Very Dark – Brown Roast

Vietnamese Coffee Exporter

Very Dark-Brown Roast is the name applied to a segment (Dark Roast), referring to the profound roasting level of the coffee bean. Very Dark-Brown Roast is only very bold, second only to the Italian Roast and behind the Vienna Roast (but generally still the Dark Roast).

After the second explosion ended at about 240°C (464°F), the coffee beans were removed. With Very Dark-Brown Roast coffee beans almost baked black, the oil content on the surface is high; acidity is significantly reduced because the carbohydrates in the seeds are caramelized, coffee tends to clearly show the smell of smoke charcoal. Some other similar names such as Continental Roast, European Roast, Dark French, or Espresso Roast, French Roast

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