Dark Roast Coffee

The dark side of coffee

More and more clients are asking for dark roast beans. But where does this trend come from? It is increasingly recognised that a longer roasting time can have many advantages. Slowly and at low temperatures, acidity is reduced and the caffeine content decreases. At the same time, the flavour profile changes. The fruity and floral aromas of the beans are eventually transformed into chocolatey aromas, belonging to the "Sugar Browing" category. Just like syrup, nuts or vanilla. Dark roasting is synonymous with an explosion of intense flavours, but requires a certain amount of skill from the roasting masters. Undesirable aromas such as ash, charcoal or resin could appear too easily. Only the choice of beans, their proportions and a well-controlled roasting process can produce an espresso of the highest quality.

Result: intensity and character

We've gathered together in this category a small selection of dark-roasted coffees/blends. And not just Robustas or coffees from southern Italy. Indeed, in the north and centre of Italy, they also know a lot about dark roasts. Always a feast for the senses!