When coffee is dark roasted, the oils in the coffee bean come to the surface, giving the beans a dark sheen. In the process, the natural acidity in the coffee decreases and its body increases. As another part of this process, the sugars found in coffee beans begin to caramelize, resulting in a taste many people find “strong” and “bittersweet” or, if they don’t like the taste, just plain “bitter.”
Most espresso blends are dark-roasted, and the surface oils emulsify with the brewing water to create a thick sweet “crema” on the surface of the espresso. We carry eight different dark roasts from a Viennese roast to our deep-roasted Jet™.
All coffee sold in 3/4 lb. sealed bags.