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Dark Roast Coffee and its Brewing

What is a dark roast coffee ?

By EVORAGREENSPublished 2 years ago 3 min read
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What is a dark roast coffee ?

Dark roast coffee is when the beans are exposed to higher temperature, provided the the roasting process is slow in terms of the speed to avoid burning the coffee. It is less acidic in nature as compared to other roasts. They are characterized by dark brown in colour and a shiny outer surface. This shine is primarily due to the release of oil on the surface of the coffee beans,due to the internal pressure developed while roasting. This kind is an excellent source of caffeine and is rich in offering some great brain benefits.

At evoragreens we make various kinds of unique and healthy coffee variants. It has a long list such as honey, cinnamon, turmeric etc. Our main aim is to deliver such unique and healthy food and beverages in a shorter duration of time

How to brew dark roast ?

When we talk about roast, most of us automatically gravitate towards light roast because we find more taste there. A light roast is more juicy, more aromatic and hence is also more acidic. With coffee roasting the longer you roast coffee, the more you degrade the acidic content of the coffee. With dark roast, the perfect roasting is done when you are able to see oils appearing on the surface of the beans. During roasting a lot of pressure builds up inside the coffee beans, which eventually causes the coffee beans to develop crack. During the entire roasting process, the oil is being constantly pushed due to the pressure inside.

One of the challenges of the dark roast is that due to this extensive process of pushing oils to the surface, the coffee beans become more porous. Hence, they become easier to crush as compared to light roasted beans. Becoming more porous also means that they become more exposed to air and develop more chances of getting stale much faster. Hence while brewing.dark roast , pay attention to the following points:-

● Pay attention to freshness more than ever:- With lighter roasted coffees, you will see a recommendation of buying it as fresh as you can and de-gas it for maybe a week and then you can consume it for approx 6 weeks. But, with dark roast everything is a bit accelerated. They will de gas faster and when you start to brew, you will notice stale flavors much much sooner than you would do with the lighter roasts. So, in order to get the best taste out of dark roast, you need to consume it within 2-3 weeks.

● Use paper filters:- In order to avoid bitterness in the dark roast , you can use filter paper while brewing. The reason they work is because they don't let small and single piece of coffee through the brew. Those tiny pieces contribute a great deal towards the bitterness in the coffee. They add an extra layer of bitterness to the cup. So removing them does remove some bitterness from the coffee right at the start. For the same purpose a lot of people also prefer chemix paper which is much thicker than the normal filter paper.

● Grind Size :- When you roast a coffee darker, it's easier to extract that coffee. So, while grinding coffee, grind it notably coarser for dark roast than light roast.

● Temperature:- The darker the roast, the lower the brew temperature that needs to be used. You can start with boiling water just for the bloom and then you can continue with a te.o of approx 80 degrees Celsius. You get a lot more de gassing from coffee when using freshly boiled water during the bloom.

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