Bold and pungent with no acidity and lingering bittersweetness are the key characteristics of dark roast coffee. Like we Malaysians call it, Kaw Coffee!
Generally, the darker the roast, the lower the acidity, the thicker the body of the coffee.
Dark roast coffee is great for all brew methods too. My Liberica brews the dark roast with syphon and every sip is a real punch! Also, Japanese loves slow drip with filter and an ultra-high dose of dark roast coffee!
Top tip, try brew with a high dose of 8g (or more to 10g) coffee with every 100ml water, 25g coffee to 250g of water is a good one to start with!
Dark roast coffee is much soluble than lighter roast coffee. Hence it doesn’t need much water to extract the coffee (more water, higher extraction).
Coarser grind size and lower brewing temperature (85ºC) for dark roast are highly recommended. Lastly, keep agitation to minimal while brewing.
If you brew with V60, we highly recommend using the 01 dripper! This keeps the turbulence to minimal and you can easily pour as close to ground coffee easily.
These steps are to prevent over-extraction. Over extracted dark roast coffee is sooooooooo bitter that could possibly kill your palate ☠️
On espresso, go for a shorter pull of 1:1:2 or 1:1.5 ratio. If you like ristretto, dark roast coffees are a perfect choice!
If you brew it right, you’ll get a smooooooooooth and lovely bittersweet cup, with an everlasting aftertaste that lingers for a long long time.
We like to brew dark roast coffee with French Press! It’s way easier to control the brewing and consistency 😋
See all dark roast coffees here https://beanshipper.com/dark.roast
A coffee story of Jack, founder of Sabarica, Thomas & Michael from Ghostbird Coffee. Sabarica is the arabica coffee producer in Sabah ⛰ the proud of Malaysia 🇲🇾
Check out the Sabah coffee roasted by Ghostbird Coffee here🦉