Dark Chocolate Almond Flavored Coffee

Dark Chocolate Almond Flavored Coffee: flavor and cup character

Dark Chocolate Almond Flavored Coffee brings together the aroma of chocolate-covered almonds and smooth mocha over a light-to-medium roast Arabica base. Coffee Beanery previously called this flavor Swiss Mocha Almond, so either package name may appear during the label transition. The coffee and stated flavor profile are unchanged.

These chocolate and almond descriptors identify added flavor, not a producing origin or cultivar. The product record does not provide a country, farm or green-coffee processing method. Coffee Beanery currently describes the coffee as sugar-free, lactose-free, nut-free and Kosher, with flavoring that adds zero calories. That makes it possible to enjoy the confectionery aroma without assuming the cup is a sweetened mocha drink.

Coffee profile

Brewing and extraction guidance

For filter coffee, begin at a 1:16 brew ratio—about 30 grams of coffee to 480 grams of water. Use a medium grind and a controlled drawdown. If the result lacks body, grind slightly finer to increase extraction. If dark chocolate turns bitter or the finish dries out, grind coarser or shorten contact time. Taste after the cup cools a little; perceived sweetness and chocolate aroma can become more apparent.

Filter brewing

Automatic drip and pour-over highlight the difference between the smooth coffee base and added flavor. Grind whole beans immediately before brewing with a Turin grinder when possible. Because flavored coffee may leave aromatic oils, clean the chute and burr area before switching to a bright, unflavored coffee.

Immersion and iced coffee

For immersion, start around 1:15 with a coarse grind and a four-minute steep. The method increases body and reinforces the mocha direction. For iced coffee, brew concentrated coffee over measured ice, then taste before adding milk or sweetener. A modest amount of milk can create a café-style chocolate-almond cup.

Espresso and milk drinks

For espresso, begin with an 18-gram dose and 38–42 grams of beverage yield. If it runs quickly and tastes thin, grind finer; if it is harsh, grind coarser or lengthen the ratio slightly. A milk drink made with a Turin espresso machine emphasizes the chocolate profile. Clean equipment after use to reduce flavor carryover.

Coffee-to-water ratio controls strength, while grind and time largely control extraction. If the cup is strong but bitter, adding less coffee is not always the answer; coarsening the grind may improve the finish while preserving body. If it is weak and sour, a finer grind is the more useful first adjustment.

Formats, freshness and storage

Current options include regular and decaf coffee, 12-ounce and 3-pound bags, samplers, pod counts, whole bean and several grinds. Select the variant that matches your brewer. Store sealed, cool and dry, and avoid the refrigerator. Grinding just before brewing slows aroma loss and makes dose and extraction adjustments more repeatable.

Orders are fulfilled directly by the roaster partner. For more coffees with clearly documented profiles and brewing guidance, browse the Specialty Coffee collection.

Frequently asked questions

Is this the former Swiss Mocha Almond coffee?

Yes. Dark Chocolate Almond is the new name, and either label may arrive while packaging transitions.

Does it contain almonds?

The current roaster information describes the coffee as nut-free. Almond refers to the added flavor profile.

Is chocolate or sugar added as a sweetener?

The listing states that the coffee is sugar-free and that the flavoring adds zero calories.

Can I order decaf?

Yes. Regular and decaf options are currently listed across several formats.

Which method gives the fullest body?

French press or another immersion brewer will usually emphasize body; paper-filtered brewing offers more clarity.

Can I use it in a shared grinder?

Yes, but flavored beans may leave aroma behind. Brush and purge the grinder before returning to unflavored coffee.