There are different degrees of roasting in making coffee. The darker the roast, the more earthy and chocolate flavors will be in the coffee – up to a point. Particularly when you’re talking about the very dark roasts that are popular these days, the overpowering flavor is charcoal.

Stay away from those very dark roasts called Italian or French. Because this heavy roasting brings the coffee’s oils to the surface, avoid beans that are very shiny or appear to be covered with oil. Choosing a lighter-colored roast – even if it’s called “dark roast” or “espresso roast” – will reveal the nuances of flavor in a good bean.