Today I would like to introduce a coffee bean I find at a local store. It is the DARK ROAST coffee bean. The dark roast beans normally go by their original beans' names, however I buy this mixture of dark roasts (most probably the reminiscence of bean filtering mixed with a dark roasted mix).
A neat way to distinguish your beans
Beans in a dark roast (medium to dark) have a heavy body when compared to lighter to medium roasts. In order to gain a more spicy taste, dark roasts are roasted up to the second crack to an internal temperature of 240°C. Due to this fact, the first remarkable difference in the dark roast bean is in the grinding. As it has a busier roast, dark roast coffee beans can be ground easily as they crack.
Due to the darker roast, the bean loses the original flavour from the bean and obtains the taste from the roasting process. The bean is heavier due to the roast up until the second crack where the body becomes light again. The dark roast contains less acidity than lighter roasts. This may also be related to the oil that develops on the surface of the bean. Thus the caffeine level decreases.
This is how the dark roast ground coffee looks like
Naturally, the dark bean provides a darker taste, yet the end product is not of a different colour. As the taste is darker and bit heavier in taste, some might like to add some brown sugar for a better taste. I would prefer a small chocolate bite instead :-)
Stay tuned for more information about the dark roast! In the mean time, keep spreading the love for the BEAN!