Muted with oil, the tumbling beans become eerily silent. A master roaster watches, knowing that if he pushes them a second too long, they'll burst into flames. White smoke hangs down as the glistening beans turn ebony. This is French Roast, and you can't roast it darker. Straightforward, lightbodied with low acidity, and immensely popular since 1971, our darkest roast is adored for its intense smokiness.