The name “French Mocha” refers to a French style of roasting coffee dark and the word “Mocha/ Moka” refers to coffee port in Yemen.
We use a blend of beans from Costa Rica & Ethiopia.
I choose to roast each component separately due to the vast different in bean density and size between the two coffees. The Ethiopian coffee took more energy to get going and produced a rich, creamy milk chocolate like fragrance, while the Costa Rican beans took in the heat much easier and had some interesting notes of toffee and dark caramel.
Visually the beans have a nice gloss, sign of dark roasted beans. It has a full rounded body with taste of toffee, dates & cacao.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on the machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|