Dark roast

What it is and what sets it apart: Dark prioritises roast flavours over terroir—very dark colour, possible surface oil, drop near/after second crack.

How it is done: Extend development after first crack → often hear second crack → drop and aggressive quench. Greater mass and density loss.

Flavours and cup benefits: Dark chocolate, toast, smoke, bitterness; low acidity. Can mask imperfect greens and stand up to milk; specialty uses it carefully.

Technical notes: French/Italian labels vary. Low Agtron. Oil ≠ quality.

Common mistakes: Darker ≠ more caffeine by mass. Pleasant smoke ≠ burnt. Freshness still matters.