Our Story

Smooth, specialty-grade coffee that's naturally low in acid. Bold flavor, none of the burn.

I spent my whole career in coffee before I had to stop drinking it.

It was the thing I loved. Then I developed stomach ulcers, and for about six months I couldn't drink it at all. Not a sip. Even after the worst of it healed, the acid reflux and heartburn stayed. I got good at the workarounds: cut it with milk, switch to a latte, keep antacids close, get through the meeting. For years it never occurred to me that this was a problem I could solve.

When I started asking around, I found I was nowhere near alone. Most people who quit coffee never stopped loving it. Their stomachs made the decision for them. And everything offered to them asked for the same trade: give up the flavor to keep feeling fine. Nobody was building the version where you keep both.

So I did the work. Months of sourcing green coffee, roasting, and testing cup after cup, using everything I knew about how coffee is actually made. I learned that the beans you start with matter, and that acid can be kept low at every step instead of stripped out at the end. I kept the parts that make a cup taste like real coffee and took out the sharp, sour bite.

Because coffee was never the problem. The acid was.

The name says where it started: midnight, a kettle, and me trying to make a cup that would not cost me the rest of my night. I built Midnight Kettle for everyone who braces before the first sip. You should not have to choose between the coffee you love and getting through your day.

I spent my career in specialty coffee, from finance manager to CEO of a 100+ person company, and I have an executive MBA from Wharton.

Kareena Thakur, Founder