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 113–128 of 947 results
The lowest prices per 1 kg are displayed
Brazil Capricornio Ellen Fontana Single womans lot – De Bonenloods, medium ro…
from De Bonenloods€ 0,53Brazilië Copricornio – Growing Green Coffee, medium roast
from Growing Green CoffeeBrazilië De Steenbok
from Betuws Bakkie€ 0,59Brazilië Fazenda Pedra Preta Agroforestry Farm
from Branderij Luijendijk€ 0,53Brazilië Minas Gerais – De Wisent Koffiebranderij, medium roast
€ 0,49Brazilië Paraná
from Coffee Class€ 0,55Brazilië Samba Reserve – Badeta Koffiebranders, medium roast
Brazilië Santos
from Westfriese Koffie€ 0,46Brazilië São Rafael yellow bourbon – Hoofdkwartier Koffiebranderij, medium roast
Brazilië Sul De Minas
from Branderij Duursma€ 0,65Brazilië Yellow Bourbon
from Koffie van Hoorn€ 0,54Brazilië Yellow Bourbon
from Hoeksche Branders€ 0,51Brazilië Yellow Bourbon
from Lorando & Morini€ 0,49Brillante
from Koffie Lovers€ 0,41Brons Malabar Melange – Het Maalhuis, medium roast
from Het Maalhuis€ 0,59Bronze
from Redbeans€ 0,47
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.