It’s fascinating how much this has to do with personal preferences and cultural fashion. When I lived in Europe I would always make an effort to find the third wave coffeehouses that focused on aeropress and pour over preparations so I could enjoy the light-roasted subtleties and terroir of the different beans. It made coffee more like wine or microbrews. These places usually had a younger more international crowd and were frequently run by Australians or Kiwis.
I find the dark espresso roasts produce a more consistent product but only because a whole range of flavours is missing. But different strokes for different folks.
There isn’t really such a thing as an “espresso roast”. Espresso is a description of the extraction method not the beans.
Traditionally espresso is made with a medium roast not dark roasted beans.
This Christmas I was given a bag of Starbucks “Espresso Roast” beans as a stocking filler. To me they just taste burnt compared to a decent medium. Not something I would buy through choice.
Also not a personal fan of third wave light or green roasts. I find them too acidic for my pallet.
All personal preference but give me a decent medium roast double espresso at right grind size and I’m in heaven.
I find the dark espresso roasts produce a more consistent product but only because a whole range of flavours is missing. But different strokes for different folks.