Dubai Chocolate

Body: Medium-full, velvety

Acidity: Medium-low

Tasting Notes: Dark chocolate 🍫 | Cardamom 🌿 | Rose 🌹 | Milk chocolate 🍫 | Vanilla

Rich and complex. Dark chocolate hits first—velvety, slightly bitter, luxurious. Cardamom adds warm, aromatic spice in the middle. Subtle rose adds floral complexity without being perfumed. Milk chocolate and vanilla from the base round everything out. The body is medium-full and velvety. The acidity is gentle. This tastes expensive without trying too hard.

🔴🔴🔴⚪⚪ Moderate

Around 90-95mg per 8oz cup from the Breakfast Blend base. Standard caffeine levels.

Base: Breakfast Blend (Central/South American specialty-grade arabica)
Flavoring: Natural Chocolate Extract + Natural Cardamom + Natural Rose
Application: Post-roast infusion while beans are warm
Roast Level: Medium (410-420°F)
Availability: Limited Edition

Dubai chocolate is a thing—luxury chocolate with Middle Eastern spice influences, usually involving cardamom, rose, or saffron. This takes that profile and applies it to coffee using natural flavoring.

The base is Breakfast Blend, which already has chocolate notes that the added chocolate flavoring amplifies. The cardamom adds warm, aromatic spice that's exotic but not overwhelming. The rose adds floral complexity without tasting like perfume (when done correctly—bad rose flavor is terrible).

The combination creates layered complexity: chocolate first (rich, velvety), spices second (cardamom warmth), subtle florals in the finish (rose). It's familiar but different. Comforting but exotic.

The process: freshly roasted beans are tumbled with natural chocolate, cardamom, and rose extracts while warm. The beans absorb the oils. During brewing, they extract naturally.

Limited edition because exclusivity makes things taste better. Also because this is a complex flavor profile that's not for everyone.

Select your brew method, and we'll grind it right:

☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Drip/Auto Drip
Ratio: 1:16
Water Temp: 195-205°F
Pro Tip: Tastes luxurious black, excellent with cream, almost too good with milk foam.

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: The spices and florals develop beautifully in French press. Rich, complex coffee.

Cold Brew
Ratio: 1:8 (concentrate)
Steep: 12-16 hours
Pro Tip: The spices work differently chilled—more subtle, more integrated. Interesting cold.

How do you add Middle Eastern spices without making it taste like potpourri? Balance and restraint. Cardamom is warm, aromatic, slightly sweet when used correctly. Too much and it's overwhelming (tastes like chai concentrate). Rose is floral, slightly sweet when done well. Too much and it tastes like perfume or soap. The key: use enough to add complexity, not enough to dominate. The chocolate is the primary flavor. Cardamom and rose are supporting players.

What makes cardamom work in coffee? Shared flavor compounds. Both coffee and cardamom have terpenes (aromatic compounds) that create warm, slightly sweet, woody notes. They're complementary. Cardamom is used in Turkish and Arabic coffee traditions for this reason—it enhances coffee's natural characteristics instead of fighting them.

Why is rose difficult? Because most people associate rose with perfume or soap, not food. Natural rose extract (from rose petals or rose water) has floral, slightly sweet characteristics that can work in coffee if used carefully. Too much and it's undrinkable. The right amount adds subtle floral complexity that enhances chocolate and cardamom without tasting perfumed. It's a fine line.