What is the significance of citric and malic acids in terms of coffee flavor development during roasting?

The significance of citric and malic acids in coffee flavor development during roasting is primarily tied to their contribution to acidity. These acids are naturally occurring in coffee beans and serve to create a vibrant and complex flavor profile.

As coffee beans are roasted, they undergo various chemical reactions, including the degradation of these acids. This degradation leads to a change in the overall flavor balance of the coffee. While citric and malic acids can introduce bright, fruity notes, their breakdown during roasting can soften those flavors, imparting deeper characteristics and a shift in perceived acidity.

The transformation and eventual reduction of these acids allow for a more rounded cup of coffee, as excessive acidity can lead to sharpness that may overwhelm other flavor notes. Thus, the degradation of citric and malic acids is significant in crafting a balanced coffee flavor, determining not only acidity but also contributing to the overall sensory experience of the brewed coffee.