Collection: Dark Roast Coffee

Dark and medium-dark roasts are taken to or near second crack. At that point the roast itself is the dominant flavour: cocoa, toasted nut, molasses, a low bitterness that reads as strength. Origin acidity is largely gone, and that is deliberate. It is also what most espresso bars in India, and most people who take their coffee with milk and sugar, actually want.

Darker beans are more porous and more soluble, so they give up flavour faster. Grind a notch coarser than you would for the same method at a lighter roast, and drop your water to 88 to 92C. Boiling water on a dark roast is where the ashy taste comes from, not the bean. These also stale faster because the oils sit closer to the surface, so buy the size you will finish in three or four weeks, keep the bag sealed, and keep it out of the fridge.

Bulk sizes for households that drink daily are in value packs.