Final answer:
Roasting has an impact on the acidity and body of coffee. Lighter roasts are more acidic and have a lighter body, while darker roasts are less acidic and have a fuller body.
Step-by-step explanation:
When coffee beans are roasted, it affects their acidity and body.
Roasting refers to the process of heating coffee beans to bring out their aroma, flavor, and other desired characteristics. The length and temperature of the roasting process can impact the acidity and body of the coffee.
1. Acidity:
Lighter roasts tend to have higher acidity, while darker roasts have lower acidity. The roasting process causes chemical changes in the beans that affect the acidity. Lighter roasts preserve more of the natural acidity found in the beans, resulting in a brighter and more acidic taste. On the other hand, darker roasts undergo more caramelization and the acidity decreases, producing a mellow and less acidic flavor.
2. Body:
The body of coffee refers to its texture and mouthfeel. Lighter roasts have a lighter body, while darker roasts have a fuller body. During roasting, the beans expand and release oils. Lighter roasts are roasted for a shorter time, allowing the oils to remain inside the beans, resulting in a lighter body. Darker roasts, which are roasted for a longer time, have a fuller body as the oils migrate to the surface of the beans.