Do Coffee Beans Have Chocolate Flavor? Recommended Coffee Beans with Chocolate Aroma

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FrontStreet Coffee - Colombia Huila Washed

Colombia Huila

Region: Huila

Altitude: 1500-1800m

Variety: Caturra

Processing Method: Washed

Coffee-to-Water Ratio: 1:15

Water Temperature: 90°C

Initial Pour: 1:2 ratio, which means 20g of water, poured in approximately 4 even circles at medium speed.

Pour from the center with a small water stream, then slowly spiral outward, as if gently laying a layer of water over the coffee grounds. Although using a small stream, be careful not to deliberately slow down the pouring speed, as once the pouring speed is too slow, the water stream will flow in a single direction, causing uneven water absorption by the coffee grounds.

After the first water addition, coffee particles will push against each other due to degassing, creating an expansion phenomenon.

Bloom

Bloom for about 8 seconds. Since this is a dark roast and I prefer stronger flavors, an 8-second bloom produces a richer body with basically no off-flavors, featuring slight fruit acidity and distinct chocolate and nutty notes. When the expansion reaches its peak or nearly stops, that's the time for the second water addition.

Second Pour

Quickly draw circles from the center toward the edges, adding 80g of water, keeping the water level full to cover the coffee grounds. The purpose of the second pour is to allow rapid diffusion between coffee cells. Basically, 80% of the flavors will be extracted during this stage. The purpose of quick circle drawing is to create convection between the cells, allowing for more even extraction of the cell walls and bringing out the fruity acidity and middle-range flavors. From the beginning of the second water addition, pay attention to the water volume, trying not to exceed the height of the coffee grounds layer. That is, when the water stream approaches close to the filter paper, you can stop adding water.

Third Pour

After waiting 5 seconds, perform the third pour. You absolutely must maintain a stable water flow—stable, stable, stable, I'm saying this three times because it's important—until all remaining water is poured. Transition from fast to slow flow speed, with smaller circles, aiming to prevent fine particles from settling at the bottom (because the second pour was relatively fast, creating convection that causes fine particles to settle and block the filter holes, leading to over-extraction). This ensures even soaking of the coffee grounds around the edges. Otherwise, it's easy to extract bitter, earthy, and astringent flavors from the coffee cells, resulting in a muddled taste. The ideal state during this process is primarily extracting sweetness. The rolling particles will begin to settle as water addition stops, at which point the flow rate created by the dropping water level will cause friction between coffee particles. Therefore, once water addition stops, coffee particles will sink and cause blockage, so pay special attention to the rhythm of water addition.

In Summary

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