Light vs. Medium vs. Dark Roasts Coffee | What’s the difference?

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[@schmauz654]

Very nice and informative video, thank you!
As for my taste and preference, I prefer medium-brewed coffee as my morning coffee (I occasionally drink starbucks blonde). In the afternoon I prefer Passalacqua coffee, a very very roasted and oily coffee, but the latte from this coffee is fantastic and strong.

[@tylermagby1834]

Great informative video!

[@yahanlaurencio11]

Hey buddy can i get a good medium roast flavor as recommended. Im about to start doing pour over style. I’m more of a moka pot dark roast all my life . Im new on this fiding all type of roast . Thanks

[@redsresearch]

is it true that medium roast has so much acid in it that its impossible to boil the acid out?

[@lmankj]

I like dark roasted coffee with milk, Italian style...I stopped buying starbucks dark roasts because more often than not the beans were burnt and taste like #

[@murataht]

Médium roasts all the way ! With my current setup I am not very successful with the light roasts.

[@jeet-Seattle]

I like the dark roast beans...

[@garyallsebrook3493]

Oily beans are a PITA! Medium roasts all the way! Some beans are better in a sweet spot between oily and medium, Those oily beans, in your video, I might be tempted to toss. They had to be burned to get that oily. And I hate cleaning my grinder!

[@RoxanneM-]

Why is the coffee from Starbucks so bitter? But the coffee from Europe and Latin America is never bitter!

[@barjee8965]

Because they use cheap low quality beans, roast the hell out of them and store them for months on end

[@alphabeta8403]

6:15 Dark roast = burned smell

[@rogerclark3545]

"Back in a couple of hours", thanks for the warning!!

[@fredwilson1191]

The dark roast that you showcased there isn't what I would call dark roast, it's burnt roast ( :) ) and, IMHO, is horrible, tasting like a burnt forest. The dark roast available here are not oily, but dark colored. The oily beans are just roasted beyond all repair (think Starbucks, whose beans suck, they all taste the same with super heavy roasty notes).
The more a bean is roasted, generally past the typical medium roast, the more it loses it's "natural" flavors and instead just presents the notes caused by roasting itself. The vast majority of the time when one sees tasting notes of caramel, toasty nuts, etc., those are caused by the heat breakdown of the beans and part of the heat destruction of some of the components of the bean.