Almost a third of the coffee bought in Finland is dark roast.
Dark roast coffee ends up in the coffee maker of more and more Finns instead of light roast. Sales of dark-roasted coffees are growing at a couple of percent per year, and their share of total sales is around 30 percent.
In Finland, coffees are divided into different degrees of roast on a scale of 1-5. The classification of dark-roasted coffees starts with a roasting degree of 2.5.
Commercial Director of Paulig Rami Kuusisto says that dark-roasted coffees are especially popular with young people. Young people are willing to experiment and spend a lot of time in cafes where new products are presented.
– In general, interest in coffee has grown over the next few years, and people are willing to test different coffees and new flavors.
Follow the dosing instructions exactly
Kuusisto advises to start getting to know dark roasted coffees with the so-called medium-dark roasts, i.e. roast degrees 2.5–3, which are lower in acidity and softer in taste.
– Really dark coffees should also be tried with milk or oat drink, he advises and warns against falling into the typical mistake of ruining the taste with dark roasted coffee.
– When making coffee, you should pay attention to the cleanliness of the device and strictly follow the coffee dosing instructions and not, for example, add one meter extra to the machine. An extra measure may turn the flavor profile of the coffee bitter.