Dark roast
Roasted into or past second crack. Roast-derived bittersweet, smoky or roasted flavours dominate over origin character; body is typically heavier.
- Colour
- Dark brown to near-black, visibly oily surface.
Possible flavour influence
- commonly produces more bitterness and roast-derived flavour, less origin character
Well established — Caffeine content does not reliably increase with roast level despite common belief — bean-for-bean, roast level has a limited and inconsistent effect on caffeine.