Toasted Almond coffee in London
2 speciality roasts from 2 London roasters feature toasted almond notes.
Toasted almond in the cup presents as a warm, dry nuttiness with a gentle richness that sits somewhere between roasted grain and sweet nut skin. It carries a mild bitterness similar to the thin papery layer of a freshly toasted almond, often balanced by a soft, rounded sweetness. This character is typically produced by Maillard browning reactions during roasting, where amino acids and natural sugars in the bean transform into the aromatic compounds associated with dry-roasted nuts.
Toasted almond brings a warm, nutty sweetness to the cup, with a subtle roasted character that develops beautifully alongside darker chocolate notes. This flavour profile emerges most commonly in coffees from Brazil and Kenya, crafted using either natural or washed processing methods. In London, Kiss the Hippo and Spring Valley are the two roasters currently offering coffees with this distinctive toasted almond character.
Top rated toasted almond coffee roasts in London
Speciality roasts carrying toasted almond notes, ordered by community rating.
Roasters producing toasted almond coffee
London roasters with the most approved coffees carrying toasted almond notes.
Flavours that pair with toasted almond
Notes that most commonly appear alongside toasted almond in the same roasts.
How toasted almond notes develop
Coffees from Brazil are often associated with toasted almond notes, particularly those grown at lower altitudes where a naturally lower acidity allows nutty, roasted qualities to come forward. Central American origins such as Honduras and Guatemala can also exhibit this character, often when processed using the washed method and roasted to a medium level. Natural and pulped natural processing methods tend to concentrate the sugars and lipids in the bean that contribute to this warmer, nut-forward flavour profile.
What to look for
On a bag or cafe menu, look for tasting notes that include almond, hazelnut, marzipan, or roasted nut alongside descriptors like caramel or brown sugar, as these often appear together in the same cup. Medium roast profiles typically show toasted almond most clearly, as light roasts may lack the necessary development and darker roasts can push the note towards bitterness. Brew methods that produce a clean, rounded cup with good body, such as cafetiere, Aeropress, or espresso, generally allow this note to express itself with more depth than very high-clarity methods like Chemex.
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