In reply to CurlyStevo:
The shine is the oils coming out of the bean - that means over roasted (see Costas beans!).
Different beans require different roast profiles to bring out the flavour - a very light roast (just after '1st crack' will give you the most depth of flavour and bring out the most from the bean. Keep roasting and you tend to lose the 'high notes'. Keep roasting more, and you approach second crack. Beyond that, you are making charcoal.
Personally, I never roast to 2nd crack, as you tend to then taste the roast, rather than the bean.
Finally, bitterness in coffee is normally due to a poor roast/poor storage. Good coffee, well roasted, will NEVER be bitter.