Let’s brew dark roasts better

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LETS BREW DARK ROASTS BETTER
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Bitterness is a complex subject in terms of
coffee and it becomes more complex when it comes
to dark roast coffee. About dark roast coffee
most people have a conception that its very
bitter in taste and hence can never taste good.
In this article, we will learn how to make it as
delicious as the other variants. When it comes to
roasting, people tend to divert more towards the
lighter roasts, as that is more about taste.
Light roast in comparison to dark roast coffee
usually has a more fruity kind of taste and is
much more aromatic.
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When you roast coffee, the longer you roast it
the more acidic content is degraded out of it and
the more bitterness increases. This particular
phenomenon also happens with all those things
that consist of caramel. Initially it is sweet
but if you keep on roasting it, it eventually
turns bitter and if you still keep roasting it
will burn and then start to taste bad.
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Coming back to roasting coffee, darker roasted
coffee typically means roasting coffee to a point
where you will begin to see oils on the surface
of the beans. During roasting, lots of pressure
builds up inside a coffee bean. This pressure at
the initial stages causes the coffee bean to
crack with a pop sound. The same process
continues when you keep roasting followed by a
second crack,a second release of pressure. During
this entire process the same phenomenon continues
multiple times. This is why darker roasts look
much oiler on the outside as compared to lighter
roasts.
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Now, one of the most challenging parts about dark
roast coffee is that this longer roasting process
gives you extra porous coffee beans. You can
literally feel them when you crush them with your
fingers. In comparison to crushing a light roast,
it is much easier to crush a dark roast coffee
beans .Now, being more porous exposes it to more
air and hence dark roasted coffee stales much
faster.
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When brewing dark roast coffee, pay attention to
freshness more than ever. With light roast
coffee, you would always see recommendations of
buying it fresh , de-gas it for 3-6 weeks before
consuming. But with dark roast coffee everything
is a bit accelerated. Ofcourse, they would de gas
faster but they would have more amount of CO2
produced.
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However, once you start to brew you will start
observing stale flavors much sooner than you see
with lighter roasts. So, the best possible time
to consume dark roast coffee is to use it after
2-3 weeks of resting it. They are still perfectly
consumable beyond that point too, but then you
may not get what you paid for.
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When it comes to the coffee business, everyone
wants to enjoy it fresh and just a little more.
Keeping in mind the above facts about dark roast
coffee, you can always get the best taste out of
it, the taste which is more rich, tempting and
fulfilling.
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THANK YOU!