Coffee has a pH level of around 5, which makes it slightly acidic. The pH scale measures the acidity or basicity of a solution on a scale from 0 to 14, with 7 being neutral. Liquids with a pH below 7 are acidic, while those with a pH above 7 are basic.

The acidity of coffee is due to the presence of several acids, including chlorogenic acid, quinic acid, and caffeic acid. These acids contribute to the flavor and aroma of coffee, and they also help to preserve it. While coffee is acidic, it is not as acidic as some other common beverages, such as orange juice (pH 3.3) or cola (pH 2.5).

The pH level of coffee can vary depending on several factors, including the type of coffee beans used, the roasting process, and the brewing method. Darker roasts tend to be less acidic than lighter roasts, and drip coffee is typically less acidic than espresso.

Additionally, adding milk or cream to coffee can increase the pH level and make it less acidic. For individuals who are sensitive to the acidity of coffee, adding milk or cream may be a good way to reduce discomfort.