Dark Roast Coffee: The Ultimate Guide
Here on the West Coast, our cultural core memory of coffee is quite literally steeped in a cup of dark roast coffee. For many, the very existence of coffee was first introduced to us by the memorable aroma of a dark roast—warm, toasty, and enveloping. The beans themselves were deep, dark, and shiny, often pushed against the glass of a gravity bin at our parents’ favorite coffee house.
But what defines “dark roast” coffee, anyway? With the ability to choose between so many different styles and expressions of coffee today, what continues to set it apart from the rest? In this dark roast coffee guide, you’ll learn everything you need to know about this singular coffee roast style and how to enjoy it best.
Dark Roast Coffee Defined
What exactly is “dark roast” coffee? Think of roasting as cooking. For example, depending on your preference, a steak can be cooked rare, medium, or well-done. Similarly, raw, or green, coffee beans can be roasted light, medium, or dark. Of course, if you ask a professional coffee roaster, they will likely tell you that the coffee roast spectrum is much broader than this and will refer to a bean’s time exposed to heat as “development”. There’s also a lot of talk about the way that roast level affects caffeine levels.
Coffees that are roasted lighter tend to express more fruity or floral flavors and with a brighter mouthfeel. Darker, or more developed coffee, means the sugars naturally present in the beans will begin to caramelize and the beans themselves will release various acid and aroma compounds as they hit higher temperatures. Like a good chef, a skilled roaster will be able to tell exactly when the coffee has hit that perfect target of sweetness, balance, and flavor, and adjust the roast or stop it altogether. Timing is extremely important here, however; A good dark roast will typically have a more chocolatey, nutty flavor profile, with a heavier body & low acidity. Roast for too long however, and you risk getting bitter, brittle, and burnt beans.
Types of Dark Roast Coffee
When we talk about types of dark roast, what we are typically referring to are the “Big 3”: Italian Roast, French Roast, and Vienna Roast. Some might think that all dark roasts are the same, but that’s not the case; there’s a range even within this category that spans from dark to extra dark roast coffee.
FRENCH ROAST
In short, it’s dark, but not the darkest. While visually some may find it difficult to tell from the Italian Roast, Peet’s French Roast coffees distinguish themselves with their masterfully caramelized sugars and toned-down smokiness. Think of it as the Goldilocks of dark roast coffee.
ITALIAN ROAST
Dark brown, almost black in color, and with a beautiful sheen. The flavor is smoky, intense, and bittersweet. When coffee is roasted this dark, the beans themselves become dryer, and thus particularly amenable to extraction while brewing. Importantly, not all coffee beans can handle this roast style. Only coffee that’s been grown at a high altitude can stand up to the rigor extra dark roasting, which is what you’ll find in Peet’s Italian Roast coffee. Shot-pulling fans may recognize this as the ideal grind for espresso, the preferred pick-me-up of Italy. Molto bene!
VIENNA ROAST
Often referred to as a medium-dark roast, the Vienna or Viennese Roast is dark brown in appearance, with only light traces of oil on the surface of the beans. The superpower this coffee boasts is its ability to retain some of the more subtle and inherent tasting notes of the coffee bean itself, all while still achieving the bold and full-bodied richness of a dark roast.
IS THERE A “BEST GRIND” FOR A DARK ROAST?
We know that there are different coffee grind types. And earlier we mentioned that the darker a coffee is roasted, the drier it becomes. This makes it both easier to grind finer, but also more soluble. This means that when the grounds come in contact with hot water, they will dissolve more completely and extract the most flavor. This is why dark roasts are typically more heavy-bodied than their light roast counterparts. Think of pouring hot water over a glass of square ice cubes vs. pouring it over a glass of pebbled ice; Even though it is the same amount of ice, the smaller, or finer, ice will melt faster and more thoroughly.
All that being said, it really does come down to what brewing method you are using to brew your coffee. An espresso is brewed quickly and at a very hot temperature, so a very fine grind is called for, whereas a drip coffee maker will likely require a more medium grind to allow the slow drip of water to run through the grinds with minimal contact time with the coffee. A good rule of thumb: If your coffee is taking way too long to brew, or it tastes much too strong, there is a chance your grinds are too fine. If it brews too quickly and the coffee tastes weak and sour, your grind may be too coarse. Most of these brew methods will come with some kind of recommendation for what size grind is best, but don’t be afraid to experiment to find what tastes best to you!
IS THERE A “BEST BREWING METHOD” FOR A DARK ROAST?
No! Just like there is no “best” way to enjoy your morning eggs, the enjoyment of the final product is truly in the taste buds of the beholder. In fact, because of the solubility of dark roast, it can be argued that it is the most versatile of coffee roasts, tasting terrific brewed as espresso, filter coffee, French Press, and everything in between. Experimenting and exploring are key here… there are many things you can do while brewing to make sure your coffee really sings in the cup! Play around and compare brewing methods for yourself.
HOW ACIDIC IS DARK ROAST COFFEE?
The longer that coffee beans are exposed to heat in the roasting process, the more acid compounds are released. What this means is that in general, a dark roast does not retain as much acidity and has mellowed out considerably by the time you’re enjoying it in your cup.
But don’t fear acidity—it can be a wonderful thing where flavor is concerned. While it often gets a bad rap for being sour or tart, acidity exists in many delicious forms which may surprise you: a crisp sweet apple? This is called malic acidity. The tasty tang of an Orange Julius? Citric acidity. That special creamy zing in your favorite yogurt? Yeah, buddy. That’s called lactic acidity. Believe it or not, all these kinds of acidity can present themselves in your cup of coffee as coffee tasting notes, and while it is less common to detect them in your dark roast, they can add so much to the tasting experience.
WHICH BEANS ARE BEST FOR A DARK ROAST?
Once again, the short answer is, it depends on your preferences. Different coffees from different regions and elevations will each yield their own distinct characteristics in your mug. Professional roasters will tell you there are certainly best practices and many variables to consider when selecting a specific coffee crop for a dark roast. In general, the beans will need to be somewhat robust in character—think big, straightforward flavors—to hold up to the dark roast process. Something with more delicate, subtle, and complex notes will likely not be ruined, but certainly will not be best expressed if dark-roasted.
WHICH HAS MORE CAFFEINE; LIGHT ROAST, OR DARK ROAST?
As far as science is concerned, the difference of caffeine between light and dark roasts is negligible. There are many conflicting ideas around the subject, with many theories claiming that dark roasts have less caffeine due to the number of chemical compounds that are actually being cooked out of them. However, if there is truth in this, it likely has more to do with the fact that darker roasted beans are simply less dense than lighter roasted beans, and thus weigh less. Less bean = less caffeine.
PEET’S AND THE EXTRA DARK ROAST
Let’s be real; We’re Peet’s. We know dark roast coffee. It’s in our bones and it’s in our mugs. We’re coffee experts and have a long history of this style, so we’re pretty confident when it comes to throwing down a guide to dark roast coffee.
When Alfred Peet founded Peet’s in 1966, he set out to elevate and improve the status quo of dark roast coffee in the coffee scene. He was committed to a deeply rich, sweet, and bold flavor profile (“Extra Dark”), which Peet’s is known and loved for to this day. While we have adapted and expanded to meet the ever-evolving tastes of coffee-lovers at large, we have always stayed true to our deep, dark-roasted roots.
There is a universe of variables when it comes to coffee these days— it’s easy to feel overwhelmed with all the information we have available to us, even when trying to wrap our heads around something as ubiquitous as a cup of coffee.
There are no hard-and-fast rules when it comes to dark roast, or any other coffee for that matter. Some advice? Do your best to pay attention to freshness and quality, achieving consistency is key, and above all, enjoy your coffee.