This is a very dark roast

For the two types I have tried, the dark roast seem to weigh less, be softer and produce less 'dust', but more coffee at the desired coarseness

Also - if fresh (roasted 1-3 weeks...no longer

Cant tell you how well it works on dark roasts

When I grind dark-roast Peet's beans, I have to clean out the ground coffee shoot regularly because the extra surface oils on dark roasts stick together and clog the chute

But one click before C at 6 seconds for Dunkin dark roast.

The machine, not heavy enough nor the rubber feet have enough friction, rattles and spins around while grinding.- With French Roast, rich and oily, the small square channel between the grinder and container gets frequently

While this works, it sure would be nice if the machine worked as it's supposed to.

That's a solid A in my book