Dark Roast
深烘焙
Coffee BeansDefinition
A dark roast is taken past second crack, until bean sugars caramelise and then carbonise and oils are pushed to the surface. The beans look dark brown to near-black and glossy, and the cup turns bittersweet, smoky and low in acidity because origin-specific flavours have been roasted away. That is why dark roasting is so common for blends and espresso.
Etymology
Dark roasting became a signature of Italian and French coffee culture, where long roasts were prized for a bold, caramelised bitterness and gave rise to names like "French roast" and "Italian roast".
In use
Café menus use "dark roast" for espresso, French press and milk drinks, where a bold, low-acid base has to cut through milk.