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Nicholas Smith

Milk's Affect on the pH of Coffee

Nicholas Smith


If the concentration of milk to coffee is in favor of milk, then
the solution will become more basic because the pH of milk
is generally close to basic versus the pH of coffee,
which is on the acid side. If cow’s milk is used in coffee,
then the overall pH of the solution will be slightly basic
as opposed to almond milk, which will neutralize, due to the almond milk’s higher pH level.

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