I have found medium roast is hard to find, and light roast is even harder. The roast is not what really makes a good cup of coffee. The most important thing is knowledge of what you are making. As far as coffee goes there are two categories, Arabica and gourmet. Arabica is the shit you find at the supermarket. If you are buying name brand like 8 o'clock, maxwell house, ect, odds are this prison coffee is sourced from some shithole in Africa. Its probably been left out in the rain and had mold on it before it was roasted. There are some Arabica that are blended with better seeds like Kona. These will be better. Now, if you really want a good cup of coffee gourmet is way to go. These days quality seeds (coffee is not a bean (((they))) just call it a bean) can run $75 a pound, for 100% Kona or Jamaican Blue Mountain coffee. You can tell the difference from shit coffee before you even taste it. Another key part is gringing the seeds yourself. The going produces essential oils which disappear quickly. Pre-ground coffee is a big no-no. Also, the finer the grind, the more surface area of the seed is exposed, releasing more flavor. I understand there is a big difference between cold and hot brew as well, but I have not tried experiments. I guess the hot brew releases burnt notes that are bitter, that a cold brew doesn't. The rub is, a cold brew takes 8 to 12 hours, which is why I haven't fucked with it.