How does sunlight affect coffee?

Sunlight, particularly its ultraviolet (UV) component, has a significant impact on coffee quality. When coffee beans are exposed to sunlight, especially during storage, UV rays can lead to chemical reactions that degrade the essential compounds within the beans. This exposure can diminish the flavor profile and overall quality, affecting the aroma and taste of the coffee once brewed.

Degradation often occurs in the oils and other volatile compounds responsible for coffee's unique flavor characteristics. As these components break down, the coffee can taste stale or off, which diminishes the overall experience for the consumer. Therefore, limiting exposure to sunlight is crucial in coffee preservation practices to maintain its integrity from the time of harvest through to brewing.

The other options do not accurately capture the primary effect of sunlight on coffee. Increasing temperature alone doesn't directly relate to the quality of brewed coffee, brewing processes rely more on water temperature and method rather than sunlight, and while sunlight does interact with aroma, it is not in a positive manner and can lead to quality loss instead.