Medium roasted coffee beans are bit darker than light roasts and they have a bit more “body” (fullness in flavor) to them. You can taste the difference immediately between a lighter roast and a medium roast, and similarly against a darker roast. Medium roasts are not as “grainy” as lighter roasts, as more lipids have been secreted onto the beans’ surface allowing a more balanced flavor, aroma, and acidity. The caffeine content is less than in blonde roasts, but much higher than in dark roasts.
During the roasting process, medium roasts reach internal temperatures between 210°C (410°F) and 220°C (428°F) — between the end of the first crack and just before the beginning of the second crack – which occurs at approximately 220°C (428°F).
Summary of Differences
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As coffee roasts get darker, they lose the origin flavors of the beans and take on more flavor from the roasting process.
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The body of the coffee gets heavier, until the second crack, where the body again thins.
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Lighter roasts have more acidity than darker roasts.
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Light roasted beans are dry, while darker roasts develop oil on the bean surface.
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The caffeine level decreases as the roast gets darker.