- Availability: Common
Dark roasts develop second-crack at roughly 225°C, where cell walls break down and oils migrate to the bean surface. The longer-and-hotter roast burns off most of the acidity and origin nuance, replacing it with caramelized, smoky, sometimes ashy notes. Italian, French, and Vienna roasts are all dark-roast styles. Brooklyn third-wave shops mostly avoid the darkest roasts; you will find them more often at older Italian-American espresso bars.