Es Chocolat
Chocolate and praline pecan, with a creamy body.
Momos' espresso blend, roasted medium dark in Busan. Five components — Colombia, Costa Rica, Brazil, Guatemala and Kenya — for chocolate and praline pecan with a creamy body that holds in milk. Momos recommend it as espresso or in milk drinks; it is the darkest coffee on our Momos shelf.
Coffee Details
- Tasting notes: Chocolate, Praline Pecan, Creamy
- Components: Colombia, Costa Rica, Brazil, Guatemala and Kenya
- Roast level: Medium Dark — as published by Momos
- Best for: Espresso · Milk drinks
- Roaster: Momos Coffee, Busan
About Momos Coffee
Momos Coffee roast in Busan, South Korea, where they began in 2007 as a small takeaway counter beside the family restaurant. Joo Yeon Jeon of Momos won the 2019 World Barista Championship in Boston, and the roastery buys direct from producers across more than sixteen countries.
Pre-order — roasted to order
Momos roast this lot in Busan on 13 October, the day we place our order with them, and that date is your cut-off to be on the batch. The beans reach us about a week later and your bag ships that same week. We never promise a delivery date; the final courier leg is not ours to guarantee.
In the cup.
How Es Chocolat shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
