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In this episode, I dive deep into the often misunderstood world of dark roast coffee and challenge the common misconceptions that have plagued specialty coffee culture. I share my personal journey from dismissing dark roast to discovering its incredible complexity and character, sparked by a recent vacation experience where I encountered a one-dimensional dark roast that reminded me why many people avoid it.

I explore why dark roast deserves a place in specialty coffee when done right, discussing how fruity, acidic coffees like African varieties can shine when roasted darker, creating a unique balance of sweetness, acidity, and complexity that's often overlooked. I also share insights from my own roasting line and experiences at coffee competitions, revealing how some of the best coffees I've tasted weren't the typical light roasts everyone expects, but rather medium to dark roasted varieties that showcased true character and depth.

Listeners will learn how to identify quality dark roast coffee, understand the difference between one-dimensional and complex dark roasts, and discover why pushing beyond their comfort zone in coffee exploration can lead to surprising discoveries. I provide practical advice for transitioning from light to dark roast and explain why certain brewing methods and coffee origins work particularly well with darker roasting profiles.

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