Dark Roast Doesn't Have a Flavor Problem, It Has a Bean Problem

It Smells Better Than It Taste — a quiet coffee newsletter where I share what I'm learning about coffee, curiosity, and daily rituals, this channel is an extension of that space: https://www.itsmellsbetterthanittaste.com/ Dark roast coffee has a reputation problem, and in this episode I'm digging into whether it's actually deserved. As a roaster who genuinely loves dark roast, I break down why so much of the hate comes from cheap, low-quality beans rather than the roast level itself, and share the moment roasting an African coffee dark completely changed my palate. Why dark roast coffee earned its reputation as "diner coffee" The roasting experiment that changed how I see dark roast forever Why Brazilian coffee dominates the dark roast stereotype How dark roasted African and Colombian coffees can still be fruity and complex The steak comparison that explains dark roast nuance perfectly Why trusting your own palate matters more than industry rules Do you love dark roast or steer clear of it? Let me know what you think in the comments, and if you've had a dark roast that surprised you, tell me which one. Timestamps 0:00 Dark roast's reputation problem 1:11 Is specialty coffee skewed toward light roast? 3:19 Why Brazilian coffee shaped the dark roast stereotype 5:33 The roasting experiment that changed my palate 8:03 It's the bean, not the roast level 9:44 How to find a dark roast that surprises you