Effect of coffee bean roasting degree on acidity: Finding the roasting degree with the lowest acidity

introduction

Coffee is one of the most popular drinks in the world, and the degree of roasting of coffee beans has an important impact on its taste and characteristics. Among them, acidity is a key factor in determining the taste of coffee. This article will explore the effect of different roasting degrees on coffee acidity and find the roasting degree with the lowest acidity.

background

Before understanding the effects of different roasting degrees on coffee acidity, we need to first understand what the roasting degree of coffee beans is. Simply put, the roasting degree refers to the process of processing raw beans into an edible state. From light to dark, it is divided into three stages: light roasting, medium roasting, and dark roasting.

Shallow cultivation

Light roasts are often referred to as "city" or "semi-city" roasts, and at this stage the beans begin to change color and make their first crackling sound (called first pop). At this point, the beans retain most of their original flavor and characteristics, with a higher acidity.

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Medium roast is the most common roast, also known as "full city" or "American" roast. At this stage, the beans become darker and make a second cracking sound (called the second pop). Medium roasted coffee beans have lower acidity and higher sweetness.

Deep training

Dark roast is the darkest and glossiest roast, also known as "French" or "Italian" roast. At this stage, the surface of the beans becomes very dark and a third crackling sound (called third pop) is heard. Dark roasted coffee beans generally have lower acidity and bitterness.

Experimental methods

To explore the effect of different roasting degrees on coffee acidity, we conducted a series of experiments. First, we selected coffee bean samples from the same origin, the same variety, but different roasting degrees. Then, we brewed each sample under the same conditions using the same ratio and water temperature, and measured the acidity of each cup of coffee using a pH meter.

Experimental Results

According to our experimental results, different roasting degrees have a significant effect on coffee acidity. Light roasted coffee beans have the highest acidity, followed by medium roasted beans, and dark roasted beans have the lowest acidity. This is because as the roasting degree deepens, the acidic substances inside the beans are gradually decomposed and converted into other compounds.

discuss

From a taste perspective, people who prefer higher acidity may prefer light or medium roasted coffee. This type of coffee is often bright, fresh, and fruity. People who prefer lower acidity or more bitterness may prefer dark roasted coffee, which is often rich, thick, and chocolatey.

in conclusion

Through this article, we can conclude that the roasting degree that has the best taste and can reduce stomach acid when drinking coffee beans is dark roasting. However, coffee taste is very subjective, and everyone has different preferences for acidity and other characteristics. Therefore, choosing the roasting degree that suits your taste is the most important.

References

1. Rao, S. (2018). The Coffee Roaster's Companion: Scott Rao.

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

3. Clark, T., & Lingle, TR (2009). The Coffee Cuppers' Handbook: Ted R Lingle.

Acknowledgements

Thanks to all the people who participated in this experiment and provided help and support during the writing of this article.

appendix

- Experimental data table: Contains the acidity measurement results of coffee bean samples at various roasting degrees.

- Photos: Showing the appearance of coffee beans at different roasting degrees and the color of coffee after brewing.

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