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
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Veluwse Koffie
from The Coffee Lodge€ 0,48Veluwse Koffie
from Uncategorised€ 0,48Veluwse Koffie
from Veluwse Koffie€ 0,48Verla
€ 0,40Verrassing
from FREKKO€ 2,27Vienna Blend
from Slow Roast Coffee€ 0,48Vietnam Dak Lak
from Coffee Class€ 0,47Vietnam Dalat Lam Dong
from Uncategorised€ 0,47Vietnam Dalat Lam Dong
from Coffee Goddess€ 0,47Vikings Do It Better
€ 0,92Vreugd
€ 0,93Vurige krijger
from Pure Africa Coffee€ 0,43W24
€ 0,59Waaghals
from Pure Africa Coffee€ 4,28Warm Bakkie
from From Bean to Brew€ 0,49Waye of Life Blend
from KOVI Koffiebranders
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.