Coffee Bean Roasting Degree and Acidity: Dark vs. Light, Which One is More Acidic?

Dark Roast vs. Light Roast: Which is More Acidic?

Coffee is one of the most popular drinks in the world, and the acidity is one of the important factors that determine the taste of coffee. During the roasting process of coffee beans, different degrees of roasting will have different effects on the coffee beans, including acidity. This article will explore the effects of deep roasting and light roasting on the acidity of coffee beans, and analyze which one is more sour.

1. Dark roast and light roast

Dark roasting and light bottom roasting are two common methods of processing coffee beans. Dark bottom roasting usually makes the coffee beans darker, glossier, and may have obvious cracks on the surface; while light bottom roasting retains the original color and has no cracks.

The two treatment methods also differ in temperature and time. The deep end requires high temperature (usually over 220°C) and longer time (more than 15 minutes) to complete, while the shallow end requires lower temperature (usually between 180°C-205°C) and shorter time (about 10 minutes).

2. Definition of acidity

In coffee, acidity does not refer to sourness, but to a bright, fresh and lively feeling in coffee. It can bring complexity and layering to coffee and balance bitterness and sweetness.

Acidity is generally divided into three main categories: high, medium, and low. High-acid coffee has a distinct lemon or grapefruit taste, medium is closer to apple or orange, and low acid is similar to ripe fruit or chocolate.

3. The effect of deep bottom on the acidity of coffee beans

Deep bottom roasting causes chemical changes within the coffee bean, including oxidation reactions. These reactions reduce the organic matter originally present in the green beans, thus reducing the complexity needed to maintain a balanced overall taste.

In addition, deep bottom roasting will also decompose the acidic substances in the coffee beans, thereby reducing the acidity. This is because high temperature and long-term processing will cause the acidic substances to lose their activity in chemical reactions.

4. The impact of shallow bottom on coffee bean acidity

In contrast, shallow bottom roasting retains more of the original organic matter and acidic substances in the coffee beans. Due to the lower temperature and shorter processing time, shallow bottom roasting can better maintain the internal structure and composition of coffee beans.

Therefore, a light bottom roast generally produces a higher level of fullness, brightness, freshness, and complexity. It can bring out citrus or cranberry-like flavors and provide good balance in the overall taste.

5. Conclusion

In general, when comparing dark roasts to light roasts, light roasts generally have higher levels of full, bright, and refreshing acidity. This is because light roasts are better able to preserve the organic matter and acidity in the coffee beans, providing a richer taste experience.

However, it should be noted that everyone has different preferences for coffee flavor. Some people may prefer the lower acidity and bitterness brought by dark roasting. Therefore, when choosing coffee, you should decide whether to roast it dark or light according to your personal taste preferences.

Whether you prefer high, medium, or low-acid coffee, you can get the most satisfying coffee experience by choosing a roast level that suits your taste preferences.