SHOP MEDIUM ROASTS

Medium roast coffees strike a balance between the bright, acidic flavors of light roasts and the deep, rich flavors of dark roasts. They are among the most popular types of coffee, offering a well-rounded flavor profile that appeals to a wide variety of coffee drinkers. Here's a detailed breakdown of medium roast coffees

ROAST PROCESS

1. Roasting Process

  • Temperature and Time: Medium roast coffee beans are roasted at temperatures between 400°F and 430°F (204°C to 221°C), longer than light roasts but shorter than dark roasts. The roasting process usually ends shortly after the "first crack," a stage in the roasting process when the beans expand and crack open. Medium roasts typically stop just after the first crack or sometimes slightly before the second crack (which occurs at higher temperatures).
  • Roast Stages: This roast level is often called "Full City" or simply "Medium." Beans at this stage have undergone enough roasting to lose much of their grassy, raw flavor but haven't reached the intense caramelization or burnt characteristics of darker roasts.

2. Flavor Profile

  • Balanced and Well-Rounded: Medium roasts are prized for their balanced flavors, offering a combination of the coffee's natural flavors and the flavors developed during roasting. They typically feature a harmonious mix of mild acidity, sweetness, and roasted flavors.
  • Moderate Acidity: Medium roasts maintain some of the pleasant acidity found in light roasts, but it's usually more subdued, making the coffee less tangy or sharp. The acidity in medium roasts can be described as smooth or rounded, often with hints of fruit or citrus.
  • Caramelized Sweetness: The roasting process develops sugars in the coffee beans, which adds a sweetness that’s more pronounced than in lighter roasts. This sweetness can be described as chocolatey, nutty, or caramel-like, depending on the beans' origin and processing method.
  • Richness and Depth: Medium roasts begin to develop deeper, toasty flavors that are absent in light roasts. These flavors can include hints of toffee, brown sugar, or baked goods.
  • Less Bitterness: While darker roasts can taste bitter due to the extensive caramelization and Maillard reaction (a process where amino acids and sugars interact under heat), medium roasts strike a balance, avoiding too much bitterness while still retaining a roasted, slightly savory quality.