Quick answerA medium-dark roast, often called a "full city" roast, is roasted a little past the first crack, until the beans are rich brown with little or no oil on the surface. It brings out chocolate, caramel and body while preserving some of the coffee's origin flavor. Al-Aqeeq roasts its Yemeni coffee medium-dark.
Roast level shapes flavor as much as origin does. Here is what the common terms mean.
Roast levels at a glance
- Light (cinnamon, city): bright, fruity, higher acidity.
- Medium (city+): balanced sweetness and acidity.
- Medium-dark (full city): chocolate, caramel, fuller body.
- Dark (French, Italian): smoky, bitter-sweet, oily surface.
Why medium-dark for Yemeni coffee?
Yemeni coffee's natural chocolate and spice notes shine at a medium-dark roast, while the dried fruit remains. Going darker would mask its unique origin character.
How to brew a medium-dark roast
Use water just off the boil (about 93°C / 200°F) and a ratio of about 1:15 to 1:16. It works beautifully in a French press, drip machine or moka pot.
Frequently asked questions
Does darker roast mean more caffeine?
No. Caffeine changes very little with roast level; measured by weight, lighter roasts are about the same or slightly higher.
What is first crack?
A popping sound during roasting when moisture escapes the bean. It marks the start of a light roast.
Is medium-dark good for espresso?
Yes, it gives a sweet, chocolatey espresso with good crema.
Taste our medium-dark Yemeni roast: shop now.
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