Collection: Medium Roast Coffee

Past first crack, stopped well before second. That is the whole definition. Sugars have caramelised enough to give sweetness and body, but the roast has not started contributing its own smoke and bitterness. Origin character is still visible, just softened around the edges. This is the range most people mean when they say they want coffee that tastes like coffee.

The practical advantage is tolerance. A medium roast extracts across a wider band than a light one, which means it will still make a decent cup on a machine you have not dialled in, on a grinder that drifts, at whatever temperature your kettle actually reaches. Rest these seven to ten days from the roast date. If you are buying one bag to serve black in the morning and through milk in the afternoon, this is the range that does both without a compromise you can taste in either.

Undecided between roast levels? Find your coffee asks a few questions and narrows it.