Dark roast coffee is made by roasting the beans until they begin to smoke — giving them a deep brown color and bold, smoky flavor. This level of roast causes the sugars contained inside the beans to fully caramelize. 

Medium-roast coffee is removed right as the beans start to pop (second crack), producing a lighter, more balanced flavor. 

Light roast coffee is removed as soon as the beans begin to brown — the flavors are brighter and more acidic.

Contrary to popular belief, dark roast coffee actually contains slightly less caffeine than lighter roasts. The longer roasting process breaks down more of the caffeine molecules, thus making the final brew slightly weaker overall.

Dark roast coffee can be enjoyed using any brewing method but works best in methods that emphasize the bold flavor profiles of the beans — such as the traditional phin filter, French press, moka pot, espresso, and AeroPress.

Pour-over methods such as the Hario V60 or Chemex can produce excellent coffee from dark roast beans, too, but these methods tend to compliment the lighter and brighter flavors of medium or light roast coffees a little better.

Yes! Dark roast coffee is commonly used for espresso due to its strong flavor and the ability to stand up well to the intense and quick extraction process. Some people even refer to dark roast coffee as “espresso roast” for this reason.

Store dark roast coffee in an airtight container away from direct sunlight and moisture. We recommend you keep your beans in the same resealable bag they arrive in from Cafely. For optimal flavor, consume your coffee within one month of ordering.