The Making of Dark Roast Coffee

The Making of Dark Roast Coffee

Since the advent of modern coffee production in the late 19th century, dark roast coffee has become increasingly popular due to its unique flavor profile. But what exactly is dark roast coffee, and how is it made? Let’s take a look.

Processing Methods for Dark Roast Coffee

Dark roast coffee beans are typically roasted at temperatures between 410°F and 460°F (210°C and 238°C) for anywhere from 15 to 30 minutes. During this process, the beans swell up, turn brown, and eventually crack twice as they reach their desired level of roasting. Because of the extended roasting time, dark roasts have less acidity than lighter roasts and can be harder on the stomach.

What Gives Dark Roast its Flavor?

The longer a coffee bean is roasted, the more oils are released from within it that give dark roast coffee its distinct taste profile. These oils also contribute to darker coloration, which is why dark roast coffees tend to be more flavorful than light or medium-roasted counterparts. Furthermore, because of the extended roasting time some of the sugars present in the beans caramelize during processing, adding notes of sweetness to dark roast coffees.


Dark roast coffees have become increasingly popular due to their bold flavor profiles and lack of acidity compared to lighter roasted varieties. This type of coffee bean is processed at high temperatures for an extended period of time in order to draw out oils that give it a unique flavor profile. Furthermore, sugars within the beans caramelize during processing providing notes of sweetness that balance out any potential bitterness from the longer roasting times. Dark roast coffees are complex and delicious - perfect for any coffee lover!