NL Medium Roast
Medium roast beans deliver a gentle balance between bright acidity and roasted undertones. Thanks to subtle sweetness and versatility, they’re a top choice for both filter and espresso. Amsterdam’s artisanal roasters craft a rich, unique, approachable flavor brimming with harmony.
Medium Roast Beans
Showing 49–64 of 934 results
The lowest prices per 1 kg are displayed
Bonbon Cameroon Cumbo
€ 0,46Bonen van brandsma fairtrade 2.3 – Brandsma Koffie, medium roast
from Brandsma Koffie€ 0,00Beans from brandsma original 1.2 ‒ Brandsma Koffie, medium roast
from Brandsma Koffie€ 0,00Bonen van brandsma original 1.3 – Brandsma Koffie, medium roast
from Brandsma Koffie€ 0,00Bonen van brandsma original classic 1.1 – Brandsma Koffie, medium roast
from Brandsma Koffie€ 0,57Bonengang – Usawa Coffee, Brazil medium roast
from Usawa Coffee€ 0,00Bones Coffee – Frosted Pumpkin Roll
from Uncategorised€ 0,00Bonjour
€ 0,21Boton de Oro – Kolibri Coffee Roasters, Brazil medium roast
€ 0,96Brandstof Bewaarblik Navulling
from Brandstof Koffie€ 0,46Brasil
€ 0,51Brasil
from De Koffiemeester€ 1,52Brasil – LUDIQX, Brazil medium roast
from LUDIQX€ 0,00Brasil Arabica Yellow Bourbon – Geels & Co., Brazil medium roast
from Geels & Co.€ 0,00Brasil Cerrado Fine Cup
from Jeronimo Coffee€ 0,61Brasil Rainforest Superieur – Brasil Coffee, medium roast
from Brasil Koffie€ 0,00
More About Medium Roast
Medium Roast in Amsterdam
Amsterdam has seen a notable shift from darker, traditional blends to more balanced medium roast profiles. Brands such as Douwe Egberts once dominated supermarkets with deeper roasts. Now, specialty roasters like White Label Coffee, Bocca, and Friedhats use subtler roast curves. This preserves fruity notes and enough caramelization for a full spectrum of aromas.
Why Choose This Roast
Medium roast is known for its balanced ratio of bright acidity and sweet, roasted accents. Lighter roasts can taste overly tart for some coffee drinkers, while very dark roasts may turn too bitter or smoky. By stopping the roast shortly after first crack, beans develop caramel notes without losing their natural fruit undertones. Brandmeesters, for example, applies a slowroast principle, enhancing sweetness but maintaining the origin’s character.
Specialty Roasters and Examples
Various micro-roasters in Amsterdam each bring a unique signature. Friedhats leans light-to-medium, keeping floral and fruity qualities from Ethiopian or Kenyan beans. Bocca often opts for a middle-ground profile that suits both filter and espresso. Brandmeesters aims for consistent medium roasts, ideal for semi-automatic machines and milk-based drinks. Stooker Roasting Co. experiments similarly, emphasizing bright cups without harsh acidity. This diversity ensures there’s something for every taste.
Brewing Methods
A medium roast adapts well to both filter and espresso methods. Pour-over setups like the V60 or Chemex highlight a lively acidity and sweet caramel notes. For espresso, baristas suggest adjusting the grind slightly and possibly extending brew time to achieve a balanced extraction. Small tweaks accentuate nutty or chocolate-like tones, which pair nicely with cappuccinos or flat whites.
Final Thoughts
The rise of medium roast in Amsterdam reflects the desire to explore a broad range of flavors. Less extreme roasting gives beans space to exhibit both fresh acidity and rounded caramel nuances. Local specialty roasters embrace this style to celebrate each origin story. Whether it’s a Kenyan filter coffee or a Brazilian espresso, medium roast brings harmony to the cup and invites curious coffee lovers to discover something new.