Dunkeloröstet

Dunkeloröstet (often written dunkel-geröstet or dunkeloröstet) is a German term for coffee beans roasted to a dark level, typically darker than medium roasts. It is used in German-speaking coffee literature to describe a roast that emphasizes roasted flavors over origin flavors and tends toward a glossy, oily surface.

The cup tends to have lower perceived acidity, fuller body, and a stronger roasted character. Common flavor notes include chocolate, burnt sugar, and sometimes smoky or charred notes. The expression can vary by roaster; some beans may show nuttier or caramel notes.

Dunkeloröstet coffees are often selected for espresso blends and for brewing methods that highlight body and sweetness. They can be perceived as bold or aggressive if over-extracted; grind size, temperature, and brew time should be adjusted accordingly.

The term is not standardized internationally; roasters differ in exact end-point. In German-speaking markets, dunkeloröstet is one of several defined levels alongside hell, mittel, and dunkel. It is commonly used by roasters, cafes, and retailers in Germany, Austria, and parts of Switzerland.