Understanding Dark Roasted Coffee: A Specialty Roaster’s Perspective

As a specialty coffee roaster, we believe that every roast profile tells a story—not just of the bean, but of the land, the farmer, and the careful craftsmanship behind every cup. While light and medium roasts often take centre stage in third-wave coffee culture, dark roasted coffee deserves just as much attention, nuance, and respect. When done right, a dark roast can be bold, rich, and deeply satisfying—without sacrificing complexity or origin character.

Dark Roast Doesn’t Mean Burnt

One of the most common misconceptions about dark roasted coffee is that it’s inherently bitter, smoky, or even burnt. Unfortunately, many commercial roasters push beans too far, prioritising uniformity or shelf stability over flavour. In contrast, our approach to dark roasting is more refined. We aim to develop deeper caramelisation and body, not carbonise the coffee.

By carefully controlling the heat and airflow during the roasting process, we can enhance rich notes like dark chocolate, molasses, toasted nuts, and even hints of spice—while avoiding the ashy or acrid qualities that give dark roast a bad name. It’s all about knowing the bean’s limits and respecting its potential.

Bean Selection Matters

Not all coffees are suitable for dark roasting. As specialty roasters, we work closely with importers and producers to source beans that can handle extended development while maintaining their structure and sweetness. Typically, we look for high-altitude coffees with a dense cellular makeup and natural sugar content. Origins such as Colombia, Guatemala, Sumatra, and Brazil often yield exceptional results when roasted darker, each contributing their own distinctive body and character.

Processing method also plays a role. Washed coffees tend to offer a cleaner, more structured cup, while naturally processed beans can bring a deeper, fruitier dimension to dark roast profiles—especially in brewing methods like cold brew or espresso.

Purposeful Roasting for Every Brew

We don’t believe in a one-size-fits-all dark roast. The intended brew method matters. A dark roast designed for espresso, for example, can differ slightly from one meant for filter or cold brew.

For espresso, we focus on maximising solubility and body. It’s important for a syrupy shot that pairs beautifully with milk.

When roasting for filter, we aim to maintain balance and drinkability. For cold brew, the goal is maximum sweetness and low acidity, resulting in a smooth, refreshing cup with no harsh edges.

This intentionality ensures that every dark roast we produce is dialled in for performance, whether it’s being pulled as a flat white or steeped overnight in a chilled brew.

Clearing Up the Caffeine Myth

Another myth we often encounter is that dark roast has more caffeine. The truth is slightly counterintuitive: lighter roasts generally retain slightly more caffeine by weight because less is burned off during roasting.

However, caffeine content is only one part of the picture. What many people interpret as “strength” is actually flavour intensity.

Dark roasts offer a bold, enveloping flavour that can feel stronger, even if the caffeine content is the same—or slightly lower. That boldness makes dark roasts a favourite for those who enjoy a hearty, comforting cup, especially with milk.

Respecting Tradition, Roasting with Intention

We know dark roasts have a long and loyal following—and for good reason. There’s something undeniably satisfying about the richness and depth of a well-crafted dark roast. But as specialty roasters, we want to elevate that experience. We want to show that dark coffee can be as thoughtful, dynamic, and expressive as any lighter roast.

Our dark roasts are roasted with care, sourced with purpose, and brewed with pride. Whether you’re a lifelong dark roast drinker or just starting to explore, we invite you to experience what dark coffee can truly be: bold, elegant, and full of soul.