Rwanda's Highland Coffee Mocha

Brewing Steps

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.

Pro Tips

• Bean selection: Look for Rwandan beans with tasting notes of berries or chocolate to complement the mocha flavors
• Milk alternatives: Oat milk or almond milk work well and add their own subtle sweetness
• Sweetness adjustment: Start with less sugar - Rwandan coffee often has natural sweetness
• Make it special: Dust with cocoa powder or add a pinch of cinnamon for extra warmth
• Batch prep: Make extra chocolate base and store in fridge for quick mochas all week