Malt coffee in London
6 speciality roasts from 5 London roasters feature malt notes.
Malt in speciality coffee presents as a warm, rounded sweetness reminiscent of malted barley, digestive biscuits, or the soft, toasty quality of a freshly baked loaf. It sits comfortably in the mouth without sharpness or acidity, often accompanied by subtle cereal or bread-crust undertones. This character typically develops through the Maillard reaction during roasting, where natural sugars and amino acids in the bean combine to produce compounds that mirror those found in malted grains.
Malt in coffee brings a soft, comforting warmth to the cup, evoking fresh bread, cereal grains and a gentle sweetness that lingers on the palate. Coffees carrying this note are most commonly sourced from Papua New Guinea, Colombia and Indonesia, with wet hulled and washed processing both playing a role in shaping that rounded, earthy depth. Across six approved London roasts from five roasters, it's a flavour worth seeking out.
Top rated malt coffee roasts in London
Speciality roasts carrying malt notes, ordered by community rating.
Roasters producing malt coffee
London roasters with the most approved coffees carrying malt notes.
Acorns
Union
Very recognisable roaster with American founders bringing some West Coast style to the UK.
Kiss the Hippo
We’re Kiss the Hippo, the UK‘s most innovative and sustainable specialty coffee company. We roast organic, planet-fri...
Capital
Mission Coffee Works
Flavours that pair with malt
Notes that most commonly appear alongside malt in the same roasts.
Where malt coffee comes from
Origin countries that most often produce malt-forward coffees among London roasts.
How malt coffee is processed
Processing methods associated with malt notes in London roasts.
How malt notes develop
Coffees from Brazil are often associated with malt notes, particularly those processed using the natural or pulped natural method, where extended contact between the bean and fruit pulp encourages the development of soft, cereal-like sweetness. Washed coffees from lower-altitude growing regions in Central America, such as those from Honduras or El Salvador, can also tend towards this quality. Processing choices play a considerable role, and natural or honey-processed lots from a range of origins often amplify malt characteristics compared with fully washed counterparts.
What to look for
On a bag or menu, look for descriptors such as malt, malted milk, cereal, digestive biscuit, or bread crust, which all point broadly to this flavour family. Medium roast levels typically preserve and express malt most clearly, as lighter roasts may push acidity to the foreground and darker roasts can shift the character towards bitterness. Brew methods that produce a fuller body and lower acidity, such as a French press, Aeropress, or espresso, tend to allow malt notes to come through with the most clarity.
Find coffee matched to your taste
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying malt notes.