Roast Summit | Roasting Dark: Investigating Flavor, Texture and Balance in Darker Roasted Coffee
Content Summary
Tutorial / How-ToRoast Summit | Roasting Dark: Investigating Flavor, Texture and Balance in Darker Roasted Coffee • Roast Magazine
TL;DR
This presentation argues that dark roasted coffee deserves the same rigorous attention to sourcing, roasting, and quality control that specialty coffee professionals apply to light roasts. The speaker demonstrates that dark roasting is both an important market segment (70%+ of volume for many roasters) and can be genuinely delicious when approached intentionally. Key technical insights include cultivar-specific timing to first crack, processing-method-dependent development times, and the counterintuitive finding that higher airflow actually reduces drying rather than increasing it.
ELI5
Imagine you have two kinds of cookies - some people like them barely golden and others like them really brown and crunchy. Most cookie shops spend all their time making the barely golden ones perfect, but way more people actually want the brown crunchy ones! This talk is about how to make those brown crunchy cookies just as carefully and yummy as the golden ones, because the people who love them really, really love them and notice every little change.
Top Concepts
Keywords
Quick Actions
- !Drink dark roasted coffee regularly for 2-3 days before doing dark roast product development to acclimatize your palate
- !Source Bourbon-derived cultivars (Caturra, Catuai, Pacas) and washed processed coffees specifically for dark roast programs
- !Target 3-4 minute development time after first crack for dark roasts
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