How does a longer development time generally affect organic acids?

A longer development time during coffee roasting typically leads to a decrease in the levels of organic acids. During the roasting process, organic acids such as citric, malic, and acetic acids undergo significant changes. As roasting progresses, these acids can break down and volatilize, resulting in a reduction of their concentration in the final coffee product.

Additionally, longer roasting times often lead to the caramelization of sugars and the development of more complex flavors, which can overshadow the brightness that organic acids contribute. As a result, coffees roasted for extended periods tend to have a smoother, less acidic profile. This is especially important for roasters aiming for specific flavor profiles, as they balance the acidity with other flavor notes created during the roasting process.