medium roast

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 1.5% — this entity appeared in 11 of 723 analyzed posts/comments in the seven days ending that day (13 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-05 23:05 UTCComment

   Up until lately I was drinking lattes and would make at home too with my nespresso machine and creamer and now I just recently started drinking black iced coffee and I like this Starbucks ice coffee just on its own over ice. Now I figured if it’s just coffee I want to try making it myself bc this is about to add up faster than nespresso pods. So I got a coffee pot. I’ve never used a coffee pot and I don’t really know ratios and brewing I figured I’d just brew the coffee and put it in the fridge. So I did about 7 cups of water and 7ish tbsp of don Francisco butterscotch toffee medium roast grounds and it’s bitter af. How can I mimic this one? What do I need to know about ratios ?

2. 2026-08-05 16:54 UTCComment

   Im gonna reply to you because I dont feel like you are a bot. Hoping that you really are not. Yes. Resting the beans after roasting makes a huge difference. CO2 is your enemy here and it can inhibit the extraction of the other flavour and aromatic compounds that needs to go into your cup during brewing. This proof is seen well in espresso extraction. There is no "universal" standard on how long you need to rest the coffees but in general, a light roast needs a longer resting period (4-5 weeks) before it reaches what we call "peakness". In which sure there are still few CO2 gasses coming out of the coffee during the bloom phase but it is not enough to prevent extraction of the good stuff you need to get like sweetness, florality, those berry notes, etc. On the other hand, medium roast needs like 2-4 weeks. While dark roast needs 1-2 weeks of resting times. There are tons of articles about this online too already made by industry experts and as well as some readily available academic research.

3. 2026-08-04 19:29 UTCComment

   You are definitely not doomed to flat decaf. A lot depends on the bean and how it was decaffeinated. I would look for Swiss Water or sugarcane process decaf, preferably from a roaster that lists the origin and roast date. Those methods tend to preserve more of the coffee’s acidity and character. A lighter or medium roast may also give you more of that sharpness than the darker decafs commonly sold. Since you are using cold brew, part of the issue may be the brewing method. Cold brew naturally smooths out acidity, which could make decaf taste even flatter. For the afternoon, try brewing the decaf as a pour over, AeroPress, or regular hot coffee instead. You may get much more brightness and bite from the exact same beans. I would start with a medium roast, washed process, Swiss Water or sugarcane decaf and brew it hot. There are some genuinely good decafs now, but you may need to try a few before finding one that tastes like actual coffee rather than a substitute.

4. 2026-08-04 03:04 UTCComment

   I might just be getting into pure coffee snob territory, but I find most trader Joe's coffee unbearably dark. Their recent Columbia (I think?) was listed as light or medium roast, and it was one of the darkest roasted coffee I've ever had. I returned it because I just couldn't get it to taste like a medium roast Columbia.

5. 2026-08-04 01:07 UTCComment

   sorry for slow reply, i dont name roasters here, feels like advertising. but i tell you what to look for on the bag and you find it easy. roast date printed, not best by. if they hide the roast date, skip. buy 12oz not 5 pound, you drink it fresh. for brazil look for pulped natural or washed from cerrado or sul de minas, thats your chocolate nut cup, very forgiving. for central, honduras or guatemala washed is the friendly one, little more brightness but not sour. any roaster with a real website that ships direct will have one of these. medium roast, dont go dark for your first, you lose the bean under the roast