Dark Roast
Dark Roast is one of the three main roast levels in coffee, alongside light roast and medium roast. This stage encompasses a broad spectrum of roasting degrees, each producing distinct flavor characteristics. Among them, Full City Roast (deep brown, retaining some of the bean’s original flavors), Vienna Roast (darker, with noticeable caramelization), French Roast (very dark, with a pronounced bitterness and an oily surface), and Italian Roast (the darkest, nearly black with a strong smoky taste) represent different points on the dark roast spectrum. These roast levels range from dark brown to glossy black, and the beans are typically removed from heat just as the second crack begins.
Dark roasts are favored by those who enjoy bold, bitter flavors with a lingering aftertaste. This roasting style is particularly popular in Italy, France, and Vietnam, where strong, intense coffee is a hallmark of local coffee culture.