Dark roast is not dead. Actually, most of the population of the USA are still dark roast fans.
Lighter roasts are trendy, but still represent only a specialty niche in the coffee market. Many coffee brands now offer various roasts and if you decide to roast your coffee dark, it is important to master the craft.
In this video, Willem shares some of his tips on how to tackle dark roast.
VALERIAN’S NOTES: I filmed this video a while ago. Since then I’ve started my USA coffee brand Unleashed Coffee where we decided to carry dark roasted coffee.
Last time I was roasting dark was in 2001-2005, still in Central Europe roasting on a Probat LG3 (1938). Ok, I would not call it roasting back then but I would say I was “putting color on the beans”. I did not time the roast, didn’t record development or anything. All I did I was wait for the second crack and counted until 30. That’s it! Coffee is ready! 🤣 I have to admit I knew very little about roast profiling back then.
So doing a dark roast in 2016 was very new for me. In the past 10 years, I had been working very hard on my light roasts but never thought to venture into a dark roast. In this video, Willem mentions that he tries to avoid “bitterness” in the dark roast. But isn’t this the main feature that dark roast lovers want from their morning joe? And how about smokiness? Isn’t smokiness another feature the dark roast lovers crave so much? Smokiness would also mean roasting really dark, well beyond the second crack. Finally… shiny beans… aren’t those the ultimate beauties for dark roast lovers? Again, if so, then it would mean that we have to roast far beyond the point that Willem suggests in this video.