> "single-origin coffee is a big deal in gourmet coffee circles right now, ensuring that you're tasting one type of bean and not a homogenized blend of whatever was available from disparate regions."
Single beans can give you amazing accordion solos, but that's not so helpful when you prefer listening to symphonies. This is the big lie behind the single origin hoopla.
> "the trend is toward lighter and lighter roasts, allowing the coffee beans to speak for themselves and not be covered up by a lot of burnt flavors"
Light roasts often run under-developed, bringing grassy flavors into your coffee that have no business there. As such, roasting only light roasts is just as limiting and problematic as only doing dark roasts. Different roast levels are really needed to maximally bring out the most of what each coffee offers.
I'll remember this the next time I want to go to a coffee shop to drink beer (yeah, right). Just like the next time I want to go to a tavern and get a manicure.
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