Medium Roast Low-Acid Coffee

Every bag is available whole bean, drip grind, or coarse grind. Espresso Blend also comes in an espresso grind.

We roast daily, so your coffee ships close to its roast date. Keep it in an airtight container in a cool, dark, dry place, not the refrigerator.

For drip coffee, we recommend a 1:17 coffee-to-water ratio by weight.

No scale? Here is the easy version: about 2¾ tablespoons of ground coffee per 8 oz cup, 1 cup of ground coffee per 48 oz of water, or 1¼ cups per 60 oz. Use a medium grind for standard drip machines. Want it milder or stronger? Just use a little less or a little more to taste.

Using a French press? Go slightly stronger with a 1:15 ratio and a coarse grind.

Cold brew. Cold water extracts fewer acids from the grounds, and starting with low-acid beans compounds the benefit. If you prefer hot coffee, a coarser grind and shorter brew time also reduce acid extraction.

Absolutely, and it's the lowest-acid coffee experience we can recommend. Any of our roasts work; Bold and French make an especially rich cold brew.

Yes. Our Espresso Blend is built for it, delivering the intensity espresso demands with the same low-acid benefit as the rest of our lineup.

The acids we remove are the ones responsible for bitterness and stomach burn, not the ones that carry flavor. What's left is a smooth, rich cup with all the aroma and body you'd expect.

Coffee doesn't expire the way perishable food does, but it's best enjoyed fresh. Your beans are roasted by our Pacific Northwest artisan roasters and shipped out shortly after roasting, so you're getting coffee close to its actual roast date rather than something that sat in a warehouse for months. For peak flavor, enjoy it within 2-4 weeks. Beyond 2-4 weeks, you will still have excellent coffee but may have less flavor than expected. This applies to all coffee.

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Stuck in the Middle is now Medium Roast, the balanced, crowd-pleasing cup that's been a customer favorite since the beginning.