The dark roast level specifically formulated for brewing concentrated coffee beverages is characterized by beans roasted to a point where their inherent flavors are largely overshadowed by the development of roast-induced characteristics. This process often results in a darker bean color, an oily surface, and flavors that range from bittersweet chocolate to burnt caramel. For example, beans sourced from Brazil might, after this roasting process, exhibit intense smoky notes alongside a syrupy body.
This method of preparing coffee beans for consumption is crucial because it enhances solubility, aiding in extraction and the creation of a rich crema, an essential component of espresso-based drinks. Historically, the practice arose from the need to create a consistent, bold flavor profile that could cut through milk when cappuccinos and lattes became popular. The deeper color and more pronounced flavor contributes to the distinct character expected in espresso. The development of this approach helped solidify espresso’s place in coffee culture globally.
