Clarke determined

the total concentration of acids in a medium roast coffee was 0.99%, 0.71% in dark roast, and

1.58% in light roast (8).

Caffeine and the CNS have a close relationship, and is likely the root cause of its

consumption around the globe (9). The assumed antagonistic mechanism of caffeine in the CNS
is at the level of adenosine receptors (9). Adenosine is a neuromodulator and is believed to play a

role in promoting sleep and suppressing arousal (10). When adenosine naturally binds to its

receptor, neural activity slows down, causing an onset of drowsiness (10). Caffeine, which

antagonizes adenosine receptors, will inhibit the binding process, leading to alertness (10).

Caffeine exerts effects on neurons and glial cells in the brain (11) Through the antagonism of

adenosine receptors, it affects brain functions such as sleep, cognition, learning, and memory

(11). Caffeine activates noradrenaline neurons, which affects the release of dopamine

neurotransmitters, consequently increasing alertness (9). Dopamine, a neurotransmitter which is

related to the regulation of emotion. In this case we see a physiological link between caffeine and

mood (8). It is noted that amphetamines and cocaine are known to act in a similar fashion,

releasing dopamine. Therefore, it is of interest to researchers in comparing the effects of caffeine

to these drugs (12).

The scope of caffeine ingestion, specifically through coffee, is worldwide. Based on

regular repeated consumption, humans may develop a habituation and/or tolerance to the

caffeine present in coffee. Habituation may lead to a tolerance to the effects of caffeine and no

longer respond with an increase in blood pressure (2). Individuals may also experience caffeine

withdrawal if abstinent to coffee, with symptoms beginning 12-24 hours after halting

consumption (2). Furthermore, symptoms generally peak 20-48 hours later, and may be

characterized by headache, fatigue, drowsiness, irritability, depressed mood, and anxiety (2).

Caffeine withdrawal is considered to be mental disorder by the American Psychiatric

Association, but it does not been the criteria for addiction (2).

The purpose of our research is to identify the pH of various coffees that are brewed from

different types of coffee beans, including light, medium, and dark roasts. Furthermore, this study
sets out to observe pH differences between similarly roasted beans from different geographic

regions. We hypothesize that the coffee from light roast beans will observe the most acidic pH

and dark roast coffee will observe the most basic pH, with medium roast coffee pH in between

light and dark.

Materials:

The pH and conductivity of various types of coffee were measured using a PASCO PS-

3204 wireless pH probe provided by the science department at Sir Winston Churchill C & VI

secondary school in Thunder Bay, Ontario. The probe was paired with a laptop through bluetooth

connection, with results recorded on the laptop after downloading the PASCO application. The

pH sensor has a pH range of 0 - 14 with an accuracy of +/- 0.1, a pH resolution of 0.02, and an

operating temperature of -4C to 80C.

The coffee used for this experiment was obtained from two local coffee shops and one

Tim Hortons. All tested coffee was brewed by experienced baristas at each of the respective

coffee shops. Information based on each coffee was obtained to identify the roast and geographic

origin of each bean. Coffee brewed at St. Paul’s Roastery and Calico’s Coffeehouse were

obtained in the “medium” size, or 12 oz. Coffee from Tim Hortons was also obtained in the

“medium” size at 10 oz. The ten different coffees are summarized in Table 1.
Table 1. List of coffees used throughout this experiment and where they were purchased. Also
included is the respective roast of each coffee, amount per brewed coffee, and geographical
origin of each bean. Tim Hortons dark and medium roasts are produced from a blend of various
beans that originate from Brazil, Guatemala, Colombia, Kenya, El Salvador.
Purchased Roast Geographic origin Amount (oz)

St. Paul’s Roastery Dark Honduras 12

St. Paul’s Roastery Dark Ethiopia 12

St. Paul’s Roastery Light Columbia 12

St. Paul’s Roastery Light Ethiopia 12

St. Paul’s Roastery Medium Guatemala 12

Calico’s Coffeehouse Dark Papua New Guinea 12

Calico’s Coffeehouse Light Columbia 12

Calico’s Coffeehouse Medium Kenya 12

Tim Hortons Dark Blended 10

Tim Hortons Medium Blended 10

St. Paul's Roastery coffee beans are roasted in house to attain a light, medium, and dark

roast coffee bean. The brewing method utilised is a pour-over type method with water at a

temperature of 200℃ being steadily poured over the coffee for a duration of 2 minutes.

Furthermore, coffee obtained from Calico's Coffeehouse is made using locally roasted beans by

Wolfhead Coffee to attain light, medium, and dark roasts. Calico’s Coffeehouse utilises a

standard drip-coffee method for brewing. Tim Hortons coffees are made from a blend to achieve

a medium and dark roast. Like Calico’s Coffeehouse, Tim Hortons employs a standard drip-

coffee method for brewing.

Methods:

A 25 mL sample of each coffee was poured into a clean beaker. The pH and conductivity

(mV) of each 25 mL sample was measured using a PASCO wireless pH probe by submerging the

lower 1.5 cm of the probe into the sample. The probe was submerged in each sample for 20

seconds to ensure stable reading outputs on the recording laptop. Between samples, the probe

was washed with a fresh 50 mL of distilled water for 10 seconds to ensure no contamination

between samples.

Results:

The main objective of our study was to investigate and evaluate the pH levels in dark,

medium and light blends of coffee that were available in today’s market. Through our research

we found that light roasts were the most acidic, while dark roasts tended to be less acidic with

medium roasts falling between the two (Figure 1). While using the pH meter to measure the

acidity of each coffee blend we noticed that the conductivity of lighter blends tended to be higher

than the conductivity of medium blends, with both having a higher conductivity than that of the

darker blends (Table 2). After tabulating the results, it became clear that as the pH of the coffee

samples decreased, the electrical conductivity of each sample increased (Table 2). We can

conclude then, that as the samples of coffee became more acidic, the conductivity of the samples

increased. Figure 1 outlines the pH values of all ten coffees, and further defines them by roast

and region.
Figure 1. Coffees organized by place of purchase. The colours of the bars represent the country
of origin colours. The pH of each coffee was obtained from a 25 mL sample of each respective
coffee.

As can be observed in Figure 1, it is clear that there is a great variation of pH among the

ten coffees tested during this study. Additionally, there is a great diversity in origin and it can be

seen that different roasts from the same region (5.42 light Ethiopia/5.75 dark roast Ethiopia) have

different pH values. It is also clear that with values of 5.75, 5.62, and 5.60, almost all dark roast

coffees are more basic than medium roast (5.22, 5.30, 5.35) and most light roast (5.30, 5.20,

5.42). One dark roast coffee (from Tim Hortons) is an exception, which was found to be more

acidic than some light and medium roast coffees. This may be attributed to Tim Hortons coffee

being a combination blend of various beans. Figure 2 looks at the pH of dark roast coffees more

closely.
Figure 2. pH values of 25 mL samples of dark roasts that were purchased at the varying stores.
The dark roast from Tim Hortons stands out as an outlier as it is significantly more acidic
compared to the dark roasts from local coffee shops. There is uncertainty with the Tim Hortons
dark roast as the location of the blend is unknown. The dark roast from Ethiopia was the most
basic dark roast, however, the expected result was for the Ethiopian roasts to be more acidic
compared to roasts from South America.

Looking more closely and comparing solely the dark roast coffees, it is clear that the

Ethiopian dark roast coffee is the most basic, and the blend from Tim Hortons being the most

acidic. The two dark roasts from Papua New Guinea and Honduras have very similar pH (5.62,

5.60). Both of these two coffees have origins in South America, and therefore this similarity may

be due to geographic proximity. The most basic coffee (Ethiopian dark roast) is of African

origin, and may indicate the the 0.13 - 0.15 pH difference to the two South American coffees

may possibly be geographic in nature.

Figure 3. pH values of 25 mL samples of light roasts that were purchased at local coffee shops
in Thunder Bay. Two of the local roasts were from Columbia and there was a considerable
difference between the two roasts. The light roast from Ethiopia was the most basic light roast,
however, the expected result was for the Ethiopian roasts to be more acidic compared to roasts
from South America.

Similarly to the dark roast coffees, the Ethiopian light roast was the most basic compared

to light roast counterparts (Figure 3). The two Colombian light roast coffees observed the more

acidic pH at 5.30 and 5.20. The difference in pH between these two geographically similar beans

may be attributed to roasting, brewing, or to a more specific community in Columbia.

Figure 4. pH values of 25 mL samples of medium roasts ended up having similar values to the
light and again the Tim Hortons roast stands out as an outlier as it is considerably more acidic
compared to the medium roasts from Guatemala and Kenya. It could be possible that the blended
medium roasts from Tim Hortons consists of lightly roasted beans.

As can be observed in Figure 4, there is some variation among medium roast coffee. The

medium roast Tim Hortons blend shows a similar trend to the Tim Hortons dark roast blend by

observed the most acidic pH in its respective roast. Given that Tim Hortons uses a blend of beans

for it’s coffee, it is possible to suggest that they utilise more light-medium roasted beans with a

more acidic pH. Conductivity measurements were observed in addition to pH values using the

pH probe (Table 2).

Table 2. Decreasing measures of conductivity of ten 25 mL samples of coffee tested. pH is also
included, as is country of origin. Conductivity is directly related to pH, as conductivity
decreases, so does pH. Origin is included for comparison purposes.

Roast/blend pH Level Conductivity (mV) Country of Origin

Light 5.20 106 Columbia

Medium 5.22 104 Blended

Light 5.30 101 Columbia

Medium 5.30 100 Kenya

Dark 5.32 98 Blended

Medium 5.35 96 Guatemala

Light 5.42 92 Ethiopia

Dark 5.60 81 Honduras

Dark 5.62 81 Papua New Guinea

Dark 5.75 71 Ethiopia

The relation of the acidity in the coffee blends and their conductivity is consistent with

what we would expect based on the known scientific principles of acidity and conductivity (13).

The pH meter reads the hydrogen ions present in each of the coffee blends by measuring the

tested solution against a solution of neutral pH. It records a pH by measuring the differences in

voltages produced by the hydrogen ions in the tested solution against those of the neutral, known

solution. The pH meter will then give a reading based on the differences in electrical potential of

the hydrogen ions. The more hydrogen ions that are present, the greater the difference in voltage
and the lower the reading on the pH meter. While pH is dependent on the amount of hydrogen

ions present, conductivity relies on the total amount of ions present in a solution, as well as each

ions ability to dissociate in water. Ions that completely dissociate are referred to as strong

electrolytes, while ions that only partially dissociate are referred to as weak electrolytes. The

stronger the electrolyte, the greater effect it will have on the conductivity (13). Hydrogen ions

dissociate very easily in water and are generally strong electrolytes. Knowing that hydrogen ions

are strong electrolytes and that a lower pH means there are more hydrogen ions present, it is

reasonable to assume that the differences in conductivity of each of the coffee blends is related to

the changes in hydrogen ion content. This observation is consistent with the data which indicates

that as conductivity increases, so does the pH of the solutions decrease.

The results obtained during this experiment indicate that there is a variance in pH among

different types of coffee. Not only is there a variance between and among light, medium, and

dark roast, but there is also a difference in coffees which originate from the same geographical

locations that have been similarly roasted. Geographically speaking, we expected the coffee from

African countries to be more acidic than the South American counterparts, but we found the

opposite true for all but two medium roast coffees. When comparing the pH of all ten coffees, it

is clear that our hypothesis was supported, in that light roast coffees were the most acidic and

dark roasts the most basic.

Discussion:

Heating of raw green coffee beans to develop into roasted batches ready for commercial

consumption utilizes the maillard reaction: a chemical synthesis of characteristic flavor profile

compounds by the reduction of nucleic acids, present in the bean, by reducing sugars at

temperatures of over 200℃ (14). This reaction sees the development of darker carmel roast

flavors with acids and sugars present in the raw coffee being used up as reactants. Coffee brews

of higher pH are observed when moving from short time to long time roasting profiles and

resultant light to dark roast respectively as the maillard reaction is allowed to further completion

(15). Dark roast coffee beans, which utilize a longer roast time, are significantly less acidic due

to a lower percentage of nucleic acids remaining in the beans as they are consumed during the

maillard reaction. Our findings in Figure 1 reinforce that dark roast coffee is less acidic, and is

can be attributed to longer roasting times. Low acid coffee, tailored specifically to gastric

sensitive audiences and nursing mothers, are predominantly dark roast blends; the only exception

being lighter roasts which have then been chemically altered to reduce acidic compounds or

introduce buffering mechanisms (16). It is therefore recommended for individuals with

gastroesophageal reflux to consume dark roast coffee if interested in not consuming

decaffeinated beverages. Amount of acidic compounds present in finished coffee beans is

strongly correlated to regionality. Irrespective of locally grown exceptions, it is typical that

coffee originating from South American and African countries are grown at higher elevations.

Coffee originating from southeast Asian countries, most commonly Sumatran blends, are grown

at lower elevations for more rapid growth and turnover meeting higher production demands. Less

available atmospheric oxygen at higher altitudes affects the growth of coffee cherry fruits

through more reliance on anaerobic respiration and subsequent lactic acid formation within the
bean (17). It is typical that coffee blends originating from African countries are most acidic;

While beans of Indonesian origin tend to result in a beverage of more basic profile both in earthy

flavor and pH. It was found possible to distinguish the origin of coffee based on hydrogen

magnetic resonance in order to determine authenticity of blends and claims made by distributors

worldwide (18). Due to hydrogen ions dissociation in water, a lower pH means there are more

hydrogen ions present, it is therefore reasonable to assume that the differences in conductivity of

each of the coffee blends is related to the changes in hydrogen ion content. This observation is

consistent with the data which indicates that as conductivity increases, so does the pH of the

solutions decrease. Consequently, our results indicated that beans grown in African countries

(Ethiopia and Kenya) have a higher (more basic pH) than South American coffee beans

(Guatemala, Honduras, and Columbia) in respect to both light (5.20 light roast Columbia, 5.42

light roast Ethiopia) and dark roast coffee (5.60 dark roast Honduras, 5.75 dark roast Ethiopia).

In contrast, medium roast coffees were in line with published literature. The Kenyan medium

roast observed a pH of 5.30, whereas the Guatemalan medium roast had a pH of 5.35. Our results

for light and dark roast coffees are not in line with the findings of Worku et al. (2018), as we

observed that African origin light/dark coffee is more basic than the South American light/dark

coffee. Comparatively, African medium roast coffee was found to be more acidic than South

American medium roast coffee which is in line with the findings of Worku et al. (2018). When

compared to the previously determined concentration of acids by Clarke (1988) (0.99% in

medium roast, 0.71% in dark roast, and 1.58% in light roast), our findings reinforce a similar

trend in relation to pH (light/most acidic, dark/most basic).

It is clear that the pH of various coffees available in today's market, including light,

medium, and dark roast coffees varies. This variation can be attributed to the roasting style used
to prepare each respective roast of bean. Furthermore, we found a variation in pH among similar

bean roasts that had different countries of origin. In conclusion, our results have provided

support for our proposed hypothesis of light roast being most acidic and dark roast being the

most basic pH coffees on the market.

Future direction:

A future direction for research would be to procure each coffee studied and brew each

one with a standardized method. The brewing method was not controlled during this study and

therefore a controlled brewing method may provide a clearer image of pH variance. Certain

variables that may affect pH and can be researched include brewing method, type of filter, type

of grind, brew time, and temperature of brewing. Additionally, each bean could be also procured

in a raw state, with research beginning from the most basal state of roasting all coffee with a

standardized method, followed by further standardized testing.

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