Introducing…Tres Noir French Roast!

in Brewing Coffee, Buying Coffee, Coffees of the World

andysambergFor the coffee drinker that truly likes a deep dark roast, presenting…the Tres Noir French Roast.

Tres = very
Noir = dark

Well technically, “noir” translates to black in French but it’s a cooler name this way.

For this French Roast, I selected the Colombia Excelso coffee that we currently offer in a medium-dark roast that brings out its natural berry, almost red wine, flavor.  That same bean, roasted to a dark and smoky French Roast, yields an entirely different flavor profile.

Check out: Make Good Coffee Co. roastery store
Check out: Tres Noir French Roast

The Tres Noir French Roast offers a more well-rounded sweetness, combined with a strong caramel flavor.  The aroma is fruity but smoky.  Smoky, without tasting burnt.  There can be a laziness to dark roasting, where the roaster simply leaves the beans in for longer in order to get the darker appearance.  When coffee is dark-roasted this carelessly, the result is a burnt flavor, and I wanted to make sure I avoided that.

darkroast

This roast is very carefully managed, so that you get the smoky flavor that is characteristic of a dark roast, without the burnt flavor.  Instead, the flavor is rich, exotic, and fruity to the point of maintaining the red wine flavor that is characteristic of this bean.  Remarkably for a dark roast, the Tres Noir French Roast even retains some of the acidity that gives life to this coffee.  The aftertaste is pleasant and fruity.

If you are a dark roast coffee aficionado, then you must try the Tres Noir French Roast!

Check out: Make Good Coffee Co. roastery store
Check out: Tres Noir French Roast

6 Comments

  1. Exciting news! Great to see your ‘team’ line-up getting rounded out by new players like this one. Your approach to getting the characteristics you wanted should dovetail perfectly with what dark roast lovers ultimately like, so I wish this offering much success!

    Comment by Jacques — August 31, 2016 @ 10:33 am

  2. Thanks, Jacques. It’s been an exciting challenge to come up with a complex dark roast that isn’t simply burnt. It won’t be for everybody, but it should please the dark roast coffee drinker.

    Comment by Marc Wortman — August 31, 2016 @ 2:38 pm

  3. Dove into the Noir this am, it was great and as you describe. In fact, it was so smooth and not burnt that I was able to have a Vente size without any problem and it retains the dark coffee characteristics. Not an easy thing to do. I’m more of a medium coffee guy now, so may not get this all of the time, but the fact that I can enjoy a large portion tells you what you need to know. Roast on!

    Comment by Jacques — September 3, 2016 @ 10:49 am

  4. I really appreciate these comments. With some careful roasting, it is possible to get smoky and dark chocolate notes that are characteristic of dark roasts, without the burnt flavor. I’m glad to hear you’re enjoying it.

    Comment by Marc Wortman — September 6, 2016 @ 11:33 am

  5. I have never tried a dark roast coffee, but the Tres Noir French roast seems something that is worth a shot. You mention that it tastes smoky and not burnt, but can you please elaborate if this is just the natural taste or is it down to brewing it well?

    Comment by David Green — September 8, 2016 @ 10:02 pm

  6. The smoky but not burnt flavor comes down to how it was roasted, and will reflect in how it tastes after it’s been brewed. The key is proper development of the inner bean, rather than to simply burn the beans by leaving them in the roaster longer. I take great care to ensure the inner bean is developed to the darkest roast, without burning the outside of the bean. I love talking about it, so let me know if there is any other information that I can provide.

    Comment by Marc Wortman — September 9, 2016 @ 1:07 pm

Add your comment