Clear a countertop space and line a baking sheet with parchment paper.

In a medium saucepan, fill it with about an inch of water and bring it to a simmer.

Place a heatproof bowl on top, ensuring it doesn't touch the water, and add the chocolate and coconut oil for melting.

Gently stir the chocolate mixture until it is fully melted and smooth.

Add the espresso beans to the melted chocolate and stir thoroughly until each bean is completely coated.

Using a fork, lift the beans out of the chocolate, allowing excess chocolate to drip back into the bowl.

Transfer the coated beans to the prepared baking sheet, spacing them out to prevent sticking together as they cool.

Allow the beans to cool at room temperature for about 15 minutes, or place them in the fridge for a quicker set.

Once set, transfer the beans to an airtight container.