Medium roast coffee

Our medium roasts are designed to be the "sweet spot" of coffee. You can expect a smooth, well-rounded body with dominant notes of caramel, milk chocolate, and balanced fruit notes. Unlike darker roasts, we ensure the coffee remains sweet rather than bitter, and unlike lighter roasts, the acidity is gentle and balanced rather than sharp/bright.

It depends on how you define "strong." In terms of caffeine, medium roast sits right in the middle; caffeine levels actually stay relatively stable throughout the roasting process. In terms of flavor and roast intensity, it offers a rich, "coffee-forward" taste that holds up beautifully against milk without being overwhelmed by smoky or charred notes.

Medium roasts are incredibly versatile and "forgiving," making them perfect for almost any brew method. They shine particularly well in a Cafetière (French Press) or AeroPress for a full-bodied cup, but they are also highly recommended for Espresso drinkers who want a balanced shot that has a low to medium acidity while retaining some fruit character. Take a look at our easy to follow espresso brewing guide to get the best out of these coffees.

Using our Loring smart roasters, we focus on a process called "sugar browning" or the Maillard reaction. We apply heat precisely to ensure the inside of the bean is fully cooked (developed) without burning the outside. This eliminates any "grassy" raw flavors while avoiding the oily, bitter surface found on over-roasted beans.