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Spanish (alt. Dark French, Neapolitan) is the name applied to a degree of roast of coffee beans resulting in a nearly black bean. In this roast, the beans are roasted well past second crack. Spanish-roasted beans have a nearly black color and a shiny surface from its oils. Coffee brewed from Spanish roasted beans will have none of the natural characteristics inherent in the green bean. Instead, the coffee will have a thin body and a dominant charred taste throughout.[1]

Spanish-degree roasting will destroy more of the coffee beans's caffeine content than other roasts.

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  1. Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 34. ISBN 031224665X.