Dark roast coffee

A dark roast goes to around second crack, the quieter cracking that comes later in the roast, or past it, so you taste more of the roast than of where the coffee grew. Traditional French and Italian roasts often go past second crack and turn oily, but many specialty roasters stop near it, and even a fresh dark roast takes days to show any oil. Expect more bitterness and less acidity than a lighter roast, but not more caffeine.