Dark roast pushes the beans further, trading origin nuance for bold, smoky, bittersweet flavor and a heavier body.
| Property | Detail |
|---|---|
| Color | Dark brown, oily surface |
| Acidity | Low |
| Body | Full, heavy |
| Flavor | Smoky, bittersweet, roasty |
| Caffeine | Marginally lowest by volume |
| Best for | Espresso, bold drip, milk drinks |
When to go dark
Dark roasting brings oils to the surface and develops roast-driven flavors over origin ones. It stands up well to milk and sugar, which is why it is common in espresso and cafe-style drinks.
Bold and roast-forward. Dark roast cuts through milk in lattes and cappuccinos. If your coffee tastes thin under steamed milk, a darker roast adds the needed punch.
See the Medium Roast Coffee Guide and the Espresso Roast Guide.