Dark roasts are dark brown, sometimes almost black, in color. They resemble chocolate, if it was shaped like a coffee bean.
Dark roasted coffee is commonly described as having an intense, full-bodied, bittersweet and bold flavor, largely due to the roasting process. Coffee beans for a dark roast reach internal temperatures of 430°F or higher, compared to the light roast’s internal temperatures of 356 to 401°F. As the temperature of the coffee beans increase, the sweetness and aromatics of the coffee changes from bright and crisp to winy and mellow but the high quality coffee will still be recognizable at dark roast levels to many people.
Research shows that darker roasts have less caffeine than lighter ones. As the coffee progresses to dark roast, some of the caffeine changes from a solid to a gas and disperses. However, caffeine content also depends on the type of bean, the grind, the roast and the brew method.
Arabica coffee has about 1.2 percent caffeine and is sweeter and more aromatic than Robusta which has about 2.2 percent caffeine and a stronger, more earthy flavor.
Dark roasting is traditionally used to mask defective and lower grade coffees – by using a dark roast profile the coffee has been taken to a point whereby you would no longer be able to taste any of the intrinsic qualities – it is perhaps this reason that explains the popularity amongst the commercial market.
Our business has developed naturally with light to medium roast profiles due to the grade of coffees we are working with and our preference for flavor profile – our approach is to always bring out the intrinsic flavors of the bean rather than add to them through the roast process.
As beans are roasted longer, the difference in taste between high and low quality disappears.
The benefits of dark roast coffee don’t end with the taste. In fact, dark roast coffee has been linked to several health benefits. It is said that; dark roast coffee is more effective than light roast coffee in restoring red blood cell vitamin E and glutathione; and can also lead to body weight reduction in pre-obese volunteers.
When drinking a dark roast, you almost exclusively taste notes from the roast. The brightness of light roasts is replaced with body in dark roasts. Because the original coffee’s qualities are mostly lost at this roast level, it’s difficult to pick out the characteristics of a specific coffee’s origin or lot.
Roast level is largely a personal preference, as each level produces different qualities in the coffee. Knowing whether you prefer light, medium or dark roasts, though, can help you identify new coffees that you might like.
Dark roasted coffee is commonly described as having an intense, full-bodied, bittersweet and bold flavor, largely due to the roasting process. Coffee beans for a dark roast reach internal temperatures of 430°F or higher, compared to the light roast’s internal temperatures of 356 to 401°F. As the temperature of the coffee beans increase, the sweetness and aromatics of the coffee changes from bright and crisp to winy and mellow but the high quality coffee will still be recognizable at dark roast levels to many people.
