Medium-Dark Roast

Medium-Dark Roast is known for bittersweet, chocolate, spice, full body flavor notes. It has a ## understanding medium-dark roast medium-dark roast reaches 225-230°c (437-446°f), at or near the beginning of second crack. oils begin to appear on the bean surface. ## characteristics - **color**: rich dark brown - **surface**: some oil visible - **density**: lower than medium roast - **caffeine**: slightly lower than medium ## flavor profile at this level, roast character begins to dominate over origin. expect bittersweet chocolate, caramel, toasted nuts, and a heavier, syrupy body. acidity is significantly reduced. a pleasant bittersweet finish replaces the bright snap of lighter roasts. ## best for - **espresso** - the bittersweet balance and heavy body make excellent shots - **milk drinks** - flavor punches through milk in lattes and cappuccinos - **moka pot** - the intensity matches the concentrated brewing method body and medium caffeine content.

Medium-Dark Roast performs best with espresso, french press, moka pot. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

Medium-Dark Roast has moderate caffeine content, typical of most Arabica varieties and suitable for all-day drinking. Actual caffeine in your cup depends on brewing method, dose, and water temperature more than the bean variety itself.