Medium Dark
Medium dark roast delivers rich caramel and deep chocolate, ideal for those who prefer full body without excessive bitterness.
What is Medium Dark Roast?
Medium dark roast occurs during the early to middle stages of the Second Crack. The bean surface starts to show noticeable oil and the color deepens to dark brown. In American roast terminology it roughly corresponds to "Full City" through "Full City+," and it is the roast level of many traditional Italian espresso blends.
Roasting Characteristics
- Temperature range: 225°C – 235°C
- First Crack: complete
- Second Crack: beginning to mid-stage, with fine, rapid snapping
- Bean surface: oil spots or an even sheen begin to appear
What Happens in the Roaster?
Once Second Crack starts, the bean's cell structure begins to fracture and oils migrate to the surface. Most organic acids have broken down by now and origin florals and fruit largely recede, replaced by roast-driven flavors: dark chocolate, caramel, toasted nuts and even a hint of smoke. Chlorogenic acids break down at high temperature into compounds such as quinic acid, one source of the bittersweet character of medium dark roasts. The darker the roast, the more pronounced the bitterness — so the art of medium dark is finding the point between richness and burnt bitterness.
Flavor Profile
- Deep chocolate: bittersweet dark chocolate character
- Rich caramel sweetness: thick, lingering sweetness
- Low acidity: barely any discernible acid
- Full body: rich, weighty mouthfeel
Best-Suited Coffees
- Brazil and Sumatra: naturally low in acidity and heavy-bodied, becoming even richer at darker roasts
- Guatemala and Colombia: retain some sweetness and structure at this level
Brewing Tips
- Espresso and milk drinks: the classic use — chocolate notes really stand out with milk
- Moka pot: intense and heavy
- French press: amplifies body and oils
- Cold drip and cold brew: low-temperature extraction reduces bitterness and keeps the sweetness
For pour-over, drop the water to 86–90°C and grind a little coarser to avoid extracting too much bitterness.
Storage Note
Medium dark beans have a more porous structure and surface oils, so they stale faster than light roasts. Start drinking them about 3–5 days after roasting, finish within three weeks, and store sealed away from light.