I like the darker roasts (Italian-style, too...), for all that they're not as caffeinated. They just taste better to me. There's a little Showa-era mom-and-pop (literally...probably grandma and grampa, given their apparent age) food and coffee spot near my place in Sapporo that has a small (but ridiculously good) selection of coffee beans. They grind the beans for each coffee order and make it in a pour-over rig...some of the best coffee I've ever had and I try my best to make it come out like that at home. Sometimes I succeed...

I have a little hand grinder for the beans. It all takes a long time: grinding the beans by hand, the pour-over process itself, etc. That's part of the attraction, actually...a ritual-esque reminder to not be in such a damn hurry all the time.