Ever noticed that rich, oily shine on your Writers & Rockers Dark Roast beans? That’s no accident—it’s the result of a bold, high-heat roast that pushes every bean to its flavorful limit.
We roast past the second crack (around 430°F), where the coffee’s natural oils rise to the surface. This sheen is a sign of true dark roast intensity and depth—not to mention, it’s where the bold, smoky flavor lives.
The Science Behind the Shine:
- During roasting, coffee beans undergo a process called the Maillard reaction and caramelization, which break down sugars and proteins, creating flavor and color.
- As the roast level increases, natural oils inside the bean migrate to the surface due to the high heat.
- Dark roasts are roasted longer and often beyond what's called the second crack—a point where the cell structure breaks down enough to allow oils to seep out to the surface.
- These surface oils are what give dark roast beans that shiny, oily appearance.
Does it Affect the Flavor?
Yes. Those oils contain compounds that contribute to the bold, smoky, and rich flavor dark roasts are known for. However, they can also degrade more quickly, which is why oily beans tend to have a shorter shelf life once exposed to air.
What does that mean for you?
- Big, full-bodied flavor
- Low acidity, smooth finish
- A cup that hits harder than your favorite riff
These beans don’t whisper—they roar.
So next time you see that glossy finish, know you’re holding a coffee that’s been roasted with passion, power, and a little rebellion.
Writers & Rockers Coffee
Fuel for the fearless. Flavor that doesn’t back down.