Dark roast coffee
Dark roast describes a relatively high degree of roast development. The term is common but does not have one universal numerical cutoff.
What changes
As roasting progresses, beans become darker and more porous, and roast-derived aromas and flavours become increasingly prominent. Oils may become visible on the surface depending on the roast profile and bean.
Flavour tendencies
Dark roasts are often associated with lower perceived acidity and stronger roast notes such as bitterness or smoky characteristics. Exact sensory results vary with roast profile and coffee.
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Accuracy note: Coffee terminology and recommended brewing parameters can vary by producer, roaster, equipment and recipe. Where a term is not universally standardised, this site says so rather than presenting one convention as a rule.