A great comment was posted to my initial review of Prado cafe that really got me thinking. So I decided to share it in a new post. This is what was said by Mooshmouse:

Is the current popularity of darker roasts causing us to lose our appreciation for lighter-roasted coffees?

Here’s my answer:

“I guess I’d liken my response to coffee to how I drink wine. Big, full-bodied, beat-you-over-the-head Cabernet Sauvignon isn’t what I want to drink all the time; neither do I want a super-dark roast every time I have a cup of coffee. Different coffee roasts (light, medium, dark) exist for a reason, and I find a definite taste difference between a lighter-roasted coffee and one that is simply insipid and bland. Mind you, this is coming from a complete coffee neophyte and reflects my own personal preferences.”

What’s your opinion?

I really agree with you here. I am partial to a medium-dark roast myself. I like the punch. But some days all I really want is something mellow. And I know where to go for each. But I think most cafes in Vancouver are leaning towards the medium and dark roasts, sometimes just exclusively. From a review point of view, if I have never tried a cafe and I get a coffee that is somewhat milder, it is harder for me to compare and review. I need to distinguish in my palate what represents the true body of the coffee and not get distracted by the roast variances. For example, I don’t want to jump into calling a coffee weak or watery unless it truly is so.

I think we should appreciate the wide range of roasts available. I would like to see more difference in this area coming from Vancouver cafes. Don’t get me wrong, I really like bold coffee, but I think I would appreciate a choice in bean for when my espresso is being made. Some cafes do this. Not all. I think that talent can be expressed in the bean variety and how to make espresso-based beverages that highlight each bean. If we have Vancouver cafe owners or talented baristas out there reading this, I would love to get some opinions on this.