Let's Talk Coffee Acidity

We are often asked which coffees have lower acid levels. It's a tricky answer, but the rule of thumb is that the darker then bean, the lower the acid. 

Yes, darker roasted coffee generally has less acidity compared to lighter roasted coffee. During the roasting process, the natural acids present in coffee beans, such as chlorogenic acid, malic acid, and citric acid, undergo chemical transformations and breakdown. As a result, darker roasts tend to have a smoother and less acidic flavor profile.

Lighter roasts are typically roasted for a shorter duration at lower temperatures, which preserves more of the coffee bean's natural acidity. The lighter roast allows the distinct flavors and characteristics of the coffee origin to shine through, including the acidity. These coffees often exhibit bright and vibrant acidity with fruity or floral notes.

On the other hand, darker roasts are roasted for a longer duration at higher temperatures, which leads to the caramelization of sugars and the development of deeper flavors. The prolonged roasting process reduces the acidity and enhances the richness and bittersweet qualities of the coffee. Darker roasts tend to have lower acidity, with flavors that are more pronounced and often associated with chocolate, nutty, or smoky notes.

It's important to note that the perception of acidity can also be influenced by factors such as brewing methods, coffee bean quality, and personal taste preferences. While darker roasts generally have less perceived acidity, individual variations and specific coffee characteristics can still impact the overall acidity of a particular roast.