Not knowing the coffee culture of your particular locale, I’ll just offer some generic suggestions:
* Try out a few local coffee shops - and I mean local artisan coffee shops, that sell hipster shit like pour-overs and espresso con pano. They tend to actually care about what they sell, rather than some other coffee shops that just sell diner-style coffee and pastries for people to grab on the way to work.
* Get to know the baristas/roaster(s)/owner(s), and try out their different coffee options. I know of several local places that offer (at least) dark and light roast drip coffee options, sometimes with several different pour-over options (my current favorite probably offers about a dozen different bean options, give or take).
* See if they sell beans or can point you in the direction of where they buy beans.
As far as I know, oily beans are what you want for a good, full-city (very dark) roast. The article you linked is definitely an opinion piece - I’ve never met a roaster who didn’t think a dark roast, or at least a very dark roast, should be roasted to “first crack”, though most are opposed to “second crack” (what Starbucks does, and it’s essentially burning the beans).
* Try out a few local coffee shops - and I mean local artisan coffee shops, that sell hipster shit like pour-overs and espresso con pano. They tend to actually care about what they sell, rather than some other coffee shops that just sell diner-style coffee and pastries for people to grab on the way to work.
* Get to know the baristas/roaster(s)/owner(s), and try out their different coffee options. I know of several local places that offer (at least) dark and light roast drip coffee options, sometimes with several different pour-over options (my current favorite probably offers about a dozen different bean options, give or take).
* See if they sell beans or can point you in the direction of where they buy beans.
As far as I know, oily beans are what you want for a good, full-city (very dark) roast. The article you linked is definitely an opinion piece - I’ve never met a roaster who didn’t think a dark roast, or at least a very dark roast, should be roasted to “first crack”, though most are opposed to “second crack” (what Starbucks does, and it’s essentially burning the beans).