Dark Roast, French Roast & Our High-Heat Philosophy
Dark doesn’t have to mean burnt. This page lays out how we build deeper roasts on purpose—so bold-cup fans
get sweetness, structure, and respect for the coffee that started it all.
Sweet, not ashyFuller bodyHigh solubilityClear & honest labeling
“Dark” and “French” can mean wildly different things from roaster to roaster. For us, they are
specific decisions, not a dumping ground for random beans.
Dark Roast: deeper development, clear roast character, intact sweetness, and a clean finish.
French Roast: a clearly deeper subset—more pronounced roast, light surface sheen on some beans,
and direct language about tradeoffs.
Never: mystery “black oil” beans roasted until all nuance is gone.
Our Promise
Bold, Not Burnt
Comfort flavorsRespect for originTransparent labels
If we call it dark or French, it still needs to taste like coffee with a point of view:
chocolate, roast, and smoke-kiss notes riding on real sweetness, not charcoal.
How We Build Dark Profiles
Step 1
Green Selection
Dense, clean coffees that can handle higher heat without collapsing into bitterness.
Low defect count and strong sweetness potential even at lighter roast levels.
Traceable prep so we can repeat results, not just chase color on the trier.
Step 2
Roast Approach
Gas and airflow plans that avoid tipping, scorching, or baked cups.
Development pushed for chocolate, caramel, light smoke—finish stays clean.
Clear language when we cross into true “French” territory (and why).
Do: use density, water activity, and color checks, and cup across rest days
(day 1–5) to choose the release window where sweetness and structure peak.
Don’t: chase surface oil as a goal. Heavy sheen is usually a storage risk and a sign
that we’ve gone past the sweet spot and into “all roast, no coffee.”
Who This Roast Level Serves (And How to Use It)
Milk-Forward Drinks
Higher solubility and deeper sugars help the coffee stay present in lattes, cappuccinos, and mochas
without turning acrid. Think: cocoa, caramel, and toasted sugar, not campfire.
Comfort & Consistency
A familiar flavor map for guests who say “I like it strong,” but with better sweetness and a cleaner finish
than the burnt dark they’re used to. Great as a one-click option on the menu.
Brewers & Espresso
Drip / batch brew: slightly coarser grind than medium roasts; aim for rounded, syrupy cups.
Espresso: use as a chocolate-forward option; avoid very long, bitter shots.
Press & moka: excellent where body and roast character are the main show.
For Wholesale & Bars
Keep a dark option for regulars who love bold cups.
Train staff with a one-sentence story:
“Dark, but roasted for sweetness and structure, not burnt smoke.”
They shouldn’t be. We start with coffees that could shine at lighter levels, then roast darker
on purpose for a specific flavor target and audience. If the green wouldn’t pass as a solid medium roast,
it doesn’t belong in our dark program either.
Why keep a dark option at all?
Because a lot of people genuinely love bold, roasty profiles. Our job is to offer that experience
without the burnt, oily default: more chocolate and caramel, less ash and bitterness.
Is “French Roast” the same as dark roast?
French Roast is a specific, deeper range within dark. When we use the label, it signals:
higher development, more obvious roast character, and honest communication about the tradeoffs
(less origin nuance, more roast-forward comfort).
Will you always offer a dark roast?
As long as we can do it with integrity—yes. If we ever can’t source and roast a dark option
that meets our sweetness and cleanliness standards, we’d rather pause it than ship something we wouldn’t drink.