What impact does light exposure have on coffee flavors?

Light exposure can significantly impact the sensory characteristics of coffee, particularly its aromas and flavors. When coffee beans or brewed coffee are exposed to light, especially ultraviolet (UV) light, it can initiate chemical reactions that lead to the degradation of delicate compounds responsible for the aromatic and flavor profile. This degradation results in the loss of these desirable qualities, ultimately dulling the coffee's taste and aroma.

In contrast, options related to enhancing sweetness, stabilizing oils, or reducing acidity do not accurately reflect the effects of light exposure on coffee. Sweetness in coffee is generally influenced by the inherent sugars present in the beans and how they are developed during roasting, rather than by light exposure. The oils in coffee, which contribute to mouthfeel and flavor richness, are also not preserved or stabilized by light; instead, they can become rancid or off-flavor when exposed to light over time. Lastly, acidity is a fundamental characteristic of coffee, and light exposure does not inherently reduce acidity levels; acidity is more influenced by factors such as the coffee variety, processing methods, and brewing techniques. Thus, understanding the detrimental effects of light exposure on coffee helps to appreciate the importance of proper storage and handling to maintain its quality.