What is a medium roast and why is it so popular?

Between the extremes of light and dark roasts, there's a balance that has won the hearts of baristas and consumers: the medium roast. It's the point where sweetness, acidity, and body find harmony. But what makes it so special and why is it so popular in specialty coffee?

🔥 What exactly is a medium roast?

Medium roast occurs when the bean reaches temperatures between 205°C and 220°C. It occurs after the first crack (a natural "explosion" of the bean during roasting) and before the second crack begins. At this point, the sugars are caramelized but not burnt, and the bean structure still retains its original notes.

🔍 Profile in cup

A medium roast coffee typically presents a balance between acidity and sweetness. It's not as citrusy or floral as a light roast, nor as chocolatey and bitter as a dark roast. It's perfect for revealing notes like nuts, caramel, red apple, panela, and ripe fruits. It also has a medium body and a pleasant texture.

☕ What methods do you get along with best?

Medium roasting is versatile. It works well in V60, Chemex, French press, and even espresso. Its balance allows for different nuances to be extracted depending on the method. It's ideal for those looking for variety without extremes.

📌 At CaféCo

Medium roasting is our natural zone. We like to find that point where the bean speaks for itself without the heat obscuring its story. Each coffee has a distinct profile, and our job is to highlight it without disguising it.

Medium roast is like a good conversation: clear, warm, and deep.

Discover how we roast each origin at cafeco.com.co .