Which of the following acids is formed primarily in the roasted coffee brewing process?

In the context of the roasting and brewing process of coffee, the primary acid formed is quinic acid. Quinic acid results from the breakdown of chlorogenic acids during the roasting process. As coffee beans are roasted, these compounds decompose, leading to the formation of various acids, including quinic acid, which contributes to the flavor profile of brewed coffee.

Quinic acid is particularly significant in coffee due to its presence in the brewed beverage, affecting not only taste but also the acidity perception. Its formation is especially pronounced in darker roasts, where the breakdown of chlorogenic acids is more extensive.

Other acids, such as citric, acetic, and tartaric acids, may also be present in coffee, but quinic acid is the key compound formed during roasting, making it a fundamental component in the overall coffee brewing process. Understanding the role of quinic acid helps in grasping the complexity of coffee flavors and how different roasting levels can influence the acidity in the final cup.