Dark Roast Coffee
Dark roast is the standard in American coffee houses. For decades, dark bold brews have given us a toasty, nutty flavor profile with a rich mouthfeel and a finish that leaves you craving another cup. Mixing extraordinarily with milks and cream, and pulls an excellent espresso shot. Green coffee beans are roasted for longer thus caramelizing internal sugars creating that caramel taste. Fan of the classic morning cup of java? Odds are it’s a dark roast. One of the coffees that shine as a dark roast is Ethiopian coffee. Other African coffee that produce a fine dark roast are Kenya coffee and Tanzanian coffee. In the Americas, Mexican coffee, Cost Rican coffee and Colombian coffee all stand up well to a dark roast.
Smooth, RIch Dark Roast coffees, whether French Press or ground coffee. Never bitter and always roasted for peak flavor. We start with the best coffee beans; first crop absolutely fresh green coffee beans. We then gently roast them until slight drops of oil appear on the surface of the coffee bean. Our state-of-the-art fluid air bed roasters produce some of the best dark roasted coffee for French press, pour over coffee, drip coffee and aeropress coffee.
Bitter or Sour?
A huge turnoff for coffee drinkers is a sour, bitter cup of coffee. While usually the result of a poorly brewed pot of java, different roast profiles can be more prone to going bitter. It’s critical to understand the difference between bitter and sour, since they’re on opposite ends of the pH scale. Bases have a higher number on the scale, resulting in a more bitter flavor, while acids have a lower number, resulting in a sour taste. Fresh coffee, no matter the roast profile or origin should never be sour or bitter.
Acid Profile
Light roasts are more acidic than dark roasts, making them lean towards the sour side. A standard light will have a pH of 5.5, while a dark can be as high as a pH of 6.5. If you don't want to consuming acidic coffee, or if you’re sensitive to sour flavors, consider opting for dark roasts. If you can’t stand bitterness, stay away from dark roasted coffee.
The reason some coffee tastes more intense than others isn’t necessarily about the origin or the climate or how the coffee beans were processed (although those factors certainly do play a part). The greatest component of coffee flavor is usually determined by how dark the beans were roasted. One of the origins that boast naturally low acid coffee is Indian coffees. Their broad, rich profile makes and excellent, low acid dark roast.
Roasting
Dark roast coffee beans stay on the roasting machine for a longer time and/or at a higher temperature. This causes the beans to lose more moisture, making them less dense, less caffeinated, and have more of a single-note in flavor. The complexities that light roast coffee start to disappear the longer you leave the beans on the roasting machine. One of the hardest roasts for any roastmaster is to dark roast decaf coffee beans. The very lack of moisture make decaf coffee beans react very quickly to higher heat.
Wholesale Coffee Beans
Jimmy's Java has 5lb bags of dark roast in most origins available online with larger wholesale coffee beans available. Contact Jimmy@jimmysjava.com.
