Why is dark roast the prominent retail coffee?

Why is dark roast the prominent retail coffee?

Why is dark roast the prominent retail coffee?

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Why is dark roast the prominent retail coffee?

Why is dark roast the prominent retail coffee?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Why is dark roast the prominent retail coffee?

I'm a light roast guy, and it frustrates me any time I'm away from home and need a cup of coffee….it's always dark roast–if you're lucky, maybe a medium roast–even at small indie cafes. I'd be curious to learn why dark is the predominant roast in the US. Admittedly, I don't have very extensive knowledge of coffee culture abroad.

I feel like many people would like light roast better. I find it has more complex flavors that haven't been burnt away. My hypothesis is that part of reason people load up their coffee with cream and sugar and fake flavor is because they have a dark roast that just tastes bitter and burnt.

Any info out there as to why we have the current retail coffee paradigm?

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