Dark roasts produce a shiny black bean with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred.
The beans are roasted to the beginning or middle of the second crack — about 225°C (437°F) or 230°C (446°F). The flavors and aromas of the roasting process become noticeable, and the taste of the coffee may be somewhat spicy.