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Comment by spudlyo | Hacker News Reader

To me, light roasts taste like somebody squeezed half a lemon into my cup of coffee. That bright floral/citrus flavor is something I absolutely do not want in my morning brew. I crave that slightly bitter, heavy body, chocolate/nutty flavor that I associate with dark roasts.

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My thoughts exactly. Now I drink espresso coffee in normal mugs, without coffee or sugar. There's a lot of flavour in coffee that's masked with milk and sugar. Spicy notes, chocolatey notes. Even mildly fruity notes, but the more bitter, the better.

What you two are describing may be the addition of Robusta commonly found in Italian espresso blends and more. It's what gives those blends that bitter kick. If that's what you're after, try seeking out blends with 5-10% Robusta.

I also like coffee mixed with chicory in the New Orleans style for that bitter kick. The New Orleans Cafe du Monde (besides brewing it on site) also sells the mixture in some supermarkets for brewing at home.

I also like cafe du monde.

I just had some pecan praline coffee that was amazing. Bottom shelf of the grocery store. I only got it because nothing else was on sale... It might be my new go-to for a while. Give it a shot if you can find it

Sorry everyone but this thread is starting to sound like this https://youtu.be/4ZK8Z8hulFg

There is as always an XKCD relevant to these types of conversations: https://xkcd.com/915/

There are so many levels of irony with your choice to respond with this meme, in this thread, on this HN post.

Time for s/coffee or/milk or/, right? :)

There's degrees between lightest roast possible and dark roast. Also, bean origin has such a huge impact on taste, you don't need to have floral or citrus flavors even if it is on the lighter side.

I roast some coffee that could be considered to be 'light' from a color/roast temp perspective but has absolutely none of the floral/citrus notes that you talk about. It depends so much on the beans. It ends up chocolatey and vanilla, with a medium body. Very little acidic taste. On the other hand, there's plenty of coffee that is just a punch of acid.

As others have stated, you lose so much bean origin character the further into the roast you get and lose what makes the bean itself special.

I’m so happy to hear someone else say this. I’m almost ashamed of my preference for medium to the darker side of medium roast. I cannot stand the fruity flavor that’s in vogue these days—I get that it’s more complex and has more intricate flavors, but it’s just not the comforting caramel-y roast that I’m accustomed to.

You should also check if your beans are washed or naturally processed - this also has significant effect on the taste. Natural/dry processing is the one that will get you a heavier body and will hide acidic notes.

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