It seems like dark roast coffee has taken over the world, maybe it's the Starbucks effect but if feels like people have this (misbegotten?) notion that dark is always better than light.
That's just not true.
If you're working with quality, single-origin beans you'll more likely pick up on the subtle nuances of the terroir from light roasting than roasting the hell out of that sucker.
In fact, if one wants to hide the flatness of mediocre beans the best way to do it is probably to roast and burn all the flavor dimensions (good and bad) out of that bean.
Anyone with me?