> In Australia, coffee would normally be consumed as a dark roast
I live in Sydney and I mostly drink espresso shots (no milk), the roast is very noticeable to me due to the type of coffee I drink.
I would say at least half of all cafes that I've tried use a light roast for black coffee, and dark roast for milk-based drinks.
Italian-style cafes and non-specialty big chains, use dark roast for everything. But that's becoming less and less common especially in fancier establishment.
This is based on my experience in the CBD, Lower North Shore and Inner West. YMMV
Ah yeah, I'm in WA and although things have really advanced a lot in the last ten years, there are still plenty of cafes that "you don't really go to for the coffee" and it's more normal to just have one set of beans on offer. A lot of cafes, you just go there for the ham and cheese croissant or smashed avo or the great view. I reckon less than a quarter of the cafes would really be "coffee specialist cafes" where you'd get multiple roasts on offer.
I live in Sydney and I mostly drink espresso shots (no milk), the roast is very noticeable to me due to the type of coffee I drink.
I would say at least half of all cafes that I've tried use a light roast for black coffee, and dark roast for milk-based drinks.
Italian-style cafes and non-specialty big chains, use dark roast for everything. But that's becoming less and less common especially in fancier establishment.
This is based on my experience in the CBD, Lower North Shore and Inner West. YMMV