Evidently a lot of coffee knowledge in this group.

I roast.  All coffee I drink, I will have roasted.  For years.  Well... I also will buy a cup here and there.

I tend to roast to smell/color.  But my sweetspot probably runs a fairly short time after first crack.

That said, though I do agree that the darker you roast the less you get to taste the individual bean, I also enjoy roasts close to, or at second crack with the right coffee.  I just think of the different roast levels as different coffee.  I am not out to win a contest (though many of my roasts are worth considering in my opinion).

I will never roast a high quality Ethiopian (aside from beans geared towards espresso, which is a lot of Ethiopian coffee really but I am talking about the fruit forward beans... my top tier...)) all that far past first crack.  I want to taste the true nature of the bean... the berries etc.  But I also enjoy very dark roasts at times as well.  A very dark roast particularly pressed in the right preparation can be quite magical... and also might be a better late day or evening drink since it will have less caffeine.

But my go-to would be a medium or light roast.  And if I had a limited amount of an exotic bean I would almost always roast on the lighter side.

That said there are STILL exceptions.  Now and then I will buy "monsooned" coffee from Kerala India.  This coffee is fairly exotic, but I roast it quite darkly, as that is it's best form in my humble opinion.

Coffee makes life good.  I raise my mug to you all.  We sip together...

My teeth are quite brown.

Also bitcoin is just getting started.

Evidently a lot of coffee knowledge in this group.

I roast.  All coffee I drink, I will have roasted.  For years.  Well... I also will buy a cup here and there.

I tend to roast to smell/color.  But my sweetspot probably runs a fairly short time after first crack.

That said, though I do agree that the darker you roast the less you get to taste the individual bean, I also enjoy roasts close to, or at second crack with the right coffee.  I just think of the different roast levels as different coffee.  I am not out to win a contest (though many of my roasts are worth considering in my opinion).

I will never roast a high quality Ethiopian all that far past first crack.  I want to taste the true nature of the bean... the berries etc.  But I also enjoy very dark roasts at times as well.  A very dark roast particularly pressed in the right preparation can be quite magical... and also might be a better late day or evening drink since it will have less caffeine.

But my go-to would be a medium or light roast.  And if I had a limited amount of an exotic bean I would almost always roast on the lighter side.

That said there are STILL exceptions.  Now and then I will buy "monsooned" coffee from Kerala India.  This coffee is fairly exotic, but I roast it quite darkly, as that is it's best form in my humble opinion.

Coffee makes life good.  I raise my mug to you all.  We sip together...

My teeth are quite brown.

Also bitcoin is just getting started.

Evidently a lot of coffee knowledge in this group.

I roast.  All coffee I drink, I will have roasted.  For years.  Well... I also will buy a cup here and there.

I tend to roast to smell/color.  But my sweetspot probably runs a fairly short time after first crack.

That said, though I do agree that the darker you roast the less you get to taste the individual bean, I also enjoy roasts close to, or at second crack with the right coffee.  I just think of the different roast levels as different coffee.  I am not out to win a contest (though many of my roasts are worth considering in my opinion).

I will never roast a high quality Ethiopian all that far past first crack.  I want to taste the true nature of the bean... the berries etc.  But I also enjoy very dark roasts at times as well.  A very dark roast particularly pressed in the right preparation can be quite magical... and also might be a better late day or evening drink since it will have less caffeine.

But my go-to would be a medium or light roast.  And if I had a limited amount of an exotic bean I would almost always roast on the lighter side.

That said there are STILL exceptions.  Now and then I will buy "monsooned" coffee from Kerala India.  This coffee is fairly exotic, but I roast it quite darkly, as that is it's best form in my humble opinion.

Coffee makes life good.  I raise my mug to you all.  We sip together...

Also bitcoin is just getting started.