How can light affect the coffee brewing process?

Light significantly impacts the coffee brewing process primarily through its ability to degrade flavors and aromas. When coffee beans are exposed to light, especially ultraviolet (UV) light, it can cause chemical reactions that break down the delicate compounds responsible for the coffee's nuanced flavors and scents. The aromatic oils in coffee can oxidize or evaporate, leading to a loss of freshness and complexity. This effect is particularly pronounced in ground coffee or brewed coffee that is left exposed to light for extended periods.

While other factors such as brewing time, caramelization of sugars, and stability of acidity levels are relevant to the coffee brewing experience, they do not have the same direct correlation with light exposure as the degradation of flavors and aromas does. Therefore, the significance of light in affecting the overall quality of brewed coffee is evident in its potential to alter taste and aromatic properties negatively.