Why is coffee black?

Coffee beans are naturally a light brown color. However, when roasted, they undergo a chemical process called Maillard reaction. This reaction is responsible for the browning and flavor development of coffee.

During roasting, the sugars in the beans caramelize, and the amino acids react with the sugars, creating hundreds of different chemical compounds that contribute to the aroma and flavor of coffee.

The darker the roast, the longer the beans are exposed to heat and the more the Maillard reaction takes place. This results in a darker color, stronger flavor, and more bitterness.

Therefore, coffee is black because of the roasting process.