Does anyone else but me prefer, or even insist on, light roast coffee?

Question

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?

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I hate dark roast coffee. At least if Starbucks had good coffee it would just be the roast that I didn't like, but mediocre quality + lack of light roasts (most of the time) means no Starbucks for me. Thankfully I live in an area where I can get lots of different single-origin beans roasted many different ways. I've gone so far as packing my beans and grinder on trips with me when necessary.

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I prefer to taste the essence of the bean rather than charcoal. 

Jerseygirl111

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Ipse, I loves the blondes. I like my coffee black, so I tend to prefer coffee that isn't overpoweringly bitter to begin with.

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Mocha Java when avail was always my preferred med roast. Since I drink coffee black how it tastes straight up is key. But, unfortunately true Mocha Java is hard to find now.

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I've never liked Starbucks and have only had their coffee a few times. It always tastes burnt to me. 

I roast my own and take it just to the start of the second crack.

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Yes, I am with you. So much so that I have considerably curbed my coffee consumption over the past couple of years, the shops in my area seemed to move to all overly dark, almost burnt tasting varieties. It has been probably a year since I bought a cup of coffee.

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If it tastes burned, it's over-roasted. But there is no ideal roast for any coffee. There are tradeoffs in roasting. Darker roasts can lose the nuances of flavors, but they also break down the acids. Under-roasted coffee with too much acid is much worse than over-roasted coffee. I prefer low-acid coffee, because I drink a lot of it.

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It's only been since I first began roasting my own beans that I've gotten into the lighter roasts. Too light and, while you do pick up on some fruity notes, you add the possibility of it being over acidic. Too dark (like when the beans are covered in a sheen of oils) and you start getting that burned taste of which you speak. Sometimes, depending on the particular bean and/or temp, the interval between the two can be a very short length of time. Home roasters are advised to "think 15 seconds ahead" in the process since cooling isn't immediate and one must allow for that. For a point of reference, I wonder if you might take a look at the chart (link) and tell us which you would consider the right color of the roast you would find most preferable.
https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

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I think the variety/origin of the coffee should determine what roast it gets. The Ethiopian Sidamo I buy is light to medium roasted but is very bold and full bodied, and smooth, too.

I think different beans call for different roasts, and I like some dark and some light. My decaf is a combination, and it's full bodied and delicious.

I don't think the problem is dark roast so much as the wrong roast, or how dark.

I have two issues with Starbucks; one is the nym Charbucks, which the've earned for burning, not just dark roasting, their beans. The other is they're brewing weaker coffee than they used to, a dastardly combination.

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I prefer a dark roast but I can drink a light one, as long as it has been brewed strongly AND isn't too acidic. I really dislike acidic flavors in coffee, and I find the best way to avoid them is to go for medium or darker roasts, but I know it's possible to get a non-acidic light roast if you try!

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I've never liked dark roasted coffee. It's always tasted burnt and bitter to me, and like you, ipsedixit, I've come to believe that the way coffee roasters disguise bad quality coffee is by over-roasting it. It's hard to believe that "Charbucks" has become so big selling the stuff.

I really enjoy a cup of fresh, light roasted coffee, and lately light roasted beans are all I've been buying. And I don't want my coffee to be called "morning buzz" or "afternoon delight." I want to know the country of origin AND I want to know how long ago it was roasted. That last one is often hard to learn.

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I detest Charbucks and Dunkin' Donuts dark roast coffees. I much prefer light to medium roast.

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I'm with ya there. I like double-strength, light-roast. Extra benefit: More caffeine!

That's how we make it in our restaurant. Most of our older guests like it but our younger patrons, having grown up in Seattle, have never tasted real coffee and are somewhat confused by it.

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Hmm... you've got me thinking, Ipse. I really like dark roast coffee. But it occurs to me that I have never given strong-brewed light roast coffee a chance. I know that I don't like weak coffee, which is why I always show up at the mother-in-law's with a full travel mug ;-) But I'd like to try what you are selling. So tell me, is Starbucks Blonde, or another chain that might be near me, a good example? What should I try, short of buying a bag of beans that I am not sure I will like? I am certainly open to suggestions!

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Black. Light roast. Drip. and DO NOT leave extra room for cream - what part of black did you not understand?

I'm a regular at many of my local coffee shops and the only chain that seems to have a light roast is the coffee shop that is in whole foods.

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I've never enjoyed the dark roasts that Starbucks, Pete's and various metropolitan chic places originally popularized. I generally ask for the lightest and freshest roast they've got on hand.

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It's so funny that you mention this because I have the opposite problem -- I am a dark roast drinker (always black coffee, Chemex) and I am always wondering to myself why medium-bodied coffees are so popular. All the trendy coffee snob places like Blue Bottle, Grumpy etc seem to me to almost never have a darker, richer roast. Got a subscription to Craft Coffee and I have seen nary a dark oily bean in any of their shipments. 

Barring the basic Starbucks blends and brews (which I do not typically drink) I think it's mostly a matter of personal preference. For me lots of the medium or light beans produce a coffee that tastes sweet (to me, cloyingly so), and I just like the bitter, chocolately richness of a dark roast.

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Depends on the extraction method. I prefer darker beans when I use the press, lighter when I use the Gaggia.

Dark roasted beans are prefferred by purveyors because they are more shelf stable.

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I hate the charred taste of Starbucks (and preferred Seattle's Best before S'Bucks bought them out - no char taste). That being said, what I want is rich taste, regardless of roast. I've been served coffee that one could drink all day long and not feel satisfied because it is brewed too weak (and usually with canned preground coffee). I want to taste the bean characteristics when good beans are used and care taken with the roast. As with any other food, excellent raw materials plus talented preparation of it plus proper ambience equals a quality experience whether at home or elsewhere. I like a light roast when beans that are complemented by it are used. And like darker roast when beans beans that are complemented by that are used.

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I live for two to three months each year in Antigua, Guatemala, a region famous throughout the world for the quality of it’s coffee. Just yesterday I was in Tostaduria Antigua, a tiny shop in town run by a gringo coffee nerd who buys only shade-grown highland coffee from small growers who dry their naturally sweet Arabica berries in the sun. He roasts the coffee in his shop and offers a dark, medium, or a light roast. When I first met Tony a couple of years ago, I was a die-hard dark roast drinker. Tony convinced me to try the medium roast and I’ve never looked back. I did try the light roast once, but it just didn’t have the richness of flavor I was looking for. Coincidentally, I was in the shop yesterday and Tony was telling me that very few of his customers order the dark roast once they’ve tried the medium and that he hates it when he has to grind it for someone because the whole shop smells as though something burned for at least half an hour afterwards.

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Ever since Starbucks somehow made themselves THE place to go for coffee, they have convinced the public that their coffee is the best. I think it's over roasted and over priced! I much prefer medium roast, but it's hard to find.

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I, too, like medium roast coffee. Dark roast has a taste of burnt coffee beans which I hate in hot coffee but like in iced coffee w/vanilla and whipped cream. Dunkin" Donuts is the best hot coffee. Wawa is second and I don't know how anyone drinks Starbucks hot coffee!!!!!

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No "dark roast" for me. And no "light or "blonde" roast (gotta laugh at that one) for me either.

"Medium", or as it used to be called "regular" roast for me every time.

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No way. No light roast coffee for me, of any kind. You have had too much burnt Starbucks. Why anyone drinks that is beyond me. Most coffees are best at medium or dark. It depends on the coffee. Just had some Kenya AA at medium. Delicious.Work at a roaster. Know what is good.coffee is me.

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Forgot to say the roast is not as important as the freshness of the coffee. We roast every day and rush it to our customers. The max life of a coffee preserved in a vacuum is 4 weeks. You drink my fresh stuff and you will be blown away.

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My first really good cup of coffee was a dark roast at Starbucks when they first came to Chicago (eons ago).

I have moved toward lighter roasts. Starbucks originals now taste bitter. Since I have easy access to Inteligencia - where they are very conscious of matching the roast to the beans (really good beans) - I routinely opt for a non-dark roasted coffee.

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OMG - yes, light roast, almost impossible to find in San Diego these days, brews up an intensely aromatic cup with the varietal characteristics intact. Been grinding my own whole bean coffee since about 1974, and among the best I've had was light roast in this small coffee producing and roasting town somewhere in south eastern Mexico. As many have commented, depending on the bean and brewing method, as well as personal preference, darkest roasts, oily Italians, sometimes medium, do the coffee justice. But my holy grail is light roast from wherever - many countries grow beans that are spectacular when roasted light and carefully dripped cup by cup @ about 180 degrees. Recently had an exceptional cup at Sightglass in SF. Years ago found exceptional light roasts at Common Grounds in Venice (LA). In my opinion the "blond" roast at Starbucks is pathetic! Oh yeah, I drink my coffee black without sugar! And yes, strong!

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went into my local Von's market couple weeks ago and got their (is it) blonde roast?
not bad but have heard it's stronger caffeine wise-not sure though. I make a weaker coffee - simply because it takes my face off if it's really strong

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Yes I do I prefer light roasted coffee especially when I roast by myself

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Yes I prefer the light roast. I also order "regular coffee" and not espresso for the latte type drinks.

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Yes, I.

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somewhere on here I posted recently buying the dark roast of Yuban just because I was curious to try it and see if hubby liked it. past experiences have been that although it was always a top brand, it was too strong for me..............................but.....................over about the last year my taste buds have mostly been on vacation due to sinus infections that are a constant. my smelling isn't near as keen as it should be and therefore often I really can't taste much. so coffee of any strength I had better not judge right now.
I'm happy when my tasters are normal but wonder why my sinus's are so problematic.

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Considering the nationwide popularity of Intelligentsia's beans (if they ever roast beyond medium, I haven't seen it), it would seem there are plenty fans of lighter roasts. I'm one, myself.

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The dark roast coffee at my local (a big chain) smelled obnoxiously of burning cigar today . 

Yuck.

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My preferred bean is a light roast Sumatran Mandheling, which was first offered by Green Mountain; this was discontinued many years ago, in favor of the darker roasts which have become so prevalent in the industry. The Sumatran produced a full-bodied, 'hot chocolate' mouth, low in acid, with subtle tones, and a pleasant aftertaste.

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well written...I concur...for years have subscribed to Gevalia for their light roast, but would love to find other brands that have flavorful light roasts. Any suggestions?

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I like a light medium roast and can't stand Starbucks. At home I use light/medium (2 on a scale of 1 to 5)roasted Guatemalan beans and I brew it strong. When I am out my preference is Dunkin Donuts. I do like espresso and I also like bitter tastes in general - I just don't like dark roast coffee unless it is espresso.

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Msmyway & Fiona - I'm guessing you don't live in San Francisco, San Diego or some other big or trendy hipsterized city. In SF and SD small batch light roast pour over coffee has been taken to a science/art form at an increasing number of specialty roaster-cafes. I was impressed that the even weigh, rather than measure, the beans and water, and very closely monitor temperature. For me, they make some of the most delicious coffee for drinking without cream or sugar - and they charge $3-4 a cup. Way back I used to like Dunkin Donuts, and still would probably take that over Starbucks - but light roasted pour over is amazing to me. Someone recently told that you can buy very good, single origin green beans over the internet and roast at home, either with a small roaster or in a heavy cast iron skillet. I just go my first pound of "costa rica data estate Tarrazu" through Amazon for $6 or $7 and free shipping - haven't roast yet as I'm still working through my last batch of pre-roasted light roast from our co-op, "Peoples" in Ocean Beach, San Diego - its my go to light roast and is almost half the price of the hipster joints - I'm sorry but $18- $24 a pound is just too much for me.

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A few posts suggested Starbucks Veranda so bought it in grocery...still that strong pungent taste that overrides any subtleties...the Gevalia light roast is so nuanced, but im just afraid they will discontinue it....reason I want to find another truly light roast.
I live in the mountains, rather remote and must send for most items...no Starbucks or specialty coffee houses around here.

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I agree with cowboyjack...the home method sounds like more than I am wanting, not to mention qualified for...I just wish someone on here has tried Gevalia Light and has an idea what other brand might be similar.

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i prefer the Veranda/ Blonde for sure

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I like all of it as long as it is properly brewed. However we seem to always gravitate to Peets Major D to have in the house.Maybe I will live large tomorrow and purchase a bag of light beans too.

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Brandon I could recommend some serious light roast you would definitely love and that's some Allegro Coffee (beans of course hopefully you can grind on your own)

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I much prefer a strong, dark roast, low acid coffee, but until now I didn't realize it was because I have no taste.

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My office has a Starbucks 'machine' that pumps out freshly ground cups of coffee, for FREE!! The price doesn't even make me want to like it. Dark roast always either tastes burned or tastes of campfire, to me.

I am with you!

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I just started drinking coffee. I was a big hot chocolate fan but when we moved to a different state, the milk taste different. so I went to starbucks thinking that maybe it was just me and their hot chocolate tasted the same as I made at home. So I started to drink coffee and I have to say I like light coffee. I use different creamers to give a better taste. I even tried medium roast. NO WAY. I like light coffee.

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Does anyone else but me prefer, or even insist on, light roast coffee?

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