Have You Ever Tried to Add Baking Soda to Your Morning Coffee? Maybe You Should!

For many of us, mornings without coffee are a nonstarter. It’s not just a cup of joe—it’s the life force that powers us through the early hours. Yet, despite its energizing powers, coffee can also be an enemy to our stomachs. Are you one of those people who sip their morning brew, only to feel that familiar burn of acid reflux or discomfort gnawing at your belly? If yes, don’t despair—you don’t have to break up with your beloved morning ritual. There’s a secret weapon to save your stomach from a whole day of misery, and it comes in the form of a white powder. No, not sugar. It’s baking soda!

Coffee and Baking Soda to Their (Chemical) Core

At its core, coffee is naturally acidic, with a pH that hovers between 4.85 and 5.10, depending on the roast. While this acidity gives coffee some of its vibrant flavors, it’s also the culprit behind that gnawing feeling in your gut. When the acids in coffee come into contact with your stomach’s already acidic environment, it can lead to that unwelcome acid reflux or heartburn. Enter baking soda, the pH balancer! Baking soda, or sodium bicarbonate, is alkaline, meaning it has a pH of about 8. When mixed with something acidic—like coffee—it neutralizes some of that acidity, creating a smoother, less harsh experience for your stomach. No, we’re not going to turn your coffee into science class material, but that little sprinkle of chemistry can go a long way in making your cup easier to handle.

What Happens When You Add Baking Soda to Coffee?

Now, you might be wondering what happens when you actually add baking soda to your cup of coffee. Does it fizz up like a volcano science experiment gone wrong? Not at all. In fact, it’s a much subtler reaction. When you stir in a small pinch of baking soda—just about 1/8 teaspoon—into your brewed coffee, it gently neutralizes some of the acids. You can also add it during the brewing process if you’re using a coffee maker or French press. Either way, you’re not going to taste the baking soda if you use the right amount, but your stomach will certainly feel the difference.

Think of it as giving your coffee a little spa day—relaxing all that acidity so it’s kinder to your digestive system. The alkaline nature of baking soda helps mellow out the harshness, leaving your coffee tasting just as rich without the acid punch.

Why Baking Soda Makes Coffee More Drinkable

So, what’s the big win here? By adding a pinch of baking soda, you make your coffee more drinkable, especially for those prone to heartburn, acid reflux, or just a sensitive stomach. It acts like a tiny stomach-soother before you even take that first sip. By neutralizing coffee’s natural acids, it takes the edge off that bitterness that sometimes leaves you reaching for sugar to soften the blow. And hey, this could even help cut down on those extra spoonfuls of sugar if you’re trying to be mindful of your diet.

For those who find coffee’s acidity a dealbreaker, baking soda could be the key to enjoying your cup without paying for it later. The moment you drop that small pinch of baking soda into your coffee, you’ve instantly made it more stomach-friendly. It’s like giving your coffee a little cushion before it lands in your digestive system. Not only does this trick help avoid stomach discomfort, but it also softens the harsh aftertaste that coffee can sometimes leave behind. So, you get to savor the full-bodied flavor without feeling like you need to pop an antacid afterward.

Does Baking Soda Change the Taste of Coffee?

Alright, yeah, baking soda makes coffee easier to drink. But does it alter the taste and makes it undrinkable for another reason? The good news? If you use just a pinch—around 1/8 teaspoon—baking soda won't alter the taste at all. In fact, you won’t even notice it’s there. It simply works behind the scenes, neutralizing the acidity without impacting the rich, bold flavors you love. Just make sure not to go overboard, or you might end up with a slightly salty aftertaste—but when used sparingly, it’s tasteless and effective.