Dark Roast Recipe
Roasted longer, robust toasty flavor, unsalted.
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Ingredients
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For Roasting
For Brewing (optional — makes ~8 cups)
Method
For Roasting
- 1
Prep and safety
Work in a well-ventilated area or with a window/vent hood on — home roasting produces smoke. Have a timer and oven thermometer ready. Roast small batches only (this recipe uses 200 g green beans).
- 2
Preheat oven
Preheat your oven to 230°C (450°F). Place the oven thermometer on the middle rack to confirm actual temperature — many ovens run cooler or hotter. Allow the oven to fully reach temperature before putting beans in.
- 3
Arrange beans
Spread the 200 g of green coffee beans in a single, even layer on the rimmed baking sheet or perforated tray. Do not pile beans; 1 bean depth ensures even heat.
- 4
Start roasting
Place the baking sheet on the middle rack and start the timer immediately. Roast time will vary by oven and bean, typically 10–18 minutes. Stir or shake the pan every 1.5–2 minutes (use oven mitts) to promote even color. Watch and listen carefully — sound and smell are your guides.
- 5
First crack (early development)
After ~4–8 minutes you should hear the 'first crack' (popping sounds). At this point beans are light-to-medium roast. For a dark roast, continue roasting past first crack — this is normal.
- 6
Second crack and developing a dark roast
Second crack typically begins a few minutes after first crack (timing depends on bean size and oven). For a dark roast (robust, toasty), continue roasting into the second crack and aim for approximately 60–120 seconds after the start of second crack for a classic dark profile. Look for deep brown color with a subtle sheen of oil beginning to appear on the surface of some beans. IMPORTANT: stop before beans become black, very shiny with heavy oil and a burnt/smoky odor — that indicates char rather than a proper dark roast.
- 7
Remove and cool immediately
When you reach the desired dark roast level, immediately transfer the hot beans from the baking sheet into the metal colander placed over a sink or a wire rack. Shake and toss the beans in the colander (use oven mitts) to cool quickly and to remove loose chaff. Pour the beans onto the wire cooling rack to finish cooling for 3–5 minutes. Use a small handheld fan or a brisk shake to blow away additional chaff if needed.
- 8
Rest / degas
Place roasted beans in a breathable container (or spread them on a tray) to degas for at least 12 hours; 24 hours is ideal for many single-origin beans to develop a rounded flavor. For strongest toasty/dark characteristics you can let them rest 24–72 hours before evaluating. Avoid airtight sealing immediately after roast — the beans release CO2.
- 9
Storage
After degassing (12–48 hours), store beans in an opaque, airtight container at room temperature away from heat, light and moisture. Use within 2–3 weeks for peak freshness, though dark roasts can be used sooner if needed.
- 10
Safety notes
Do not leave roasting unattended. If flames develop, turn off heat and smother flames — do not use water. Excessive smoking indicates overheating; reduce batch size or lower oven temperature next time.
For Brewing (optional — yields ~8 cups at 1:16)
- 11
Grind
Weigh 120 g of your freshly roasted, rested beans. Grind to the size appropriate for your brewer: coarse for French press, medium for standard drip, medium-fine for pour-over. Grind immediately before brewing for best flavor.
- 12
Heat water
Bring 1920 ml of water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil then let sit 30 seconds.
- 13
Brewing ratio and approach
This recipe uses a 1:16 coffee-to-water ratio (120 g : 1920 ml) to yield approximately 8 cups (240 ml each). If your equipment cannot brew this volume at once, divide ingredients evenly and brew in multiple batches using the same ratio and method.
- 14
French press method (recommended for dark roast)
Add ground coffee to the French press. Pour about twice the weight of the coffee in hot water to saturate grounds (bloom) and stir gently (e.g., 240 ml). Wait 30 seconds. Pour remaining water (to reach 1920 ml total). Place the lid with plunger raised and steep 4 minutes. After 4 minutes, press slowly and serve immediately.
- 15
Pour-over / drip method
If using pour-over, rinse filter, place grounds, bloom with ~240 ml hot water for 30 seconds, then continue pouring in slow concentric circles to reach 1920 ml. Total brew time should be ~3–4 minutes. Adjust grind for proper flow. For auto-drip, fill water reservoir with 1920 ml and use the 120 g ground coffee.
- 16
Taste and adjust
Dark roast will be robust, toasty and lower in perceived acidity. If brew tastes bitter or ashy, shorten roast development next time (stop earlier in the second crack) or use a coarser grind or slightly lower water temperature. If too weak, increase coffee dose slightly or grind finer.