The mystery of coffee bean acidity: dark roast or light roast is the key

introduction

The acidity of coffee beans has always been one of the focuses of coffee lovers. During the roasting process, two different treatment methods, deep roasting and light roasting, will affect the acidity of coffee beans. This article will focus on deep roasting and light roasting to explore the effects of the two treatment methods on the acidity of coffee beans.

What is dark roast?

Deep roasting means processing coffee beans at a higher temperature for a longer period of time. This can cause chemical changes inside the coffee beans, produce more oil, and enhance the bitterness and sweetness.

What is light roast?

In contrast, light roasts are processed at lower temperatures for less time. This preserves more of the original flavor and makes the drink more refreshing and brighter.

Relationship between deep roasting and acidity

Generally speaking, after deep roasting, the organic acids in coffee beans will decrease. This is because under high temperature, organic acids will be decomposed or volatilized. Therefore, dark roasted coffee beans usually have lower acidity.

Relationship between shallow roasting and acidity

On the contrary, light roasting can retain more organic acids. Due to the lower temperature and shorter processing time, the organic acids contained in the coffee beans are almost not lost. Therefore, light roasted coffee beans usually have higher acidity.

Dark roast and taste

Dark roasted coffee beans tend to have a stronger taste, more bitterness and a thicker body. This is because a large amount of oil is produced under high temperature for a long time, and the bitterness and sweetness are enhanced.

Light roast and taste

In contrast, lightly roasted coffee beans are refreshing, bright, light and fruity. This is due to the retention of the original flavor and relatively more organic acids.

in conclusion

In general, dark roasting and light roasting have very different effects on the acidity of coffee beans. Dark roasting reduces the acidity of coffee beans, making the taste more bitter and thick; while light roasting retains higher acidity, making the taste more refreshing, bright and fruity. When choosing coffee that suits your taste, you can choose dark roasting or light roasting according to your personal preference.

References

1. Nestle coffee machine Rao, Starbucks macaron price S. (2019). The Coffee Roaster's Companion: Scott Rao's Coffee Roasting Book.

2. Hoffmann, J. (2014). The World Atlas of Coffee: From Beans to Brewing - Coffees Explored, Explained and Enjoyed.

3. Illy, A., & Viani, R. (2005). ESPResso coffee: the science of quality.

Acknowledgements

Special thanks to the above literature for providing information on the relationship between coffee bean acidity and dark/light roasting.

About the author

The author is a coffee enthusiast who enjoys exploring different aspects of coffee roasting and brewing techniques.