Medium
Medium roast strikes the perfect balance between acidity and body — the most universally loved roast level.
What is Medium Roast?
Medium roast sits between the end of the First Crack and the start of the Second Crack. Beans are medium brown with a slight sheen but no significant surface oil. In the US it is often called "City Roast" or "American Roast," and it is the most common roast level in supermarkets and coffee chains.
Roasting Characteristics
- Temperature range: 210°C – 225°C
- First Crack: complete
- Second Crack: not yet started
- Bean surface: slight sheen, minimal oil
What Happens in the Roaster?
By medium roast, both the Maillard reaction and caramelization are well under way. Sugars and amino acids combine into nutty, toasty and chocolatey compounds, while sucrose gradually caramelizes into caramel- and honey-like sweetness. Chlorogenic and other organic acids keep breaking down, so acidity is much softer than in a light roast. At this point origin flavors and roast flavors are roughly in balance, which is why medium is often called the most "balanced" roast level.
Flavor Profile
- Balanced acidity: not overly bright, not flat
- Sweetness: caramel and honey-like sweetness
- Chocolate and nuts: flavors from Maillard reaction development
- Medium body: full but not heavy
Best-Suited Coffees
- Brazil: nuts, milk chocolate and a round, low-acid cup
- Colombia: caramel sweetness with gentle red fruit
- Guatemala: cocoa and spice with solid structure
Brewing Tips
Medium is the most versatile roast level and works with almost any method:
- Pour-over: 90–93°C water, 1:15 ratio
- Drip machine: a dependable everyday choice
- French press: highlights chocolate and body
- Espresso: great for single-origin shots and holds up well with milk
Medium roasts typically peak about 5–10 days after roasting; once opened, aim to finish the bag within a month.