Medium-Dark Roast

Roast-forward with bittersweet chocolate, dark caramel, and toasted nut flavors. Acidity is subdued. Fuller body with a slightly bittersweet finish. Some origin character visible in high-quality lots.

Espresso, Moka pot, French press, drip brew. The developing oils make this level excellent for espresso crema. Works well with milk-based drinks.

Medium-dark roasts reach the onset of second crack, approximately 220-230°C. Surface oils begin to appear as the bean structure breaks down and lipids migrate outward. This is the classic 'Full City' roast in American roasting terminology. The cup profile shifts from origin-dominant to roast-dominant, with bittersweet chocolate, dark caramel, and smoky undertones emerging. This roast level is prized for espresso blending, where the developed body and oil content produce excellent crema and pair well with milk.