What is dark roast coffee?

Dark roast coffee

refers to coffee beans that have been roasted for a longer time and at higher temperatures compared to light or medium roasts. Here are some key points about dark roast coffee: the more the beans are roasted, the less caffeine they retain and the more bitter they become. For this reason, in the dark roast stage, caffeine reaches its lowest level, while bitterness and oil content reach their highest. The beans turn a dark color, similar to chocolate or even black. The required roasting temperature ranges from 240 to 245°C.

What is dark roast coffee?
Dark roast coffee beans are dark brown or nearly black in color, with an oily and shiny surface due to the oils that emerge from the beans during the prolonged roasting process.

The roasting process continues until the end of the “second crack” or slightly beyond, at an internal bean temperature of around 430–450°F (220–230°C).

Longer roasting times and higher temperatures result in beans with lower density and reduced moisture content.

Flavor Profile of Dark Roast
Dark roast coffee has a bold, strong flavor that can sometimes taste smoky or burnt, due to the extended roasting time.

Common flavor notes include dark chocolate, caramel, nuts, spices such as cinnamon or nutmeg, and occasionally hints of charcoal. The original flavors and acidity of the coffee are significantly reduced or completely overshadowed by the roast. Dark roasts tend to have a heavier body and lower acidity compared to lighter roasts.

Brewing coffee with a dark roast
Dark roasts are well-suited for brewing methods such as espresso, French press, and drip coffee makers.
Their bold flavors and low acidity pair well with milk or cream in drinks like lattes and cappuccinos.
Proper grind size, brewing time, and temperature are essential to avoid over-extraction and bitterness.
While dark roasts offer a rich and intense flavor, if roasted too far beyond the second crack, they can develop burnt or ashy tastes.
Skilled roasters aim to highlight deep, caramelized notes without completely losing the coffee’s inherent characteristics.