Dark Roast Coffee

Cocoa, smoke and body. Dark roasts trade origin character for depth, and they are the ones that hold their ground under milk.

How to brew it

Dark roasts are brittle and give up their solubles fast, so grind a touch coarser than you think and pull the water just off the boil. A French press at 1:15 for four minutes is the easy answer; they also make forgiving espresso.

Questions

Is dark roast stronger? It tastes stronger — more bitter, fuller-bodied — but carries slightly less caffeine by weight than a light roast.

Why does mine taste burnt? Often water at a full boil. Take it off the heat for thirty seconds first.