A little cup of hot chocolate

Beginner and pro baristas share tips and tricks for making espresso.
anaganomada
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Joined: 9 months ago

#1: Post by anaganomada »

What's your espresso recipe with the most body and sweetness with the least acidity, bitterness, and astringency. Essentially, I'm looking for a little cup of hot chocolate (without using any additives).

Please provide:

- Coffee
- Grinder
- Ratio
- Temperature
- Anything else that would be helpful to know

Thanks!

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BaristaBoy E61
Posts: 3442
Joined: 9 years ago

#2: Post by BaristaBoy E61 »

2g Sumatran
~16-½g El Salvador Noir
4 out of 10 grind range fineness
Mahlkonig K30 Vario
Single dosed
202˚F Brew boiler temp
Saturated group
~12-sec preinfusion
3.25% Whole Milk
10% Half & Half Cream - Just a splash!
~35+sec total
~5-½oz total

I just had what you're asking for!
Sweet, Creamy & Chocolaty!
"You didn't buy an Espresso Machine - You bought a Chemistry Set!"

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lassepavoni
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Joined: 1 year ago

#3: Post by lassepavoni »

anaganomada wrote:I'm looking for a little cup of hot chocolate (without using any additives).
  • 1 tbsp pure ground cocoa powder
  • 1 tbsp muscovado sugar
  • 1 tbsp cold water
Put everything into a cup and mix well until creamy.
Fill up with ~80°C hot water.
Enjoy.
Regards, Lasse
LMWDP #744

anaganomada (original poster)
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Joined: 9 months ago

#4: Post by anaganomada (original poster) »

lassepavoni wrote:
  • 1 tbsp pure ground cocoa powder
  • 1 tbsp muscovado sugar
  • 1 tbsp cold water
Put everything into a cup and mix well until creamy.
Fill up with ~80°C hot water.
Enjoy.
So literal. So clever :shock:
BaristaBoy E61 wrote:2g Sumatran
~16-½g El Salvador Noir
Thanks for the detailed recipe! Where do you source these beans from - any roasters you recommend?

JRising
Team HB
Posts: 3597
Joined: 5 years ago

#5: Post by JRising »

BaristaBoy E61 wrote:2g Sumatran
~16-½g El Salvador Noir
4 out of 10 grind range fineness
Mahlkonig K30 Vario
Single dosed
202˚F Brew boiler temp
Saturated group
~12-sec preinfusion
3.25% Whole Milk
10% Half & Half Cream - Just a splash!
~35+sec total
~5-½oz total

I just had what you're asking for!
Sweet, Creamy & Chocolaty!
One of these days, we're going to actually meet...
And if I don't get one of these, I'll never speak to you again! :D

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keno
Posts: 1409
Joined: 18 years ago

#6: Post by keno »

Current coffee for a chocolate bomb would be a Brazil and Yemen roasted right up, but not into second crack. Eureka Olympia grinder (flat 75mm burrs). Using 20g of coffee in what I believe is an 18g Precision basket. Add a pinch of salt that gets stirred in during the WDT process (great trick to improve flavor and sweetness and reduce bitterness). Pull shot at 2:1 ratio, yielding 40g out in about 30 seconds.

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Sal
Posts: 214
Joined: 7 months ago

#7: Post by Sal »

Not a recipe, but if you are looking for a chocolate bomb, try Chocozilla from Len's Coffee in Boston.
https://lenscoffee.com/chocozilla-from-brazilla/

I have never pulled a shot of espresso with it, but with filter brew, it was the Chocolatiest Coffee I have ever had in a cup. They specialize in Vietnamese coffee but put 100% effort into chocolaty beans. Their Mocharagua is also good, but not as much sweetness as Chocozilla IMHO.

I turned to Len's when I was looking for green Liberica coffee beans. Then I became an instant fan of his roasts. I have purchased the Chocozilla green beans which is a blend of "Saint Domingos from the Poços de Caldas region of Brazil, blended with Villalobos Arabica and Vietnamese Robusta for added punch and depth" according to Len. I have tried to replicate their medium roast which Len calls a "Chocolate Roast", which is a Medium Roast with an extended lowered-temperature period after First Crack that enables the chocolate and butter tones of these beans to develop fully. I got pretty good at it and I can roast in my own FreshRoast 700 almost indistinguishable if not drinking side-by-side, but still not as good as Len's roast.
I am a home-roaster, not a home-barista...