Dark Roast

Coffee roasting

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions which occur during roasting.

Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

Darkness

Darkness is the condition resulting from a lack of illumination, or an absence of visible light.

dark

Adjective

1. Having an absolute or (more often) relative lack of light.
2. Extinguished.

Noun

1. A complete or (more often) partial absence of light.
2. Ignorance.

roast

Verb

1. To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
2. To cook by surrounding with hot embers, ashes, sand, etc.

Noun

1. A piece of meat suited to roasting; meat that has been roasted.
2. A meal consisting of roast foods.