Es Chocolat Blend Recipe – Hot / Iced

Es Chocolat Blend Recipe – Hot / Iced

✓ MOMOS Coffee standard recipe
✓ Recommended device: Hario Neo 02 / AeroPress
✓ Based on 20g coffee

Es Chocolat Blend – Hot

  • Coffee: 20g
  • Brew ratio: 1:5 (100g water)
  • Grind size: Comandante 8–12 clicks (approx. 400–500 μm)
  • EK43: #4 (12 o’clock position)
  • Water temperature: 93–95°C
  • Brew time: around 1’30”

Pouring Steps

① 0:00–0:30 / 40g → Stir well
② 0:30–1:00 / 100g total
③ 1:00–1:30 / Finish extraction
④ 1:30–2:00 / Dilute with 160–190g hot water

→ Adjust the amount of hot water to your preferred strength

Es Chocolat Blend – Iced

  • Coffee: 20g
  • Brew ratio: 1:7 (140g water)
  • Grind size: Comandante 8–12 clicks (approx. 400–500 μm)
  • EK43: #4 (12 o’clock position)
  • Water temperature: 93–95°C
  • Brew time: around 1’30”

Pouring Steps

① 0:00–0:30 / 40g → Stir well
② 0:30–1:00 / 140g total
③ 1:00–1:30 / Finish extraction
④ 1:30–2:00 / Chill over ice

→ Serve over ice

This recipe is compatible with Hario Neo 02 and AeroPress.

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