potent antioxidant and believed to
prevent the onset of several human
cancers.
Citric Acid
Second on our list is citric acid.
Occurring naturally as part of the
plant’s metabolism, citric acid
follows CGA in concentration levels.
Unlike many other acids, citric acid
is not produced during the roasting
process, but it is slowly decomposed.
At nine percent weight loss, we
begin to see the concentration slowly
diminish. A medium-roasted coffee
will contain 50 percent less citric
acid as compared to its green bean
state. Citric acid’s effect on perceived
acidity is significant, as it is one of
the major acids contributing to cup
profile. However, citric acid is not
an acid you would like to have in
high concentrations, as most people