Dark Roasts Reconsidered

October 26, 2011


Deep Cello's founders engaged in a lot of debate about whether to offer a dark roast. To modern coffee lovers, it seems that dark roasts are seen in a negative light.  In a dark roast - in our definition a roast done at 425-435℉ - changes the coffee a lot.  These temperatures burn many of the flavor components in the coffee bean and leave a carbon edge.   The fact that we kept coming back to is this:  in many coffee countries, in the middle east, in Africa, and in southern Europe, dark roasts, like in southern italy, are well respected.



So we created and tested a dark roast profile and a special kind of blend that included two different beans at different roast levels.  Just because a base roast is dark roasted doesn't mean that the entire blend has to be dark roasted.  We found that composing a roast with beans at two different roast levels resulted in a very interesting coffee.



What do you think about dark roasts? 



Leave a comment

Comments will be approved before showing up.


Also in The Reading Room

5 Simple Steps To Maintain and Clean Your Baratza Encore Grinder
5 Simple Steps To Maintain and Clean Your Baratza Encore Grinder

October 26, 2017

Read More
Your Ultimate Coffee Glossary: A Helpful List of Terms
Your Ultimate Coffee Glossary: A Helpful List of Terms

September 27, 2017

Here are some common terms you’re likely to run into whether you’re fresh on the coffee scene or just dabbling in a new area of interest.
Read More
3 Women Pioneers in the Coffee Roasting Business
3 Women Pioneers in the Coffee Roasting Business

August 02, 2017

Read More

GET 10% OFF YOUR FIRST ORDER