What overall effect does roasting have on organic acids in coffee?

Roasting significantly impacts the organic acids present in coffee beans. During the roasting process, high temperatures cause chemical reactions that lead to the degradation of many organic acids. As the beans are subjected to heat, these compounds can break down, resulting in a reduction in their overall concentration in the final roasted coffee. This degradation can alter the flavor profile of the coffee, often making it less acidic and more balanced, and contributing to the development of various flavor notes that arise during roasting.

While some acids may dissolve more readily during brewing, the primary effect of roasting is the degradation of most organic acids, which is why this answer is accurate. Ultimately, the alterations to organic acids during roasting play a crucial role in defining the characteristics of the coffee once it is brewed and served.