Fruit acid, noun: Collective term for the acids present in fruit. Since coffee is a fruit – coffee berries – it also contains them incidentally, fruit acid is only one of coffee’s over 1000 ingredients). The acids, such as chlorogenic acid, which are undesirable because they are hard on the stomach, are broken down via long and gentle roasting (>10 minutes) at just under 400°F. This way, only fine, palate-tickling acids remain. (see also: roasting)
