Word
dark roast
Phoneticsdark·roast
US/dɑːrk roʊst/
UK/dɑːk rəʊst/
Definition
compound. coffee beans that are roasted for a long time until they look dark brown or black and have a strong, bitter, smoky flavor with very little acidity
compound. a classification of coffee beans subjected to prolonged roasting temperatures, resulting in the development of oils on the surface, diminished original varietal characteristics, and a prominent bittersweet profile.
Examples
“I prefer dark roast coffee in the morning because it tastes stronger.”
“The barista recommended a dark roast from Sumatra for those who enjoy a full-bodied cup with notes of chocolate and smoke.”
“The intense heat of a dark roast profile often masks the delicate floral acidity of the bean, replacing it with carbonized undertones and a heavy mouthfeel.”
Examples
simple
“I prefer dark roast coffee in the morning because it tastes stronger.”
contextual
“The barista recommended a dark roast from Sumatra for those who enjoy a full-bodied cup with notes of chocolate and smoke.”
complex
“The intense heat of a dark roast profile often masks the delicate floral acidity of the bean, replacing it with carbonized undertones and a heavy mouthfeel.”
Real-World Examples
“Darker roasts usually have lower caffeine and fewer antioxidants, along with reduced levels of chlorogenic acid, a compound that offers protective benefits against inflammation and cellular damage.” Etymology
Derived from Old English 'deorc' (dark) and the Old French 'rostir' (to roast). The term became standardized in the commercial coffee industry during the 20th century to categorize roasting degrees.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.