Dark Roast Coffee
At Ohori’s, our heritage is small-batch dark roast coffee. Our founder Susan Ohori learned to hand-craft dark roast from Alfred Peet, the coffee visionary, and we still craft our dark roast in the same Probat UG15 coffee roaster that Peet brought to Santa Fe.
Dark roast is what we do
Ohori’s specialty has been dark roast coffee for more than 40 years. That’s what we drink and what we love roasting, so we’re proud to offer Ohori’s dark roast, in the storied tradition of second-wave coffee roasting.
Dark roast coffees have lower acidity, more robust body, and greater depth of taste profile than lighter roasts. To reach dark roast, our roasters guide the beans through the first crack and into or beyond the second crack, when coffee beans fully express their underlying taste profiles and mouthfeel.
We offer 18 varieties of dark roast, ranging from very dark to medium dark, ground to your preference 11 different ways. Ohori’s coffees span the entire dark-roast spectrum, from very dark blends like our French Roast to our Organic East Timor Fair Trade, our darkest organic bean.
We hand roast small batches of beans in our vintage Probat UG15 roaster, 30 pounds per batch, at high altitude. Our seasoned roaster and our elevation in Santa Fe give us very fine control over the quality and consistency of our dark roast coffees, so you can expect the same taste profile in every cup.
How we craft our dark roast
During the roasting process, Ohori’s coffee beans go through a visible and aromatic transformation. As the heat builds in the roasting drum of our Probat, the beans’ pale green color deepens to a rich brown, the oils begin to surface, and the beans’ natural sugars caramelize, showing the early signs of dark roast.
This gradual process is where a dark roast’s true character comes from: each moment in the roaster shapes a coffee’s body, aroma, and smoothness. These physical changes bring out the taste profiles most people associate with dark roast, like smoky depth, bittersweet chocolate tones, a bold finish, and lasting character.
As the beans roast, their natural sugars brown, and their oils move to the surface, creating a smooth and glossy texture, and giving each roast its full-bodied character. We always roast in small batches, giving us control over temperature and airflow, so we can always ensure the perfect roast for any bean.
High-altitude dark roast
Santa Fe, New Mexico is the perfect place to craft great dark roast. We roast our coffee at high altitude, 6,978’ above sea level, where the lower air pressure gives our roasters more control over the roasting process.
High-altitude roasting at Ohori’s means we’re able to craft dark roasts without over-roasting the beans, so our roasters can bring forward the taste profile and body unique to each bean. Coffee roasted at a lower altitude wouldn’t express the same taste profile profiles that Ohori’s roasters can bring out.
Taste profiles
Many Ohori’s customers prefer our dark roast coffees because they have lower acidity, more robust body, and greater depth of taste profile than lighter roasts. These deeply caramelized taste profile come from the sugars and oils breaking down at high temperatures, creating the complex notes that give dark roasts their signature richness.
Depending on the bean’s origins, dark roast can range from fruity and robust (like smoke or cocoa), fruity and complex (like citrus and floral), or sweet and earthy (like molasses or malt). Our dark roast coffees explore the full range of latent taste profiles available during the roasting process.
Brewing tips for dark roast
To brew dark roast, you’ll want to make a few small changes to your usual brewing routine. Here are our favorite tips for brewing a perfect cup of Ohori’s dark roast.
Water temperature: Use slightly cooler water (around 185°F-195°F) than you’d use for lighter roasts, which keeps dark roasts from tasting harsh or bitter.
Water ratio: Use a greater coffee-to-water ratio (about 1:15), which helps to emphasize body without amplifying bitterness.
Grind selection: Grind a notch coarser than you would for lighter roasts, which helps you avoid over-extraction.
Bloom first: Before the main pour, bloom your coffee briefly (about 20-45 seconds), which helps to release excess CO₂.
Brew time: Keep the total brew time slightly shorter (2½-3 minutes, depending on your method), which helps you keep from pulling ashy taste profiles.
Our dark roast coffees
Ohori’s is proud to offer a broad range of dark roast coffees, from very dark roasts (like Italian roast and French roast) to dark roasts (like city roast and Vienna roast), sourced from the world’s finest importers of green coffee beans.