Method
1
Prepare the chocolate base : In your serving mug, whisk together cocoa powder, brown sugar, and vanilla extract with 2 tablespoons of hot water until smooth.
2
Grind and brew : Coarsely grind your Rwandan coffee beans. Add grounds to French press, pour 200°F water over grounds, stir gently, and steep for 4 minutes.
3
Heat the milk : While coffee brews, gently heat milk in a small saucepan until steaming (don't boil). Whisk vigorously or use a milk frother for foam.
4
Combine : Press the French press plunger down slowly. Pour the hot coffee into your mug with the chocolate mixture and stir well.
5
Finish : Top with the steamed milk and any foam. Stir gently and enjoy immediately.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
