Coffee doesn’t have to be gross: Why dark roast coffee is bad for you.

Guddina Coffee loves lightly roasted coffees, and there’s a big reason why.


Have you had a chance yet to try one of our monthly coffee boxes? If so, you will have already noticed that we only ship the best coffees from different regions around the world that we can find, and that includes making sure they’re always shipped within a week of roasting, and always roasted to a lighter level.

We talked last week about why we only ship freshly roasted coffee, but perhaps the next question to ask is, “Why only ship light roasted coffee?” What about dark roasts on the French, Spanish or Italian levels?

Want to know why we think dark roast coffee bad for you? Keep reading to find out.

Letting the Coffee Speak for Itself

Coffee roasting is truly an art form, taking years of practice and patience to perfect the techniques. No two coffees are ever roasted the same, and in fact, a coffee roasted in a specific way one year might be roasted completely different in the next. Every single coffee has unique flavors, just like tea, so why should every one of the thousands of varieties of coffee be treated and roasted the same way?

The answer is, they shouldn’t. Roasting coffee to the same charred and black level, we believe, is the biggest reason why so many people think that all coffee tastes the same… and that it all tastes bitter and disgusting.

When a roaster decides to take their ego and expertise out of the way, however, and let the coffee speak for itself with a lighter roast, you will be amazed by the results. Have you ever had natural coffee (no additives) that tasted like cherries? How about one that is smooth and sweet like chocolate? Spicy and strong like black pepper? Thick and tasty like peanut butter?

No? Then you’ve never had a expertly crafted light roast coffee. That, my friend, is a shame. You’re missing out on the biggest reason why coffee enthusiasts are drawn into this world.

Why Dark Roast Coffee is Bad For You

First, let’s hit this myth straight off:

  • Dark roast coffees have less caffeine than light roast coffees

In working at a coffee shop for quite a while, I can’t tell you how many people came in and asked for a “strong” cup of coffee that was dark roast and had a lot of caffeine. The longer and darker that you roast the coffee, the more caffeine you lose from the bean. Caffeine is the reason we drink coffee, right? So it would be a bad idea if we roasted all of the energy-delivering goodness away. Which brings me to my next point:

  • Dark roast coffees lose many of the essential, healthy chemical compounds found naturally in coffee

Did you know that coffee contains thousands of healthy acids, proteins, anti-oxidants, carbohydrates and other chemical compounds that are essential to your body? It’s been found to reduce cancer, parkinson’s, heart disease, diabetes and memory loss in thousands of people over decades of research?

When you dark roast coffee, you are literally cooking many of those healthy aspects straight out of the bean.

  • Dark roast coffee kills the coffee experience

OK, so maybe this one’s a little bit of a personal bias, but bear with us for a moment. Coffee is seriously a unique drink. The flavors vary drastically, just like wine, tea, cheese and beer. The different ways to brew the coffee change those flavors even further, rendering lighter, darker, smoother or sweeter cups, depending on your preference. A trained barista can find a coffee drink that anyone will love, and that’s meant literally and seriously, because the flavors can be so incredibly different. Remember, this is black coffee we’re talking about. No additives are necessary if brewed correctly.

When you dark roast coffee, you destroy all of those unique flavors, and you can’t get them back. This is exactly why major companies like Starbucks go with dark roast coffees – it gives a consistent cup of coffee going from one store to the next by getting rid of all of the unique flavors and nuances. Their business model calls for a sacrifice of quality of consistency and quantity – but it does not serve the coffee, nor the customer, very well.

Roasting coffee is literally what it sounds like: You take green coffee beans and tumble them in a large cylinder over an open flame. The longer the beans flow near that flame, the more they are bake on the inside and the out. After a few minutes, you’ll have a perfectly roasted light coffee with lots of flavor and caffeinated kick. Wait a little bit longer, and suddenly you have a charred black bean that tastes exactly like a burnt bean would, or exactly like a cup of black Starbucks coffee would.

This is where you get your strong, bitter coffees from, and some people certainly do like that.

We just think that more people love a delicious cup of coffee instead. Or they would, if they knew it existed. So we’ll keep shipping our light roast coffees and spreading the good word to the masses – we just hope you’ll try a cup and tell us what you think.


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