Collection: Medium Roast Coffee

The difference between light, medium, or dark roasted coffees goes deeper than their appearance in color and touches on their depth of roast (development) and intended taste notes.

We define coffee not only by the color but how far along in the roasting development process we take a coffee. We also "cup" or sample our coffees to ensure they hit on certain flavor profiles to hit on that a perceived roast color flavor. All-in-all, color is an excellent initial determining factor for what a coffee might taste like and give consumer hints on what to expect in their brewed cup.

Medium-roasted coffee is defined not only by the color but also by how "developed" the coffee is. Coffee goes through several stages during the roasting process, from drying, Maillard, caramelization, and carbonization. Medium roast coffees push beyond first crack (when the coffee begins to pop due to built-up pressure) and deeper into the caramelization stage than lighter roasted coffees.

You can expect medium-roasted coffees to be rich with clear caramelization, which brings out the coffee's sweet, brown sugar, nutty, and chocolatey notes. Coffees that are naturally fruit forward and roasted medium have a deeper or cooked fruit flavor, while lighter roasted coffees will have more bright and acidic fruit notes.

The caffeine difference between medium, light, and dark roast is relatively insignificant though many think the more robust and bolder taste of dark roasted coffees has more caffeine. Caffeine content has more to do with the brew method, such as an espresso having higher caffeine content per ounce than a brewed cup of coffee.

There is also confusion due to coffee density being different for light, medium, or dark roasted coffees. The darker the coffee is, the longer it is roasted, and the less each bean weighs. If you were to weigh out coffee by volume (by using a tablespoon), your result would equate to a more robust cup of coffee with a light roast due to its higher density than if you measured by weight using a scale.

Medium-roasted coffees are rich with clear caramelization, which brings out the coffee's sweet, brown sugar, nutty, and chocolatey notes.

Coffee goes through several stages during the roasting process, from drying, Maillard, caramelization, and carbonization. As coffee roasts further into the caramelization and carbonization stages, the more bold, nutty, and chocolatey notes one can expect.

Medium-roasted coffees are incredibly versatile and work well across all brewing methods. Medium roast coffees carry a bit bolder than their lighter roasted counterparts, making them a better candidate for milk-based espresso drinks like lattes and cappuccinos. Medium-roasted coffee develops more caramelization, bringing out the rich, chocolatey, nutty taste notes that many look for in a good cup of brewed coffee. We enjoy brewing medium roasts as either a pour over or espresso-based drink. For those who want a less bright coffee or if you are someone who enjoys milk and sugar in your coffee, medium or dark-roasted coffees may be your best bet.