How to Brew Dark Chocolate & Biscoff Ethiopia Mocha Djimma

Quick Answer

Use a medium-fine grind, water just off the boil, and a 4-minute brew time to unlock the deep chocolate and spicy notes of this flavored coffee.

Step-by-Step Brewing Guide

1. Grind the Beans: Grind 18 grams of Dark Chocolate & Biscoff Ethiopia Mocha Djimma to a medium-fine consistency (similar to table salt). For pre-ground coffee, skip this step. Too fine a grind extracts bitter compounds that mask the chocolate flavor.
2. Heat the Water: Bring 300 ml of filtered water to 200°F (93°C). If you don't have a thermometer, let boiling water sit for 30 seconds. Boiling water (212°F) will scald the flavored oils and produce a flat cup.
3. Pre-wet the Filter: Place a paper filter in your pour-over dripper and rinse it with hot water. Discard the rinse water. Skipping this step lets paper taste mix with the coffee's chocolate notes.
4. Bloom the Grounds: Pour 50 ml of hot water over the grounds and let it sit for 30 seconds. This releases trapped CO₂ and preps the coffee for even extraction. A shorter bloom under-extracts the chocolate; a longer one cools the slurry.
5. Pour in Stages: Slowly pour the remaining 250 ml in a spiral motion over 1 minute. Pause for 15 seconds after the first half, then finish the pour. Pouring too fast channels water through the coffee unevenly, leaving bitter pockets.
6. Let It Drain: Allow all water to drip through the coffee bed. The total brew time should be around 4 minutes from the first pour. If it drains faster than 3 minutes, grind finer next time; slower than 5 minutes means you ground too fine.

About This Coffee

• Dark Chocolate & Biscoff Ethiopia Mocha Djimma: A deep, bitter-sweet dark chocolatey coffee with a lovely warming spicy finish. Imagine a lotus biscuit dipped in dark chocolate! The dark chocolate and biscoff character means you should avoid over-extracting, which would make the spicy finish harsh instead of warming.