
by Nigel Ong
Medium roasts are what’s considered as ‘safe’ coffee. They usually have that stronger, more coffee-like flavors that most coffee drinkers come to appreciate, with flavor notes playing second fiddle.
As a result, many coffee drinkers drink them as a daily go-to. It is strong enough to perk you up in the morning and beat the afternoon slump but still soft enough not to deliver a knockout blow on the palate.
Will the Green Mountain Nantucket Blend deliver the same experience? I picked up a bag to find out. I will brew the coffee three ways before sampling and comparing it with other light roasts in my collection.
About Green Mountain Nantucket Blend
Green Mountain Coffee Roasters, founded in 1981 in Vermont, has grown from a small café to a major player in the coffee industry. It is particularly known for pioneering single-serve coffee with K-cups by acquiring Keurig in 2006.
The brand is also popular for its wide variety of roasts and commitment to sustainability, using mostly fair trade and organic beans.
Green Mountain’s range includes light to dark roasts, flavored coffees, and seasonal selections, catering to diverse tastes. Their offerings, like Breakfast Blend and Dark Magic, have become household favorites in North America.
The Nantucket Blend is a blend of four coffees of probably different origins and roast levels, balancing each other out into a medium roast.
Research indicated that it contains African beans that are naturally processed, which should give the coffee a fruity, sweet touch.
It is also one of the more popular medium roasts in Green Mountain’s range of similar coffee, such as:
- Vermont Country Blend: Bright, sweet, and engaging flavors
- Colombian Fair Trade Select: Crisp and citrusy
- Half-Caff: Less caffeine, full flavor.
- Lake & Lodge: Deeper, darker, yet smooth.
First Impression
My Green Mountain Nantucket Blend ground coffee comes in a 12-ounce bag or about 340 grams for metric people. This is one of the cheaper options compared to the price I paid to pick up the bag.
One thing about Green Mountain coffee is the color scheme – it is easily identifiable by its vibrant green packaging. You will not miss it on your grocery shelves for sure.
It also features all the standard elements expected from a quality coffee roaster. It includes resealable tabs for freshness after opening and a one-way valve to release carbon dioxide while preventing air from entering.
Upon opening the bag, I was welcomed by a pleasant coffee aroma, indicating the freshness and effective protection provided by the packaging. The scent is fresh and sweet, with caramel and fruity undertones.
The grounds are coarse and immediately suitable for brewing methods like French press, pour-over, and standard drip machines. However, you must grind the coffee further for those who prefer Espresso.
How Does Green Mountain Nantucket Blend Taste?
I will test the coffee using three different brewing techniques – immersion, filtration, and Espresso. Here are the reasons why:
French Press: This immersion brewing method is known for delivering a rich, full-bodied cup of coffee, complete with some sediment. It’ll allow me to experience the coffee’s robust flavor profile.
Pour Over with Filter Paper: This filtration method is great for a cleaner cup, minimizing oils and sediments. It should highlight the more delicate flavors of the coffee.
Espresso: By brewing the coffee as an espresso, I’ll concentrate the coffee into a small, potent shot. This should reveal any unique flavors that might be overshadowed by other brewing methods.
French Press
I prepared my French Press coffee with the Bodum Caffettiera, adhering to the brewing guidelines provided by Illy Coffee.
I maintained a 1:12 ratio of coffee to water, combining 15 grams of coffee with 180ml of hot water heated to about 185°F, that’s 85°C if you operate in metric. After stirring the coffee grounds briefly, I allowed them to steep for 4 minutes before serving.
The resulting coffee was slightly dark brown with a touch of clarity, looking like typical coffee. It has a very appealing aroma, similar to freshly baked bread. The coffee also has a berry, dried fruit aroma, which points to a possible Ethiopian or East African origin.
After a sip, I can say that the coffee’s flavor mirrored its aromatic qualities. It was mellow but solid, with a silky body. The acidity is there, with a little sour notes, but closer to fruits.
The coffee also revealed subtle chocolate sweetness, which complemented the bitterness of the coffee well.
The finish was satisfying, with a persistent chocolate and fruity sweetness. You should notice that the finish does linger a bit before disappearing.

Pour Over With Filter Paper
Here is my pour-over coffee setup:
- IKEA Overst Coffee Pour Over Set
- Hario Coffee Filter Paper
- IKEA Riklig Glass Pot
When brewing, I brought together 20 grams of coffee grounds with 360ml of hot, off-boiling water,
I pour the water in slowly, ensuring a uniform saturation of the grounds through a methodical pour. This brewing process spans roughly 4 minutes.
The end product is a pour-over coffee that is distinctly more delicate and clean than typically achieved with a French press.
This technique also produces a brew with fewer fine particles. I confirmed this by examining the reduced sediment at the bottom of my transparent glass coffee cup.
The filter paper also appears to lessen the brew’s smokiness and bitterness, probably because the filter paper captures some of the oils and finer particles.
I think this helps to showcase the coffee’s inherent flavors, which should help you to taste the coffee better.
I pick up more of the chocolatey, fruity sweetness in the brew, with sporadic bursts of acidity. There’s also a slight undercurrent of starchy fresh bread taste, though it remains understated.
Espresso
I loaded the fine ground and hot water into my Wacaco Minipresso GR to make a cup of Green Mountain Nantucket Blend espresso. This is a portable, hand-operated espresso device.
When I was done, I added hot water. I manually pumped the piston on the Minipresso GR to produce the Espresso.
I can see a cup of Espresso with creamy layer of crema on top. The aroma of the crema was milder and lacked the burnt, smoky scent you usually get with darker roast espressos. Instead, it carried a stronger, berry-like, and sweet aroma.
I found the Espresso exceptionally pleasant, characterized by a subtle flavor. It, however, does not have the intense kick that many espresso lovers look for. This is expected since the Nantucket Blend is, after all, a medium roast.
Again, this is an espresso I can slowly sip and enjoy, as it is not intense. In fact, let it sit on your palate longer so you can savor the flavor longer before swallowing.

Green Mountain Nantucket Blend vs Popular Medium Roasts
I have quite some medium roast blends in my collection. I thought I’d take some I like and compare their tastes with the Green Mountain Nantucket Blend.
I went to my coffee stash and pulled out these blends:
- Community Coffee American Classic Roast
- McCafe Premium Roast
- Gevalia House Roast
- Peet’s Coffee Big Bang Roast
I brewed every coffee here with my French press and then tasted them one after the other, together with the Nantucket Blend.
After tasting each, I noticed that the Nantucket Blend tasted close to many of these roasts. These regular blends are made to be less edgy in flavor to make it a good daily go-to coffee.
The Nantucket Blend belongs here as well. If you are to decide which of these blends is better, the differences may be the types of flavor notes you enjoy.
In my case, I found Peet’s Big Bang Roast the most enjoyable on the list. I would place the Nantucket Blend second together with the American Roast. Both left me satisfied after sipping them – they fulfilled my thirst for coffee.
As for the rest, I think the McCafe and Gevalia coffee may not have enough punch. They are nice coffee, but they do not deliver enough flavors to add some flourishing to my drinking experience.
Is Green Mountain Nantucket Blend For You?
The Green Mountain Nantucket Blend may be one of those regular roasts with just a little bit of edge in flavor. The berry and chocolatey notes should appeal to many drinkers, and the flavors are not too strong.
The good finish also makes it a good sipper that you can enjoy slowly while reading a book or working. As an espresso, this is a rather enjoyable coffee you sip and nurse slowly.
I cannot imagine this coffee offending the palates of too many drinkers. Instead, I can see this coffee becoming my new daily go-to, where I’ll brew a large pot to start my day and return for my second or third cup over the day.