darker 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 0.8% — this entity appeared in 6 of 723 analyzed posts/comments in the seven days ending that day (6 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. 2026-08-05 17:08 UTCComment

   i roast for a living so i have opinion on this. its real, not hype. straight off the roaster the bean is full of co2. your bloom goes crazy, water cant get in evenly and the cup tastes flat and a little sharp at same time. for filter i say wait 4 to 7 days. espresso longer, 10 to 14, darker roast needs more. dont take my word. buy one bag, brew day 2 and brew day 6, same grind same everything. you will taste it yourself, nobody needs to explain it to you

2. 2026-08-04 12:42 UTCComment

   Could be your choice in coffee (darker roast > more bitter) or something about how your brew coffee (eg overextraction or too strong). What coffee do you use and how do you make it?

3. 2026-08-02 09:44 UTCComment

   They are often roasted that dark because it hides a lot of the lesser qualities in the green. If you try out home roasting (and I recommend it, it's a lot of fun and for darker roasts it's not that hard to get some really nice roasts), you will quickly find that lesser quality beans don't do well with lighter roasts. You have to roast them fairly dark to turn those flavors into something nice. I often end up turning a bean into espresso, because I don't like the green roasted lightly.

4. 2026-08-02 04:21 UTCComment

   >Coffee generally does not have oils. This is one of the worst myths in the world. ...What? You can see the oils. Like, brew a french press or another 'unfiltered' method, and let it sit a while, and the oils will form a film on top. They're even more clearly apparent in espresso, where they form key colloids that make up the texture and taste of espresso, and leaving a shot to settle will result in a very clear oil film on top. There's legit science about those oils, cafestol and kahweol, raising LDL cholesterol levels. Water cannot *dissolve* oil, but that's not the only mechanism - hot water can cause it to liquify sufficient to be carried with the water and into the end beverage, same as how you can rinse oil off a plate with sufficiently hot water. >While it's possible for coffee beans to have some lingering oil, I believe it largely polymerizes solid during roasting. No, it doesn't. Some medium and most darker roasts will actually have some of the oils exude from the surface of the beans some time after roasting; the oil remains fluid. Roasting does not happen at temperatures to necessary to polymerize all oils within the bean - though some oil will be carried off during the roasting process and may accrete, and polymerize, in the exhaust stack.

5. 2026-08-01 23:05 UTCComment

   Aeropress. I have my Oxo grinder at work but I grind more than 1 serving at a time because it's just more convenient. I keep the ground coffee in a pint takeaway container. It's decent, I don't weigh anything because I just add water after usually. I use the coffee maker water dispenser and sometimes even fill the mug first to drop the temperature more then pour into aeropress for darker roasts. On weekends I grind a couple days worth to take home and take my Aeropress with me. I don't want to lug an electric grinder around much. The grinder is pretty loud but I work in an environment that can be pretty loud at times from nearby equipment so it's reasonable.