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Bitter Or Balanced, What Are You Sipping?

Bitter Or Balanced, What Are You Sipping?

14 min read DEC 20, 2025

Key Takeaways

Discover a delicious part of what makes Lifeboost Coffee different from most other brews as we learn what makes our coffee low acid, healthy, smooth, and balanced. Here, you’ll even learn why some low acid coffee lovers may find they no longer need creams, milks, and sugars in our smooth, tasty, and balanced brew.

Growing conditions, practices, processing, and roasting methods can contribute to the acidity level of coffee, with these potentially adding to bitter tastes as well.
For years now, cream, milk, sugars, etc. have been added to coffee as these serve to tame the bitterness in a brew.
Lifeboost coffee is naturally low acid, with our growing conditions, sustainable practices, and clean processing methods further enhancing the balance you taste in each sip.
You may find Lifeboost’s low acid coffee to be so smooth and balanced, that creams and sugars are no longer needed for enhancement.

Can you recall the last sip of coffee you had that was incredibly bitter?

If you’ve been a Lifebooster for long, you may have to search through the recesses of your memory, back to your former coffee sips and habits.

Now, as I’m seeking a fresh description of such an experience, I can’t help but think of the movie Elf, specifically the scene where Will Ferrell is undoubtedly sipping on the bitterest of brews.

Buddy is all dressed up in his new work attire, he walks into the office with his dad, Walter Hobbs, and after pleasantly greeting the receptionist, he’s served a cup of coffee.

One sip and the look on his face says it all - the wrinkled nose, frown, squinting eyes, shaking head, and shiver - he even lets out an audible ewww, followed by a hearty thank you when he’s told he doesn’t have to drink the coffee.

I’m sure you can recall a similar time or experience where you seemingly thought, “there’s not enough cream and sugar in the world to aid this cup!”

Ugh, sipping coffee is supposed to be one of life’s simple pleasures, something you enjoy that also supports the health of your body.

But, when your brew is bitter or lacks balance, you can’t help but reach for anything and everything to add to your cup in hopes of taming these unwanted tastes.

The thing is that taste is only part of the unpleasantries experienced in such a cup.

There are many things which contribute to the bitterness of coffee, but when such undesirable tastes are rooted in acidity, this can also spell doom for your digestive tract.

And, if you’re like me, the further we venture into this discussion, the more questions/thoughts surface…

What makes coffee bitter?
How/why is Lifeboost coffee low acid?
Do the things we put into our coffee, like cream/milk and sugar, tame bitterness?
Do you really need cream and other additives in a low acid coffee?

We’ve got a lot to consider, so let’s pour ourselves a collective cup of low acid Lifeboost and enjoy some smooth sips while we seek to answer the above questions and more.

Bitter Brew Basics

Two black coffee cups on saucers sitting on a wooden table—one filled with black coffee and the other with a latte featuring leaf-shaped latte art, with scattered coffee beans around them.

What makes most coffees taste bitter?

Generally, bitterness in a brew is described as something that simply occurs due to long roasting times.

For instance, many darker roasts are described as having a bitter taste.

But, when you really dive into this topic, there’s a lot more to the story than we’re commonly told.

The acidity levels and the tastes you experience in a brew actually begin in the soil.

The quality of the soil where any type of coffee is grown affects the overall acidity through the soil’s pH (obviously), but also through nutrients and mineral content, each of which influences the concentration of naturally occurring acids in the coffee bean.

Even processing methods contribute to the acidity of coffee, with conventional wet processing generally resulting in a higher acidity.

All in all, most conventionally grown coffee has a pH level of 4.85 or lower, with some coffees coming in at 4.5.

By comparison, this isn’t far from the acidity level of tomato juice or some oranges.

And, for those of us who experience gastrointestinal distress from consuming tomatoes or citrus fruits, it’s easy to see why many coffees cause digestive woes.

Now then, what do acidity levels have to do with bitterness…

In a word, everything.

While roasting times and temps can contribute to bitter notes in coffee as well, the acidity of the beans greatly influences these unwanted tastes.

When coffee beans are too acidic, this results in a flavor often described as sour, and when these tastes are then roasted at high temperatures, bitter compounds (such as quinic acid) are created.

So, what does such a cup taste like?

Generally, it tastes exactly like what Will Ferrell’s face suggests in Elf - harsh, sour, and bitter.

In fact, folks have pretty much accepted coffee as something that’s inherently acidic and commonly bitter, and this is why cream and sugar have become such tried and true brew companions.

In the early 1600s the Egyptians were said to have been the first people to add sugar to coffee to mask its strong bitter flavors.

Then, by the late 1600s in Vienna, milk or cream quickly became a common coffee addition for the same reason.

But, do these additions just distract from coffee’s bitterness, or do they perform something magical?

Believe it or not, there is a bit of magic to such additions!

In the case of sugar, this addition actually changes the molecular structure of your brew.

In fact, some would argue once you add sugar to coffee, it’s no longer the same beverage.

According to some lab findings, “when sugar is added to brewed coffee or tea, the distribution of the caffeine molecules changes. The sugar molecules bind to the water molecules. The caffeine molecules react by clustering together…the net result is that there are clumps of caffeine molecules in the brewed coffee or tea, rather than an even distribution of them. As the caffeine clumps, the coffee or tea becomes less bitter.”

As for additions of milk or cream, this common coffee companion softens the bitterness of a brew by binding to tannins.

Tannins are polyphenolic compounds, and while they may be good for your body, they have a highly astringent taste which can keep you from detecting the true notes of your brew.

Milk brings another bonus as it also lessens acidity.

Here, it reacts with the chlorogenic acids in coffee, which are primarily responsible for the brightness of your brew.

To add, dairy milk commonly contains natural sugars, so between the milk proteins binding to tannins, the reactions with chlorogenic acid, and the inherent sweetness of milk causing changes in the molecular structure of your cup, the result is an unmistakable taming, transforming bitter brews into something more palatable.

Shew, that’s a lot of science for a beverage that’s supposed to be one of life’s simplest pleasures.

So then, what if there was a simpler solution?

Something less acidic.

Something less bitter.

Something better.

Loving Low Acid Lifeboost Coffee

If you’ve been a Lifeboost customer for long, then you know we do things differently around here.

And, the differences that begin with our coffee plants, nutrient-dense soil, and growing practices end in your cup, allowing you to sip a better tasting, smooth, balanced, low acid coffee.

But, how exactly do these differences affect so much?

1- Coffee Plants

A steaming white cup of coffee on a wooden table, flanked by red and green coffee cherries, with a coffee plant and lush mountain landscape in the background.

Your low acid, smooth, and balanced Lifeboost cup of coffee begins with our coffee plants, as our farmers grow varieties that are naturally low acid.

2- Growing Practices

All Lifeboost Coffee is sustainably grown, and these organic practices enrich the soil rather than deplete it.

We never use chemicals in the growing process (no fertilizers, pesticides, etc), instead allowing our coffee plants to grow in harmony with the native plants and wildlife of the region, a commitment which not only increases biodiversity, but also further enriches the soil.

This means the soil where our coffee plants are grown is rich in minerals and other nutrients, contributing in a greater way to the balanced, smooth tastes you experience as you sip.

3- Harvesting, Processing

Coffee farmers wearing hats hand-picking ripe red coffee cherries from lush coffee plants on a plantation, with drying beds visible in the background.

Our farmers select only the ripest coffee cherries, free of defects, by hand.

Then, as our beans are sun dried, this serves to further minimize acidity and potential toxins.

Of course, you may also know that our beans are third party tested for molds, mycotoxins, heavy metals, and more than 450 other toxins. And, while this doesn’t necessarily contribute to low acidity levels, it does ensure a clean, pure cup, which makes all the difference when it comes to smooth and balanced flavors.

4- Roasting

A steaming cup of freshly brewed coffee on a wooden table, surrounded by burlap sacks of roasted coffee beans, with a coffee roaster and green plant in the background.

Once our green coffee beans have been processed and tested, our roasters keep acidity low through expert methods which serve to safely break down chlorogenic acids in darker roasts, resulting in a less bitter brew.

But, the real question is, do these efforts actually pay off when it comes to acidity and taste?

Concerning acidity…

Lifeboost coffee is indeed low acid coffee.

Our dark roast, specifically, has average pH level between 6.5 and 6.8.

For reference, water has a pH level of 7.

That’s right, Lifeboost Coffee is almost as alkaline as water!

Even our light roast, a type of roast which is commonly acidic, has an average pH of up to 5.8.

One comment we routinely hear from our customers regarding the low acid nature of our coffee pertains to the benefits such a brew brings to typical coffee concerns such as acid reflux and GERD.

The acidic nature of most conventional coffee can stimulate stomach acid production, relaxing the lower esophageal sphincter, leading to acid reflux, irritation of the esophageal lining, GERD, and more.

But, the low acid nature of our coffee brings customers ease in this regard, with many reporting they’ve been able to drink once again simply by switching to Lifeboost.

Beyond this, the low acidity of our coffee contributes to the overall smoothness and balance of flavors.

When coffee is too acidic, the natural flavors of the coffee beans are often hidden, meaning you’ll typically taste a harsh, bitterness, fully unaware of the ‘would-be’ flavors specific to coffee depending on growing region, altitude, etc.

Since Lifeboost Coffee is not acidic, you experience a mellow flavor, a balanced cup.

In our light roast, this means the region-specific flavors fully come through, bright, clean, crisp, and personally, one of my favorite coffees of all time!

In our medium roast, this means you experience pure, aromatically rich, balance - possibly one of the smoothest cups on the planet.

And, in our dark roast, the longer roasting times allow you to sip clean, caramelized, deeply rich, full-bodied, sweet perfection.

So, if you haven’t noticed yet, there’s one word you won’t find in any Lifeboost Coffee descriptions - bitter.

We’ve spent a good amount of time talking about the inherent bitterness of many conventionally grown coffees, but that’s a term you won’t hear when talking about the taste of Lifeboost.

And, it’s not just the low acid nature of our coffee contributing to this win…it’s everything we’ve mentioned regarding our growing, harvesting, processing, and roasting practices.

The cleanest, sustainably grown, single origin, healthy, mold-free, toxin-free, heavy metal-free coffee…that’s what Lifeboost Coffee is, and that’s what Lifeboost Coffee tastes like!

Actually, our coffee is so smooth, so balanced, so mellow, and so clean, I just have to share a few experiences I’ve had with friends and friends of friends.

I’ve given Lifeboost Coffee to friends over the years, and a few times there’s been negative feedback at first.

For instance, one friend explained that she thought Lifeboost was too bland, or not strong enough, when trying our medium roast.

But, the more she described those sips, I couldn’t help but grin.

She explained that the coffee she usually drinks is really, really strong. “It’s almost harsh,” she said.

“With this stuff, I can’t taste the hardcore bitterness I’m used to with coffee; I just don’t know if I can drink it.”

I asked if maybe she was just used to burnt or bitter coffee. She laughed and told me she’d try it a few more times.

That was several years ago, and she won’t drink anything but Lifeboost now.

My dad also shared some Lifeboost Coffee with a friend of his who made a similar comment regarding his staff at their insurance office, most of his employees stating that it just seemed too “tame.”

Well, too ‘tame’ until one of the employees pointed out that they were indeed used to some pretty low quality coffee being served in the office drip brewer.

After that lightbulb, it’s been Lifeboost, and only Lifeboost.

Even for those folks who already drink quality coffee, for those who typically prioritize products which stand out due to their sustainable growing practices, third party testing, etc. Lifeboost has come in as a clear winner due to its clean, smooth, and balanced taste (in part due to our low acid content).

Recently I gave a few bags of my spouse’s favorite Lifeboost selections (Highlander Grogg and Dark Roast) to some friends.

These folks are hardcore food and beverage connoisseurs.

They actually own a small kombucha company, so they know firsthand the importance of quality, organic ingredients and what a difference it makes in the flavor and benefits of your product.

Their response? “This is the smoothest, cleanest coffee I’ve ever tasted!”

What about you?
You may be thinking the same thing with each sip. In fact, you might even be one of our many customers who now say they no longer need to use cream, milk, or sugar in their cup since switching to Lifeboost.

Many of us have grown so accustomed to using these bitterness blockers, flavor enhancers, and let’s face it ‘flavor maskers,’ that we still use these in our Lifeboost brews without even thinking about it.

Of course, if you simply love the addition of milk, cream, sugar, or whatever other items your coffee-loving heart desires, then truly, enjoy it.

But, as we detailed earlier, these items typically serve to tame bitterness, even potentially changing the molecular structure of your brew altogether, something you may find you no longer need when sipping a balanced, low acid, smooth brew like Lifeboost.

Actually, for those of you who’d like to try this, let’s close out this discussion with a challenge.

If you’re up to trying something new, especially if you typically only add a small amount of milk, cream, or sugar to your Lifeboost cup, seek to omit it for your next several cups and see what natural flavors, balance, and smoothness you detect in your brew minus those additions.

Then, be sure to let us know what you think.

Happy (smooth and balanced) sipping!

FAQ

1- Do brewing methods also affect the bitterness of coffee?

Yes, how you brew your coffee can greatly affect bitterness!

If your water for brewing is too hot, this will pull out too many of the natural compounds which contribute to the bitterness of coffee.

The ideal coffee brewing temperature is generally within 195-205 degrees fahrenheit.

This is also why cold brewing methods yield a lower acid brew.

Likewise, time makes a big difference in brewing, as longer extraction times can cause coffee to taste bitter.

Methods using paper filters are commonly said to reduce bitterness in coffee as the paper filter seems to trap some of the bitter compounds.

And lastly, grind size can affect bitterness as well.

Here, finer grind sizes increase surface area, which speeds up extraction times, potentially increasing bitterness, and a coarser grind size slows down extraction, decreasing bitterness.

It’s important to note with grind size that brewing techniques require specific grinds.

For instance, a fine grind is great for espresso, but a medium grind is best for a drip brewer, and coarse grinds are typically used in cold brewing or when using a French press.

2- Do plant-based milks tame bitterness in coffee?

Plant based milks can also provide bitterness taming benefits when added to acidic or bitter coffee, but these options have a less potent effect compared to dairy (milk, cream).

Check out Lifeboost Coffee Grata Medium Roast.

Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Charles Livingston nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

Becky Livingston Vance Content writer

Becky is a mother, educator, and content writer for Lifeboost Coffee. She has had three years’ experience as a writer, and in that time she has enjoyed creatively composing articles and ebooks covering the topics of coffee, health and fitness, education, recipes, and relationships.

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