After all that science-y stuff, here’s my honest take: decaf tends to be less acidic, but only by a hair. For most people, the difference is too small to feel. If you’re truly sensitive, try a cold brew decaf—cold water extracts less acid. Or go for a dark roast decaf from a low-acid region, like some Mexican or Brazilian beans.
But whatever you do, don’t let me catch you drinking decaf that’s been sitting in a tin for six months. That’s not acid—that’s just sadness. And I raise my cup to you, Sarah, and every stomach that’s been betrayed by a “gentle” label. You’re not alone. We’re all just chasing that one, perfect, regret-free sip.
