True, but in my experience, the origin of the bean will affect the roast profile. I know it sounds obivous, but for example, beans from Sumatra expand as they are roasted darker and absorb that "roasty" (read: burnt) taste more, whereas a denser bean, take Ethiopian Yirgacheffe as an example, is still roasted dark like the Sumatra, but will not give off as much of a burnt taste when brewed.
So while I agree with CBS on liking lighter roasts (esp with something like a Yemen or Sidamo that is naturally processed and gets some kick-ass berry flavors), certain coffees can still be good as a dark roast.
Being that I can't pick and chose with Starbucks coffees, I go to local roasters and "taste the rainbow", in the parlence of our times.