French Mocha


400g bag


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. 

The Roast

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.

Cupping Note

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 Instructions


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)