The name “French Mocha” is 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 coffee. The Ethiopian coffee took a lot of 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 has 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)|