Coffee Bean Acidity: Dark or Light Roasted?

The acidity of coffee beans is one of the important factors that affect the taste of coffee. Dark roasting and light roasting are two different roasting methods, and they have different effects on the acidity of coffee beans. So, is dark roasting or light roasting better?

First, we need to understand what acidity is. In coffee, acidity does not mean the taste of lemon or citrus fruits, but refers to the bright, fresh and lively feeling in the mouth. The slightly pungent taste of this drink comes from the presence of various organic acids in it.

For those who like a more balanced and rounded taste, dark roasting may be more suitable for them. Dark roasting will change the internal structure of the coffee beans and reduce the various organic acids they originally contain. In this way, less gas will be produced when pouring out in the cup, and the bitterness and sweetness will be more prominent.

However, among those who pursue a personalized and complex taste, light roasting may be more popular. Light roasting can retain the original acidity of coffee beans and make the organic acid components more prominent. In this way, the coffee will show bright, fresh and fruity characteristics.

Of course, there is no right or wrong choice. Dark roast and light roast are all based on personal taste preference. People who like bitter, strong coffee can choose dark roast, while those who like fresh and lively taste can try light roast.

In short, whether it is dark roasted or light roasted, you can find your favorite coffee flavor in different occasions. As long as we understand our taste preferences for beverages and are willing to try coffee beans made from different types and processing methods, we can find the delicious drink that best suits our taste needs.