What is the pH of combination black coffee and baking soda?

It's impossible to give a precise pH value for a mixture of black coffee and baking soda without more information. Here's why:

* Coffee's pH varies: The pH of black coffee can range from 4.5 to 5.5, depending on the type of beans, brewing method, and other factors.

* Baking soda's pH depends on concentration: Baking soda (sodium bicarbonate) is a base, but its pH depends on how much is dissolved in the coffee. A small amount will have a less dramatic effect than a large amount.

* Reaction occurs: When baking soda (sodium bicarbonate) is added to coffee, it reacts with the acids in the coffee. This reaction produces carbon dioxide gas (causing fizz), water, and sodium salts.

In general, adding baking soda to coffee will raise the pH, making it less acidic. The resulting pH will depend on the starting pH of the coffee and the amount of baking soda added.

Here's what you can expect:

* Small amount of baking soda: The coffee will likely become slightly less acidic, maybe closer to neutral (pH 7).

* Large amount of baking soda: The coffee could become quite alkaline (pH above 7), potentially tasting bitter and soapy.

It's not recommended to add baking soda to coffee for taste or health reasons. The chemical reaction can alter the taste of the coffee and may not be good for your stomach.

If you're interested in a more neutral or alkaline beverage, consider alternative options like:

* Adding a splash of milk or cream: These will naturally raise the pH of the coffee.

* Drinking coffee with a meal: Food can help neutralize acidity in the stomach.

* Using a coffee grinder with a built-in filter: This can remove some of the acids from the coffee beans.

If you have concerns about the acidity of your coffee, it's best to consult a healthcare professional.