Italian Roast

An extra dark oily roast made from Central American coffees for deep, heavy coffee flavor. Origin characteristics are diminished and acidity is non-existent.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99) | 12 LB ($189.99)

How to Brew Your Best Cup

This extra dark roast is bold, heavy, and built for intensity — it shines brightest as espresso but delivers serious depth in any brew method.

• Espresso — Fine grind. 18–20g in, 36–40g out, 25–30 second pull. The natural home of an Italian roast — thick, dark, and zero acidity.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full, heavy body with deep coffee intensity.
• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. Bold and straightforward for a no-nonsense dark roast cup.
• Moka Pot — Fine-medium grind. Fill the basket level (don’t tamp). Brew on medium-low heat for a stovetop espresso-style cup with serious punch.

Pro Tip: Extra dark roasts are oily — clean your grinder regularly to prevent buildup. Store in an airtight container and use within 2–3 weeks of roast date for peak flavor.