Post #4129498

Coffee people: Can you explain the appeal of medium roast coffee? Why is it so broad? Is there something I'm missing? Like I've said before, I'm an accomplished taster, but coffee, while I love it, isn't my primary pursuit. Currently going through a bag of medium roast Peruvian single origin I got from Costco because they had literally no light roasted options and wanted to save money. It's not *bad* by any stretch; I just feel myself wanting to go through it as quickly as possible, which doesn't feel good. It doesn't present *anything* to its fullest. It's got nice tropical fruity notes that are just cut way too short by the profoundly boring roastiness. I'm not the kind of snob that hates dark roasts. I've rebuffed roasters at a cupping that made me sound like I was a heathen for asking whether they did a dark roast. You don't need top-grade beans to do a good one, and when done carefully, it can develop luscious dark chocolate and dark caramel character with a hint of smoke. I'd consider myself a 5/6 light roast and 1/6 dark roast kind of guy. Dark roasts are what I go to after dinner when I want lighter caffeine, or on a cold morning. Is there something I'm missing, or do all those people that load their coffee with cream and sugar just go for medium roasts because it's the most easily masked coffee (because they don't actually like the taste of coffee)? For someone that lives in SD, is there a medium roast or point of origin you swear by? It's so common, even among craft roasters...I don't want to blanket hate it. o_o; #coffee