One of the challenges I’ve faced as a coffee roaster is having an excess of light-roast coffee that doesn’t always suit the preferences of my community, where dark roasts are favored. This led me to experiment with double roasting, turning light-roast coffee into approachable dark roasts. Surprisingly, in blind tastings, I found that double-roasted coffee can hold its own—and sometimes even outperform—single-roast dark coffee. By repurposing surplus light roasts, I’ve uncovered new possibilities in roasting and flavor development. Curious about how you can apply this technique? Read on for my process and results.