dark roast

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 2.1% — this entity appeared in 15 of 723 analyzed posts/comments in the seven days ending that day (18 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-07 03:49 UTCComment

   If you like dark roasts with chocolate notes, try some Indonesian coffees. Sumatra, Sulawesi, Bali & Moka Java. Peet's Coffee sells these. I prefer dark roasts too. Sometimes, when I get coffee that wasn't roasted dark enough, I throw it in my roaster for 15-20 minutes. Have you ever roasted your own coffee? There are more options with raw beans. Smokin' Beans is a good source. Maybe your local roaster will sell you raw beans.

2. 2026-08-05 16:54 UTCComment

   Im gonna reply to you because I dont feel like you are a bot. Hoping that you really are not. Yes. Resting the beans after roasting makes a huge difference. CO2 is your enemy here and it can inhibit the extraction of the other flavour and aromatic compounds that needs to go into your cup during brewing. This proof is seen well in espresso extraction. There is no "universal" standard on how long you need to rest the coffees but in general, a light roast needs a longer resting period (4-5 weeks) before it reaches what we call "peakness". In which sure there are still few CO2 gasses coming out of the coffee during the bloom phase but it is not enough to prevent extraction of the good stuff you need to get like sweetness, florality, those berry notes, etc. On the other hand, medium roast needs like 2-4 weeks. While dark roast needs 1-2 weeks of resting times. There are tons of articles about this online too already made by industry experts and as well as some readily available academic research.

3. 2026-08-03 16:19 UTCComment

   Buy Equal Exchange Coffee, they only buy from coop producers, ethically sourced and they are themselves a worker owned cooperative. I am a dark roast drinker (I know the coffee snobs do not appreciate) and I LOVE their Peruvian organic dark roast. They do online sales and sell to retailers.

4. 2026-08-02 06:50 UTCComment

   > First of all, how in the world do you propose carbon dioxide is going to physically emulsify with oil? Fair enough - emulsion is liquid on liquid. This is gas on liquid so foam is a better word to use. > Second of all, if carbon dioxide was going to emulsify with oil during brewing, it would already have happened during the roasting process. You just said it can't happen, now you're saying it'll happen trapped in a solid medium? > Third, the majority of remnant CO2 after roasting off gasses within 2-3 days at most. If you'd ever worked with coffee you'd know that isn't true. Let coffee off-gas for 3 days then stick it in a sealed bag. The bag will expand. There is still gas in the beans. > Fourth, any remnant CO2 still in the grounds at time of brewing would dissolve into the brewing water, not combine with remnant oil, and the further myth of trapped CO2 in coffee grounds is often cited as the basis for pre-wetting grounds in order to avoid the CO2 from dissolving into the brewed coffee. The CO2 dissolves into the water under high pressure and heat, in then undissolves and forms a foam with lipids (the oil you think doesn't exist). > Fifth, aside from infrequent trace amounts, there's no oil in coffee as evidenced by the fact that oil and water do not mix, and coffee does not separate out into separate hydrophobic and hydrophilic layers the way that oil and water do. Literally just look at the top of brewed coffee that hasn't been through a paper filter. Look at old dark roast beans. They are oily. You can fucking see it. > Sixth, if oil and CO2 were the contents of crema, then crema would not be limited to only espresso, but would also emerge with just about any hot brewing method. Other methods don't use 9 bar of pressure. > Which brings us to seven, if coffee had oils, the only way it wouldn't separate out would be for the coffee itself to be an emulsion. And if that were the case, then it would be impossible to brew with a paper filter. Again, literally just google "oily coffee beans". It's cute you're into chemistry, but it's blindingly obvious you have never worked with coffee and don't know basic fundamentals. Leave it to the pros kiddo.

5. 2026-08-02 05:07 UTCComment

   Coffee is full of oils. Go look at any dark roast after it's a few weeks old, it'll be oily as hell. Crema is an emulsion of oils and carbon dioxide, which is why you get less crema on stale coffee, because the CO2 has already dissipated.