What is a key characteristic of darker roast coffee?

Darker roast coffee is known for having lower acidity compared to lighter roasts. During the roasting process, as coffee beans are exposed to higher temperatures for a longer duration, the organic acids present in the beans break down, resulting in a smoother and less tangy flavor profile. This reduction in acidity is one of the defining traits of darker roasts, making them generally more palatable for those who prefer a more subdued acidity in their coffee.

In contrast, lighter roasts tend to maintain more of the original beans' inherent acidity, which contributes to a brighter and often more vibrant flavor. Understanding this characteristic can help baristas and coffee enthusiasts choose the right roast level based on personal preferences for flavor and acidity in coffee.