Traditionally, in order to highlight the mellow and rich taste of coffee, roasters generally use dark roasting. The deepening of roasting promotes the caramelization of more substances. Therefore, dark roasted coffee usually has rich flavors of chocolate, spices, caramel, cocoa, maple syrup, etc. Below we have compiled a "list of delicious dark roasted coffee" for friends who are afraid of acidity and like the richness of coffee. We hope it can help you:
Dark roasted coffee beans are the latest to come out of the oven. They are mellow and rich, have a dense aroma, and are slightly smoky. The taste is mainly bitter, with flavors such as caramel, spices, baked bread, and dark chocolate. The sweetness is the longest and is suitable for those who do not accept sour coffee. According to the best-selling lists on major platforms, the following are the five most popular dark roasted coffee beans of the year:
Dark roasted coffee beans ① Front Street. Front Street PWN Golden Mandheling
Front Street Indonesia's Mandheling is a typical dark roasted coffee bean. Its basic flavor is spices, herbs, and has a mellow and smooth taste. Therefore, dark roasting will better highlight the basic flavor of the coffee beans. Light roasting will weaken its original flavor and lose the original soul of the Indonesian Mandheling flavor. Front Street Golden Mandheling is based on Mandheling and has gone through three machine screenings and hand selections to remove all defective beans, which greatly improves the quality of Mandheling coffee and makes the coffee taste cleaner and have a more pronounced aftertaste.
Dark roasted coffee beans② Front Street classic Italian blend
Front Street's classic Italian blend is based on the traditional "mamba coffee recipe" with the addition of Robusta. It has the aroma of cocoa biscuits, chocolate, and nuts, which fully enhances the oiliness of the coffee and makes the Italian coffee body stronger. It is suitable for home production and can be used for first-class latte art bars.
Dark roasted coffee beans② Brazil-Front Street Queen’s Manor
Brazil is the world's largest coffee producer. One-third of the world's coffee is produced in Brazil. Its main coffee variety is Arabica. Brazil has long been the world's largest coffee producer. Most Brazilian coffee has moderate acidity, and its three flavors of sweetness, bitterness, and alcohol are neutral, with moderate concentration, and a smooth and special taste. It is known as the backbone of coffee. Front Street Queen Estate is a rare yellow bourbon variety produced in a high-altitude area. The coffee has aromas of cream chocolate, dark cocoa, and almond wood.
Dark roasted coffee beans ④ Front Street.Colombian Cymbidium
Front Street Colombian Cymbidium Coffee uses a common water-washing process in the Americas, which gives the coffee beans a clean flavor profile. In order to present the classic Colombian flavor, Front Street uses medium-dark roasting, and after grinding and extraction, it has rich creamy chocolate, caramel, cookie, and cocoa flavors.
Dark roasted coffee beans⑤ Front Street boutique Italian blend
As the world's top coffee-producing countries, Brazilian coffee and Colombian coffee have long been famous. Front Street combines coffee beans from the two production areas. The nutty aroma and balanced taste of Brazilian coffee and the chocolate tonality of Colombian coffee perfectly achieve the effect of one plus one greater than two. The extracted espresso has the flavor of butter cookies, cocoa, and roasted nuts.
How to brew delicious dark roasted coffee beans?
1. Grinding of Italian coffee beans
The grinding of coffee beans will vary with different roasting levels, but the thickness must always be extremely fine. As for how detailed? This depends on whether the time to extract 40g of double espresso with 20g of coffee powder is within 23-30 seconds, and whether the espresso extracted normally tastes balanced and does not appear burnt, bitter or sour. Adjust the grinding degree if you experience unpleasant sensations such as sticking in the throat. If there is burnt bitterness, you can adjust it coarsely; if it is sour, you can adjust it finer.
2. Cloth powder
After the coffee powder falls into the powder bowl, you need to spread the powder. The purpose of powder spreading is to distribute the coffee powder evenly in every corner of the powder bowl and reduce the uneven thickness of the powder layer. Front Street recommends that it is best to use a powder dispenser to spread the powder, which can more effectively ensure uniformity.
3. Pressed powder
Many friends think that it is not necessary to apply powder after applying it... This step is very important! The powder distribution is to make the powder layer evenly distributed, but there are still large gaps between the coffee particles, which cannot withstand the impact of high-pressure water flow during extraction, resulting in a channel effect. The purpose of compacting powder is to compact the powder layer so that the entire sealing layer can withstand the impact of water flow. When pressing, you must pay attention to whether the powder layer is balanced after pressing, and check whether there is any inconsistency in height. If there is an inconsistency between high and low, the water flow will flow downward along with the inertia, and the final cup of espresso will be unevenly extracted.
4. Italian espresso extraction time and extraction ratio
The general extraction time is about 25 seconds to 30 seconds. The ratio of powder to liquid is often 1:2, that is, 1g of coffee powder corresponds to 2ml of coffee liquid. For example, if you use 18g of coffee powder, you will extract 36g of coffee liquid. However, sometimes we make adjustments based on product needs. For example, in order to make American style and latte richer and fuller in flavor, Front Street stores use 20g of coffee powder to extract 36g of coffee liquid every day.
5. Is the espresso flow rate too fast/too slow?
Flow rate is one of the most basic factors for judging a cup of concentrate. If the powder-to-liquid ratio is 1:2 and the extraction time is less than 20 seconds, it means that the flow rate is too fast. The coffee liquid is likely to be under-extracted, with mostly sour taste and weak aroma. At this time, we can add 0.3~0.5g coffee powder or adjust the grinding degree to 1~2 levels;
But if the time ratio is more than 35 seconds, it proves that the flow rate is too slow. If the coffee tastes particularly strong and bitter, it means that there is over-extraction. You need to reduce the coffee powder by 0.3~0.5g, or adjust the grinding degree by 1~2 steps.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
