Roasted Hazelnut coffee in London
4 speciality roasts from 4 London roasters feature roasted hazelnut notes.
Roasted hazelnut in the cup presents as a warm, dry nuttiness with a gentle toasty edge, distinct from the creamier character of raw or blanched hazelnut. It sits comfortably in the mid-palate and often carries a subtle bitterness that adds depth without harshness. This note typically develops through the Maillard reaction during roasting, as amino acids and reducing sugars interact under heat, and it is often more pronounced in medium to medium-dark roasts where cellular structure begins to break down.
Roasted hazelnut in coffee brings a warm, toasty richness to the cup, with a gentle nuttiness that feels grounding and familiar rather than sharp or bitter. Coffees carrying this note in London tend to hail from Guatemala, Mexico, and Myanmar, processed through either washed or natural methods, each coaxing slightly different depths from that same earthy warmth. Four roasters across the city, including Dark Arts Coffee, Moresso, and Capital, are currently crafting coffees where this comforting note shines.
Top rated roasted hazelnut coffee roasts in London
Speciality roasts carrying roasted hazelnut notes, ordered by community rating.
Roasters producing roasted hazelnut coffee
London roasters with the most approved coffees carrying roasted hazelnut notes.
Flavours that pair with roasted hazelnut
Notes that most commonly appear alongside roasted hazelnut in the same roasts.
Where roasted hazelnut coffee comes from
Origin countries that most often produce roasted hazelnut-forward coffees among London roasts.
How roasted hazelnut coffee is processed
Processing methods associated with roasted hazelnut notes in London roasts.
How roasted hazelnut notes develop
Coffees from Brazil are among those most often associated with roasted hazelnut, particularly washed or natural processed beans from lower-altitude growing regions where the crop develops a naturally nutty, low-acid profile. Wet-hulled coffees from Sumatra and other parts of Indonesia can also exhibit this quality, often alongside earthy or chocolatey undertones. Natural processing across various origins can intensify nutty characteristics by allowing the bean to absorb compounds from the drying fruit, though roast level remains a significant factor in how clearly this note expresses itself.
What to look for
On a bag or café menu, look for tasting notes that include terms such as hazelnut, toasted nut, almond, or praline, which typically signal a similar flavour family. Medium to medium-dark roast levels are most likely to carry this quality, so checking the roaster's indicated roast profile is a useful starting point. Brew methods that use metal filters or apply consistent, even heat, such as a French press or a Moka pot, tend to preserve the oils that carry these nutty characteristics, though a well-extracted espresso will often bring them forward clearly too.
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 roasted hazelnut notes.