Beans in Life
Coco Pocket Espresso Coffee 227g - Dark Chocolate & Toasted Coconut | Best for Espresso & Lattes | Slow Mill Coffee
$35.00
Ships with tracking. Quality issues replaced or refunded.
Coco Pocket Espresso Coffee 227g - Dark Chocolate & Toasted Coconut | Best for Espresso & Lattes | Slow Mill Coffee
Coco Pocket Espresso Coffee 227g - Dark Chocolate & Toasted Coconut | Best for Espresso & Lattes | Slow Mill Coffee
Tasting Notes
Dark Chocolate — Toasted Coconut — Brown Sugar — Heavy Body
About This Coffee
Looking for a bold espresso blend that cuts through milk? Coco Pocket is built for comfort — rich dark chocolate, toasted coconut sweetness, and a heavy body that produces velvety lattes and cappuccinos. A dark roast blend designed specifically for espresso and milk drinks. Part of our Beans in Life curated guest roaster series.
| Type | Blend |
| Roast | Dark |
| Weight | 227g / 8oz |
Brewing Guide
Best for: Espresso, Moka Pot, Milk Drinks
Ratio: 1:2 (espresso) / 1:15 (Moka Pot)
Why Coffee Lovers Choose This
Not every coffee needs to be a fruit bomb. This blend is built for your morning latte ritual — rich, chocolatey, and deeply satisfying.
🔥 Curated Drop — Part of our Beans in Life guest roaster series. Limited availability.
What You'll Receive
Every order comes complete and ready to brew.
Fresh Coffee
Small-batch roasted specialty coffee, packed with a roast date on every bag.
Tasting & Brew Card
Tasting notes, origin details, and brewing guidance for this specific batch.
Tracked Package
Every order ships with tracking from origin to door. Know exactly when it arrives.
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Brewing Guide
How to brew this coffee
Ratio: 1:16 (20g coffee : 320g water)
Water temp: 93°C (200°F)
Grind: Medium-fine (table salt texture)
- Rinse filter with hot water. Discard.
- Add coffee and level the bed.
- Bloom: pour 40-50g water, wait 45 seconds.
- Main pour: slow spirals, finish by 2:00.
- Total brew time: 2:45 - 3:15.
Tip: Yunnan washed coffees are forgiving. If this is your first bag, start with this recipe and adjust from there.
Ratio: 1:15 (30g coffee : 450g water)
Water temp: 94°C (201°F)
Grind: Coarse (sea salt texture)
- Add coffee, pour half the water. Stir gently.
- Add remaining water. Place lid on (plunger up).
- Steep for 4 minutes.
- Press slowly and pour immediately.
Tip: Yunnan naturals shine in French press - the full body and chocolate notes come through beautifully.
Water temp: 93°C (200°F)
- Tear open the drip bag. Hook the ears over your mug.
- Slowly pour hot water over the grounds (about 30ml).
- Wait 30 seconds for the bloom.
- Pour the remaining water in 2-3 batches (about 180ml total).
- Let it finish dripping. Remove the bag and enjoy.
Tip: Pour in pulses rather than all at once. The pause lets the coffee extract evenly.
- Keep it whole: Grind right before brewing when possible.
- Store cool and dark: Room temperature in a sealed container. No fridge or freezer.
- Use within 4-6 weeks of the roast date for best flavor.
- Roast date is printed on every bag.
Tip: Let freshly roasted coffee rest 5-7 days after the roast date before brewing. The flavor opens up significantly.