Dark roast coffee

Historically, dark roast coffee has its roots in European traditions, particularly in countries such as Italy and France, where it has been popular for centuries. This roasting method has since spread globally and is now common in many parts of the world, often associated with strong and full-bodied coffee experiences.

When it comes to coffee preparation, dark roast coffee is particularly popular for brewing methods such as espresso, where its robust flavours can come into their own. It is also a common choice for French press and sometimes for drip brewers. Due to its strong flavour profile, it is less common for methods that require a lighter and more nuanced flavour, such as pour-over or Aeropress.

For roasting dark roast coffee, a blend of Arabica and Robusta beans is often preferred. Arabica offers a richer flavour and finer aromas, while Robusta adds body and a robust flavour profile. The most common blend tends to vary depending on the region and the manufacturer's preferences, but a blend with a higher proportion of Arabica is common, often in the proportions of 70% Arabica and 30% Robusta. This combination balances the finesse of Arabica with the power of Robusta, resulting in a well-balanced and appealing cup of coffee.