An Open Letter To Dark Roast Lovers

An Open Letter To Dark Roast Lovers

First of all, let me preface this by saying that there’s nothing wrong with you, nothing inherently “incorrect” about your coffee drinking preferences if you enjoy dark roast, and I truly apologize on behalf of the coffee community for any pretentious coffee hipster who has made you feel otherwise! 

I’d be willing to bet that you’ve had more than a few frustrating or disappointing times at specialty shops or roasteries when you ask for their darkest roast and are met with what you would consider to be a medium roast at its darkest. You may dislike coffees that are fruity or heavily acidic, maybe perceiving them as “sour” and just want something that tastes like nostalgia; something that will weigh heavy on your tongue and linger with notes reminiscent of charred marshmallow, bitter cacao, or even smoky mesquite.

Unfortunately coffees that match this description are difficult to find in most specialty shops, mostly due to modern day roasting philosophies; where those toasty-roasty notes that you personally love are seen as a hindrance and often perceived as a roasting fault. Many specialty roasters consider a dark roast something that eclipses the naturally-present flavor notes and nuances that specialty coffee roasters have intentionally sourced their coffee for. Dark roasting coffee is also often used by big-chain coffee to mask taints or faults in their unroasted coffee sourcing.

Why do most specialty shops have limited dark roast options, or in some cases, none at all? Without getting too deep down the technical coffee rabbit hole, I can tell you that one of the reasons for this disconnect is that most specialty roasters are used to drinking their coffee black, and in some cases are required to, like during coffee cuppings. I don’t think that should suggest, however, that dark roast is without its charm! Dark roasts really shine in the presence of creaminess and sweetness, providing a much-needed balance to milk and sugar that just doesn’t hit the same with a light roast.


BREAKING DOWN THE JARGON

There’s no wrong way to taste coffee, and your preferences are just as valid to you as anyone else’s are to them. That being said, I would love to help you speak the language of coffee, so you can find the coffee that is best suited for your palate anywhere you go.

  • Bold Coffee:
    • Common Perception: Typically seen on classic coffee cans to describe a robust or intense flavor.
    • Reality: "Bold" can refer to the coffee's overall presence and impact, but it can be an ambiguous term that means different things to different people. Depending on the person, it might mean a strong taste, a darker roast, or could refer to the coffee's body (tactile experience) and how it stands out, much like the tactile difference between skim milk and heavy cream.
    • Alternative: Instead of saying “bold,” you could specify you’re looking for a “full-bodied” or “intense” flavor. It also helps to specify the roast level you prefer for a more concrete description of your preferences.
  • Strong Coffee:
    • Common Perception: Usually thought of as high caffeine content or a powerful kick.
    • Reality: Without getting too deep into the technical aspects, "strong" actually relates to the concentration of coffee solubles in water, measured by specialty coffee professionals in TDS (Total Dissolved Solids). A coffee’s “strength” can be adjusted using different brew methods or coffee:water brewing ratios, and doesn't always mean a dark roast or a bitter taste.
    • Alternative: Instead of saying “strong,” you can express a desire for a higher brew concentration. If this isn’t possible, you can opt for espresso or cold brew, both of which use a higher concentration of coffee to water as a baseline.
  • Rich Coffee:
    • Common Perception: Implies a full-bodied, satisfying experience.
    • Reality: "Rich" encompasses the depth and complexity of flavors, but is also extremely subjective. It may involve a combination of sweetness, acidity, and a full-mouth feel, rather than just intensity.
    • Alternative: Mention specific tasting notes like “chocolatey,” “fruity,” or “nutty” for more precise communication.

SOME OTHER HELPFUL HINTS

-Depending on the shop, many places use blends for their espresso that are tailored specifically to pair nicely with milk; so if their drip brew selection leaves something to be desired, you can always opt for an Americano (espresso cut with water) to achieve that dark roast taste you’re looking for…but be sure to ask to see what coffee beans they’re using for espresso! Some third wave shops use single origin espressos with fruitier notes, which may not appeal to your taste.

-Not every coffee excels as a dark roast. Some beans naturally take on heat well and others can quickly become charred and carbonic when taken to higher temperatures or longer development. Wet-processed coffees with a higher density usually make better dark roasts.

-Don’t forget to explore things outside your comfort zone! You may be surprised at the coffees you find yourself enjoying when you break out of your routine. If you’re a fan of dark roast, you may just be a fan of low acidity. You can expand your horizons by trying coffees that are described as earthy, rustic, chocolatey, or have notes of toasted nuts or grains.

-When coffee is roasted, it goes through several transitions, each of which affect the final end product. Without delving too deeply down that rabbit hole, there are two very tangible and noticeable milestones that can help signify the degree of roast: First Crack and Second Crack, where the coffee beans pop like popcorn due to exothermic reactions. Though roast degrees and how they are defined can vary from roastery to roastery, it is generally acknowledged that a coffee taken up to, or past, Second Crack signifies its entry into dark roast territory. If you find yourself ordering coffee at a shop that roasts their own beans, try asking if they have any coffee that gets roasted to or past Second Crack.

-Dark roast doesn’t keep for as long as other coffees, due to both the porousness from density loss and the oils produced during roasting. Though the coffee itself won’t “spoil” or become unsafe, those oils will rapidly become rancid and it will begin to taste carbonic, hollow, or acrid. A truly fresh dark roast is hard to come by, so your best bet for optimal dark roast flavor is to find a small-batch roastery that roasts to order.


FINAL THOUGHTS

Coffee is such a strange and often confusing mix of subjective art and precise science, but contrary to what some may say, there truly is no incorrect way to imbibe coffee if you enjoy the end result. The key is to find common ground and use language that can accurately describe your wants and needs, avoiding any buzzwords that can be interpreted in many different ways. I sincerely hope this article empowers you with the verbiage you need to get the most out of your cup.

You can try our signature dark roast blend, Witching Hour, here.

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Written by Cassandra Barr

Cass (She/Her) is a neurodivergent coffee roaster, self-taught baker, barista, writer, and artist currently based in Mesa, Arizona. She cut her teeth as a coffee professional near Austin, Texas in 2007 and began roasting in 2017. In her spare time she enjoys travel, dance, playing music, learning languages, and collecting tattoos, hobbies, and hyperfixations.