This limited edition holiday set combines single origin coffee with single origin chocolate, to transform a classic seasonal drink. You’ll get La Piñona by Ritual Coffee: an incredible washed Pacas from Honduras, lightly roasted to enhance its fruit and caramel notes. Plus Peppermint Hot Chocolate Mix by Dandelion: made from single origin chocolate hunks that dissolve into milk. Combine the two to make an elevated peppermint mocha or gift the whole set.
Details:
Set includes:
10.5 oz bag of La Piñona by Ritual Coffee
Origin: Santa Bárbara, Honduras
Process: Washed
Variety: Pacas
Elevation: 1,700 MASL
Roast: Light
Tasting Notes: Peach, caramel, and navel orange.
5.6 oz glass vial of Peppermint Hot Chocolate Mix by Dandelion
Ingredients: 70% chocolate (cocoa beans from Costa Esmeraldas, Ecuador, organic cane sugar), organic cane sugar, peppermint-extract powder (maltodextrin, gum arabic, natural flavors). Vegan and gluten free.
Pour Over
Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 32g
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Water: 500g at 205°F
Grind Settings:
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Ode + SSP Burrs: 5.2 - 6.2
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Ode Gen 2 Burrs: 4.2 - 5.2
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Ode Gen 1 Burrs: 3.2 - 4.2
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Opus: 5.2 - 6.2 (inner ring at 0)
Steps:
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Grind coffee at medium setting
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Rinse filter with hot water
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Add coffee grounds to brewer
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Pour in incremental 50g stages:
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Pour to 50g
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Pour to 100g
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Pour to 150g
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Pour to 200g
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Pour to 250g
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Pour to 300g
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Pour to 350g
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Pour to 400g
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Pour to 450g
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Final pour to 500g
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Target brew time: ~3:00 minutes
Espresso
Recipe:
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Coffee: 17g
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Yield: 34g
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Temperature: 200°F
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Ratio: 1:2
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Pressure: 9 bars
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Pull time: 30+ seconds
Note: Ritual's general recommendation is 17.5g in / 30g out in 30 seconds as a starting point for their roasting style. However, because La Piñona is a lighter roast, pull shots longer (around 17g in / 34g out) to tone down the acidity. Adjust to taste.
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
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Ode + SSP: 4 - 5.2
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Ode Gen 2: 3 - 4.2
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Opus: 4 - 5.2 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 6 - 9.2
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Ode Gen 2: 5 - 8.2
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Opus: 6 - 9.2 (Use finer settings for 450-750ml, coarser for larger volumes)
Peppermint Mocha Recipe
Peppermint Chocolate Ganache
Ingredients:
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Dandelion Chocolate Peppermint Hot Chocolate Mix: 35g (about 2.5 tablespoons)
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Heavy cream: 60ml (about 1/4 cup)
Steps:
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Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil)
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Remove from heat and add the Peppermint Hot Chocolate Mix
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Whisk vigorously until completely smooth and glossy
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Let cool slightly until ganache thickens to a pourable consistency (about 5-10 minutes)
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Store in refrigerator for up to 1 week; reheat gently before using
Yield: Enough ganache for ~4-6 mochas
Peppermint Mocha with Ganache
Ingredients:
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Espresso: 1:2 ratio (17g in / 34g out)
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Peppermint Chocolate Ganache: ~20 - 30g
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Steamed milk: 180-240ml (6-8 oz)
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Whipped cream (optional)
Steps:
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Add 2 tablespoons of peppermint chocolate ganache to your vessel of choice
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Pull shots at 1:2 ratio into your ganache
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Stir until ganache is completely melted and incorporated
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Steam milk to 135-145°F
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Pour steamed milk over espresso and ganache mixture
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Top with whipped cream if desired
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Enjoy immediately
Peppermint Mocha without Ganache or Peppermint Au Lait
Ingredients:
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Espresso: 1:2 ratio (17g in / 34g out) OR 180 - 240ml (6-8oz) drip coffee for au lait
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Dandelion Chocolate Peppermint Hot Chocolate Mix: 30g
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Milk: 300g (approximately 10 oz)
Steps:
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Pull shots at 1:2 ratio into your mug OR, for au lait, use 180 - 240 ml (6-8oz) drip coffee
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Add 30g of Peppermint Hot Chocolate Mix to your milk pitcher
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Add 280g (10 oz) of milk to the pitcher
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Steam milk mixture to 140-150°F, ensuring the hot chocolate mix is fully incorporated
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Pour steamed peppermint chocolate milk over the espresso OR drip coffee
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Enjoy immediately
Important: Clean your steam wand thoroughly after each use, especially when steaming milk with chocolate mix, to prevent buildup and maintain peak performance.
Note: The version with ganache creates a richer, more velvety texture, while this version is quicker without the need to make ganache ahead of time. Each has its benefits!