Bold Without The Burn.
Dark roast done right is rich and low acid, not ashy. Ours gets pulled before it scorches.
What dark roast drinkers say
The 15W40 Dark Italian Roast is smooth, robust, flavorful, and low on acid. Really a great daily coffee for dark roast enthusiasts.
The warfighter dark roast is surprisingly smooth, I love the flavor of all of the coffee from y'all, but this one's my favorite 🏁
This is legitimately some of the best espresso I’ve had. I live in the Seattle area where we’re considered coffee snobs. Guilty as charged. It was recommended to me by another veteran buddy and a decided to try it. Shipping was surprisingly fast and it’s a huge plus to be supporting a veteran...
Title says it, this coffee is simply great. No bitterness, no burnt flavor - no need for fluff or creamer. Great coffee.
Been scroll-drinking through the various roasts at Aerial Resupply. Have tried darks, mediums, and lights. I actually thought (based on the name) that 15W40 would be the strongest roast. The 15W40 is my favorite - In fact, I just ordered 3 additional bags (which will likely take 2-3 months to...
I was given a bag of this coffee from a fellow veteran. WOW, he was right about the full rich taste! I will buy more of this.
I picked up the Cavalry Bold Dark Roast K-Cups at the home office last Friday, and let me tell you, since then it has been like the 7th Cavalry has been riding into my quarters and forcing me to wake up. This isn't coffee; it’s a tactical caffeine injection designed for 0500 wake-ups. One cup,...
If this coffee were any stronger I’d legally have to disclose it as a performance enhancing substance. Spectre Dark Espresso Roast doesn’t just wake you up it interrogates your soul, gets answers and then hands you a to do list. One cup in and I was making eye contact with problems I’ve been...
If you love coffee you can’t go wrong with a bag of Warfighter Dark Roast. Makes great espresso!
What Dark Roast Actually Is
Dark roast means the beans stayed in the drum past second crack, long enough for the oils to work their way to the surface. That is where the sheen on the bean comes from.
What that does to the cup: heavier body, lower acidity, and flavor that comes from the roast itself rather than the origin. Chocolate, toasted nut, a little smoke. It is also the easiest roast to drink with cream, because it has enough weight to survive it.
The line between dark and burnt is real and it is narrow. Taken too far you get ash, a flat bitter finish, and a cup that tastes the same as every other over-roasted bag on the shelf. Pulled at the right moment you get depth without any of that.
15W40 is our Italian roast and the daily driver. Spectre is built for espresso. Cavalry is the bold blend. BLANKS is the decaf, roasted dark for people who want the cup without the caffeine.
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Dark Roast, Answered
No. This is the most common thing people get backwards. Dark roast tastes stronger, which is not the same as being stronger. Roasting burns off a small amount of caffeine, so by weight a dark roast holds slightly less than a light one. If you want more caffeine, that is a blend question, not a roast question.
A badly roasted one is. Bitterness in dark roast comes from taking the beans past the point where the sugars caramelize and into the point where they burn. Done correctly you get depth and low acidity with a clean finish. If a dark roast tastes like an ashtray, that is the roaster, not the style.
French roast is a dark roast, just further along. It is one of the darkest points on the scale, roasted until the origin flavor is essentially gone and what is left is smoke and body. Our 15W40 is an Italian roast, which sits in similar territory but stops a step earlier and keeps more sweetness.
Not quite. Espresso is a brewing method, not a roast level, and you can pull a shot of anything. That said, most espresso roasts are dark because the heavier body and lower acidity hold up under pressure and through milk. Spectre is the one we built for it.
For a lot of people, yes. Longer roasting lowers the acidity, which is why people who find bright coffee harsh often get along fine with a dark roast. It is not a medical claim, just what most drinkers report.
French press and drip both suit it. Use water slightly off the boil, around 195 degrees, since dark roast gives up its flavor easily and boiling water will pull the bitter compounds out with it.
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In small batches in Charlottesville, Virginia, then shipped fast so it lands fresh.