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 65–80 of 877 results
The lowest prices per 1 kg are displayed
Brasil Yellow Bourbon
from Coffee Time€ 0,42Brasil Yellow Bourbon
from Branderij Joost€ 0,48Brasil Yellow Catuai Bio
from Fleur de Café€ 0,74Brazil
from The Coffee Lodge€ 0,53Brazil
from Amstel Koffie€ 0,55Brazil
€ 0,72Brazil
from Veluwse Koffie€ 0,53Brazil
from Little Roastery€ 0,63Brazil
from Slow Roast Coffee€ 0,48Brazil – Cascavel Vermelha
€ 0,66Brazil Bafafa
€ 4,66Brazil Cerrado
from Cafecito€ 0,91Brazil Cerrado Fine Cup – D’Olde Zwarver Koffie, Brazilië medium roast
Brazil Cerrado Mineiro
€ 0,49Brazil Cerrado Santos – DUIF Coffee, Brazilië medium roast
from DUIF CoffeeBrazil Cerrado Yellow Bourbon Fazenda Pantano
from Maalwerk Koffie€ 0,61
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.