For nearly all of the last century, most coffee served was some form of a medium roast. But during the dark roast revolution of the 90s and 2000s, they took a back seat to the Seattle-driven flavor profile that swept the world. Now, medium roasts have experienced a significant comeback because of precise roasting techniques that can create more distinct and diverse flavor profiles. Medium roasts tend to be more developed and less acidic than a light roast, but they are also sweeter and less earthy than a dark roast.