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Taste and Flavor Characteristics of Black Coffee: Light Roast vs Dark Roast Coffee Bean Recommendations and Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, When it comes to black coffee, many people's first reaction is bitterness and astringency, or what comes to mind is American coffee. Indeed, American coffee seems to have become synonymous with black coffee. A few years ago, when the specialty coffee market had not yet developed, the quality of coffee beans used to make American coffee was generally poor, resulting in bitter and astringent American coffee with no discernible flavor. In recent years, with the development of specialty coffee

When it comes to black coffee, many people's first reaction is that it's bitter and astringent, or they might only think of Americano coffee. Indeed, Americano seems to have become synonymous with black coffee. A few years ago when the specialty coffee market hadn't developed yet, the coffee beans used for making Americanos were generally of poor quality, resulting in extracted Americanos that were bitter and astringent with no discernible flavor. In recent years, with the promotion of specialty coffee, the quality of coffee beans used for Americanos has greatly improved, and more specialty single-origin coffee beans have caught everyone's attention. There are now many more methods for making black coffee on the market. This time, FrontStreet Coffee will discuss what methods are available for making black coffee.

Black coffee varieties and brewing methods

What is Black Coffee?

Black coffee refers to coffee made without any sugar or milk. The only ingredients for making black coffee are coffee beans and potable water. Because the brewed coffee liquid has a dark color, it's commonly known as black coffee. There are many varieties of black coffee on the market today. FrontStreet Coffee currently offers espresso, Americano, pour-over coffee, and cold drip coffee.

Is Black Coffee Better When It's More Bitter?

The taste of coffee includes several dimensions: acidity, sweetness, bitterness, pleasant aftertaste, and richness. Coffee beans from different origins produce different tastes when brewed. Besides these unique characteristics of the coffee beans themselves, factors such as the degree of roasting, the fineness of the coffee grounds, water temperature, brewing speed, and technique all determine the flavor of a cup of coffee.

Some coffees from certain origins, such as Mandheling, are known for their richness and have very prominent bitterness. African beans, on the other hand, lean toward acidity with less prominent bitterness.

How Do We Choose the Right Black Coffee Beans for Ourselves?

FrontStreet Coffee offers two types of black coffee beans: single-origin coffee beans and espresso blend coffee beans. Single-origin coffee refers to coffee produced from a specific origin, specific region, or specific plantation, carrying unique flavors that reflect the local terroir. Espresso blend coffee beans, also known as blended coffee, are created by mixing various single-origin coffee beans to fully utilize the strengths of each variety. Blended beans are made from coffee beans of different origins to create a more balanced flavor profile.

FrontStreet Coffee specialty coffee beans selection

FrontStreet Coffee currently uses a blend of sherry barrel-processed coffee beans and sun-processed Yirgacheffe Red Cherry Project coffee beans for making espresso. Sixty percent Honduran sherry barrel coffee beans provide flavor and richness to this blend, while forty percent sun-processed Yirgacheffe contributes more aroma and acidity.

FrontStreet Coffee's Espresso Making Method

FrontStreet Coffee's espresso extraction parameters:

Grinder: Feima 900N
Grind size: 1.6
Pressure: 9 bar±2
Temperature: 90.5~96°C
Time: 20~30 sec
Dose: 20g (double shot espresso)
Extraction yield: 40ml

Extraction espresso flavor: Smooth texture, moderate richness, with distinct fruit acidity accompanied by subtle berry aroma, whiskey fragrance, rich chocolate flavor, and a noticeable aftertaste.

FrontStreet Coffee's Americano Making Method

After FrontStreet Coffee extracts espresso using the method described above, iced Americano is made with a 1:7 ratio of espresso to ice water mixture, meaning 40ml of single espresso mixed with 280ml of ice water. The ratio for hot Americano is also 1:7 - 20ml of single espresso with 140ml of hot water, or 40ml of double espresso with 280ml of hot water.

Americano coffee preparation and serving

FrontStreet Coffee's Pour-Over Coffee Making Method

This time, FrontStreet Coffee uses washed Ethiopia Yirgacheffe Gedeb for the pour-over brewing demonstration.

Yirgacheffe coffee beans and pour-over setup

Origin: Yirgacheffe, Gedeo Zone
Altitude: 1900-2300m
Variety: Heirloom
Processing: Washed
Grade: G1

Dripper: HARIO V60
Water temperature: 90-91°C
Grind size: BG#6m (fine sugar size)
Coffee-to-water ratio: 1:15

Pour-over coffee brewing technique demonstration

FrontStreet Coffee's brewing method: First, pour 30g of water for a 30-second bloom. Then pour 95g (electronic scale shows around 125g), finishing in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100g (electronic scale shows around 225g), finishing in about 1 minute and 40 seconds. Complete dripping between 1'55" and 2'00", remove the dripper, and finish extraction.

Yirgacheffe Gedeb brewing flavor: Bright citrus acidity, full-bodied berry juice sensation, with distinct oolong tea notes.

FrontStreet Coffee's Cold Drip Coffee Making Method

Cold drip coffee is a coffee brewed with time. The flavor of coffee brewed with different water temperatures will vary. At low temperatures, the astringent substances in coffee are less likely to be extracted. Cold extraction involves long contact between water and coffee grounds at low temperatures. Only smaller molecular flavor compounds, such as floral and fruity aromas, are extracted, while larger molecular flavor compounds like smoky and roasted flavors are difficult to extract. Therefore, cold brew coffee allows you to better taste the inherent flavors of coffee beans, with a smooth texture and distinct layers and aftertaste.

Using ice water for long extraction, and after extraction is complete, it's placed in the refrigerator for fermentation. Slightly fermented cold drip coffee carries a subtle fermentation aroma and the texture tends to become richer.

Cold drip coffee brewing equipment and setup

FrontStreet Coffee's Cold Drip Parameters

Ratio: 1:10 (60g coffee grounds to 600ml ice water)
Ice water preparation: 1:1 ratio of edible ice to potable water
Grind size: Coarse sugar size (slightly coarser than medium roast pour-over grind)

FrontStreet Coffee's Cold Drip Coffee Making Steps

1. Place a circular filter paper at the bottom of the grounds chamber, wet it with water to fit against the chamber wall, add the ground 60g of coffee grounds, then level the coffee surface. You can also use the weight of the tamper itself to lightly press the grounds layer to make the surface even.

2. Place a filter paper on top of the coffee grounds layer. Because the tension of the filter paper allows water to distribute evenly across the surface of the coffee grounds for extraction. Without filter paper, long-term water dripping would create a pit in the coffee bed.

3. Use ice water to wet the entire grounds layer. This step is similar to the bloom in pour-over coffee, which can improve extraction efficiency and consistency of the final product.

4. Add 1:1 ice water mixture to the water drop bottle and adjust the dripping speed. FrontStreet Coffee suggests a dripping speed of 7 drops per 10 seconds.

5. After production is complete, pour it into a clean, sealed bottle without water or oil and place it in the refrigerator for oxidation, allowing the flavor molecules of the cold drip coffee to be released before tasting.