What is the effect of longer development time on organic acids like citric, acetic, and chlorogenic?

Longer development time during the roasting process significantly affects the organic acids present in coffee, particularly citric, acetic, and chlorogenic acids. As the roasting time increases, these organic acids tend to degrade due to the heat and various chemical reactions taking place.

During roasting, higher temperatures and longer durations can cause the breakdown of these compounds, resulting in a reduction of their levels in the final coffee product. This is important because these acids contribute to the flavor profile of the coffee; maintaining their balance is crucial for a well-rounded cup.

The degradation of these acids can lead to a sweeter coffee flavor as their sourness diminishes, and it can also affect the overall acidity and complexity of the coffee. Understanding this relationship is vital for roasters looking to achieve a specific flavor profile and to effectively manage their roast development times to influence the resulting taste and quality of the coffee.