Medium-Dark Roast (Transitional)

Because a medium-dark roast has been roasted longer than a light roast, its cellular structure is more porous and prone to over-extraction. You should brew it with water just off the boil, around 195 to 200 degrees Fahrenheit, rather than the standard 205 degrees used for lighter roasts.

Contrary to popular belief, a medium-dark roast actually contains slightly less caffeine by volume than a light roast, as prolonged heat exposure burns off trace amounts of caffeine. However, because dark roasted beans expand and weigh less, measuring by scoop rather than weight can yield slightly more caffeine in the cup.

A transitional roast refers to a coffee that bridges the gap between the bright acidity of a light roast and the heavy bitterness of a dark roast. This profile brings forward sweet, caramelized sugar notes while muting the sharp acidity, making it an ideal introductory coffee for people moving toward darker roasts.

A medium-dark roast is incredibly versatile and shines heavily in espresso machines, where high pressure can easily extract its rich, syrupy body. However, the smooth, caramel-forward profile also makes it an excellent, crowd-pleasing choice for a standard drip coffee maker or French Press.