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After decades of chasing the perfect dark roast, I finally cracked it—by roasting my own beans. The moment the oil starts to shimmer, that’s when the magic happens. Most people stop short, but I’ve learned that pushing past that point unlocks a flavor profile I’ve been craving for nearly 20 years: bold, smoky, and unapologetically intense. It’s not just about the beans—it’s about the roast. Dark roasting isn’t just a style; it’s a science. The oil that appears on the bean’s surface is a sign the roast is nearing its peak. At this stage, the sugars in the bean caramelize,…