Skip to content
Brewry
Join free
EspressoCoffeeMedium-dark roast

Chocolate Brazil Espresso

A classic, syrupy 1:2 shot with dark chocolate, roasted hazelnut and a caramel finish. Ideal straight or under milk.

Maya Okafor@mayabrews4.7(286)out of 5 starsAdvanced Prep 3 min
Dose
18 g in
Yield
36 g
Temperature
93°C
Ratio
1:2
Grind size
Fine
Brew time
0:28
Method
Espresso
Difficulty
Advanced

Instructions

  1. 1

    Dose

    Grind 18 g into a warm, dry basket and distribute evenly.

  2. 2

    Tamp

    Tamp level with firm, consistent pressure.

  3. 3

    Pre-infuse0:00

    Pre-infuse at low pressure for 5 seconds if available.

  4. 4

    Extract0:05

    Ramp to 9 bar and stop at 36 g yield, around 28 seconds.

Tasting notes

  • Dark chocolate
  • Hazelnut
  • Caramel

“Thick, syrupy body with cocoa and toasted nuts. Low acidity, long caramel finish — excellent as a flat white base.”

More recipes like this

  • Water pouring from a gooseneck kettle into a ceramic pour-over dripper
    Pour Over
    Ethiopia · Coffee4.8(412)out of 5 stars

    Bright Ethiopian V60

    Dose
    18g
    Water
    300g
    Temp
    94°C
    Time
    2:45

    Flavor notes: Citrus · Floral · Honey

  • French Press
    Colombia · Coffee4.6(198)out of 5 stars

    Smooth Colombian French Press

    Dose
    30g
    Water
    500g
    Temp
    96°C
    Time
    9:00

    Flavor notes: Milk chocolate · Red apple · Brown sugar

  • AeroPress
    Kenya · Coffee4.7(154)out of 5 stars

    Inverted AeroPress Kenya

    Dose
    16g
    Water
    230g
    Temp
    90°C
    Time
    2:15

    Flavor notes: Blackcurrant · Grapefruit · Cane sugar