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DARK ROAST
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The Dark Roast
Once
beyond the middle roast, beans make a dramatic transformation. The
surface of the bean glistens with an even coat of oils. The color
darkens to a burnt umber (French Roast), eventually a true black
(Italian Roast). Carmelization and carbonization create a flavor that
is unmistakably “dark.” It is a myth, however, that a dark-roasted
coffee is stronger than light-roasted. It is the amount of the coffee
used in brewing that affects the coffee’s potency. The flavor of a dark
roast is not subtle and is often an acquired taste.
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