Dark Roast Coffee – Roasting Guide

Coffee roasting is the process of transforming raw coffee beans into roasted coffee beans through heat treatment. During this process, we can observe changes in the color and texture of the coffee beans.

Usually, we classify the degree of coffee roasting into three categories: light roast, medium roast, and dark roast.
In this article, we focus on dark roast coffee, bringing you to know and appreciate the charm of dark roast.

What is dark roast coffee?

Dark roast coffee is dark brown, with an oily surface and a rich, smoky flavor. Compared to light and medium roasts, dark roasts are hotter and last longer, usually stopping the roasting process during or after the second burst.

Some common types of dark roasts we see are Full City Roast, Vienna Roast, French Roast, and Italian Roast.

dark roast coffee

What is the taste of dark roast coffee like?

Dark roast is full-bodied, has low acidity, and often has dark chocolate, caramel, and smoky flavors. It is frequently used to make espresso and drinks such as lattes and cappuccinos.

Dark roast coffee tends to have lower acidity than light roast coffee. This characteristic makes it an attractive option for people sensitive to acidity or gastrointestinal issues and need to eat less acidic foods.

What is the brewing method for dark coffees?

Dark roast coffee is often brewed using a French press, drip coffee, or espresso techniques.

French Press: This method allows oils and sediment to remain in the coffee, creating a richer taste and flavor.

Espresso: Dark Roast is often used for espresso production. High pressure and rapid extraction times accentuate the intense flavors and produce a rich, creamy foam.

Drip Coffee: Hot water is slowly dripped through ground coffee by gravity, but care needs to be taken with the ratio of coffee to water and brewing time to avoid over-extraction and bitterness.

These techniques minimize bitterness and astringency while enhancing its rich, full-bodied flavor.

How to roast dark coffee?

Roasting dark coffee requires a certain amount of skill and patience to achieve the desired flavor and aroma. First, you need to choose beans that are suitable for dark roasting. Usually, Arabica or Robusta will do. Make sure the beans are of good quality.

Choosing a suitable coffee roaster is especially important. The drum coffee roaster is the most popular and practical machine for deep coffee roasting. Compared to air-flow roasters, traditional drum roasters offer longer roasting times and finer temperature control, helping to achieve the desired caramelization on the beans’ surface and allowing for better expression of the complex flavors of dark roasts.

When using a roaster, check regularly for changes in the beans, noting color and sound. There are usually two essential stages:

First crack: Around 196°C (385°F) after heating, the beans begin to make the “first crack” sound when they enter the light to medium roasting stage.

Second crack: The heating continues, and a “second crack” sound is heard at about 210°C (410°F), usually the beginning of a more bottomless roast.

When the desired depth of the roast is reached (usually 1-2 minutes after the second burst), turn off the roaster.

If you want to roast dark coffee beans at home, check out this article: How to Roast Coffee Beans at Home?

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