Iconic Blends & Explainers

Dark Roast, French Roast & Our High-Heat Philosophy

Dark doesn’t have to mean burnt. Here’s how we build deeper roasts with intention—so bold-cup fans get sweetness, structure, and origin respect.

Sweet, not ashy Fuller body Higher solubility Clear labeling

How We Build Dark Profiles

Dense, clean coffees that withstand higher heat without collapsing into bitterness.
Low defect count; sweetness potential at lighter levels (we choose coffees that would also taste good light/medium).
Traceable prep so we can repeat results across batches.

Do: use water activity, density, and color checks; cup across rest days (day 1–5) to target release.

Don’t: chase sheen or oil as a goal; it’s a storage risk and often a sign of over-development.

Higher solubility + deeper sugars = presence in lattes/cappuccinos without turning acrid.

Familiar flavor map (cocoa, roast, low acidity) with better sweetness and cleaner finish than “burnt dark.”

Are dark roasts lower quality coffee?

They shouldn’t be. We start with coffees that could shine at lighter levels, then roast darker on purpose for a specific audience and brew use.

Why keep a dark option at all?

To serve guests who love bold, roasty profiles—and to do it better than the burnt, oily default.

Is “French Roast” the same as dark?

It’s a darker subset. When we label “French,” it signals a clearly deeper development and a more pronounced roast note.

Last updated: November 12, 2025