The difference between hand-brewed mocha coffee and Italian mocha coffee What coffee beans are used to make mocha coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

When it comes to mocha coffee, many friends think of Italian milk coffee with chocolate sauce in the coffee shop. With a small number of friends is the Yemeni mocha coffee. In front of the street, this article will talk about the difference between Italian coffee mocha coffee and single coffee mocha coffee!

What is a single mocha?

The port of Moka in Yemen, which has been an important port at the mouth of the Red Sea for more than 300 years since the beginning of the 15th century, is equivalent to Shanghai Port today. The vast majority of the world's sea freight goes through the port. Coffee is not grown near Mocha, and most of its coffee comes from high-altitude areas in the mountains of central Yemen. when the coffee exported through the port of Mocha arrived in European countries, it was well received, and it was only known at that time that the coffee came from the port of Mocha. therefore, it is also known as "mocha coffee (beans)". Subsequently, coffee exported through the port of Mocha will be sold as "mocha coffee".

Today, the old port of Mocha has long been abandoned because of sediment deposition (today's place name Al Makha). It has become a historic port with only white beach left, and it is exported to the northwestern port of Hodeida. However, people have long been accustomed to the name of Mocha, which is famous to the sky. And the name is still in use today.

Why is Yemeni mocha coffee seldom seen on the market now?

Coffee cultivation has also been hit hard by the continued unrest in Yemen in recent years, with only a small amount of Yemeni coffee coming out of a hail of bullets each year. Qianjie had the privilege of getting a bag of mocha Mokha Mattari coffee a few years ago, which is from the Bani Matar region of Yemen, hence its name. Unlike other coarse sacks, Yemeni coffee bags are made of fine-hole cloth similar to flour bags.

Front Street Coffee-Yemeni mocha Coffee beans

Origin: Matali Mattari, Yemen

Altitude: 1300 Murray 1900m

Variety: iron pickup, bourbon

Treatment: sun treatment

How does Qianjie coffee roast Yemeni mocha coffee?

The sun treatment of Yemeni farmers is rougher than that of Ethiopia, and the coffee fruit is not picked until it dries on the branches and turns purple-black and falls to the ground to pick it up. This is different from the exquisite sun in which Yejiaxuefei or Sidamo picks red fruit and lays it flat on an "elevated net bed". It is the main reason for the extra heavy game in Yemen, but because the length of time for farmers to store sun-dried beans is different, almost every batch of raw bean flavor has its own ideas. After obtaining the Yemeni mocha coffee beans in Qianjie, he noticed that the beans had obvious cocoa acid aroma. In order to reflect the mellow thickness of the Yemeni mocha, the Qianjie roaster used moderate roasting to reflect the characteristics of the cocoa aroma of the beans themselves and the mellowness of the coffee.

Yemeni mocha is a kind of raw bean with less water, and considering the size of beans, the temperature of raw beans with low moisture content should not be too high, and dehydration is accelerated in the early stage to retain moisture to develop flavor and taste. Preheat for 30 seconds, open the throttle to 3 until the color of the raw bean turns light green or white, open to 4, explode and open to 5 (maximum).

The temperature of the furnace is 170 degrees Celsius, the fire power is 140C after opening the throttle for 1 minute, the throttle is unchanged, the temperature is 147.2 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 110C, and the throttle is changed to 4. In the 8th'00 minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 23 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful not to be so small as to be free of bursting sound), and put the pot at 197.9 degrees.

How does Qianjie coffee brew Yemeni mocha coffee?

Qianjie Coffee uses kono door filter cup to brew medium roasted coffee. The setting of short ribs in the filter cup can prolong the coffee extraction time and increase the alcohol thickness of the coffee.

Grinding: medium and coarse grinding (65% pass rate of No. 20 standard screen)

Water temperature: 90 ℃

Powder / water ratio: 1:15

Amount of powder: 15g

Qianjie sectional cooking technique: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for segments, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (stifling starting time) extraction time is 2: 06 ".

Yemeni mocha cooking flavor: the middle layer is complex, a little bit of gluconic acid appears at the end of the mouth, the spice is long, Shengjin is sweet and round with Middle East milk tea for a long time, and there is malt sweet at the bottom of the cup.

Is there any relationship between the Italian mocha coffee commonly found in coffee shops and the Yemeni mocha coffee?

Italian mocha coffee is a combination of chocolate, milk and espresso, coffee and cocoa blend, popular love. It doesn't seem to have anything to do with Mocha. But the earliest history of Italian mocha can be traced back to Italy in the 18th century, although there is no more authoritative historical data to prove the origin of its name. But you might as well boldly guess that in the coffee world in the 18th century, the Netherlands brought coffee to Southeast Asia, France brought coffee to South America, and Mocha had lost its monopoly on coffee, plus under the Ottoman Empire in the middle and later periods. Mocha's market share is also shrinking.

There was less mocha coffee flowing into Europe, and mocha beans were like today's Rosa coffee beans in order to drink coffee with a similar flavor. The emergence of Italian mocha coffee is most likely to imitate the rare number of mocha beans, adding sugar-free black cocoa to espresso to make the coffee taste like Yemeni mocha coffee.

How is today's Italian mocha made?

When making espresso, Qianjie uses warm Italian beans fermented in sun Yega Shirley and Honduran sherry buckets. the coffee extracted from this blend of coffee beans has a hint of whisky, the sweetness of vanilla cream and the finish of nutty cocoa. Modern mocha coffee is made with milk and sweet chocolate. The front street uses sweet chocolate sauce and fresh milk with high lactose content.

First add 30g chocolate sauce and double espresso and stir the milk to about 55-60 ℃. (because the chocolate sauce dilutes the fat layer of espresso, it is easy to spread during flower drawing, so the thickness of the foam can be a little thicker than that of latte, about 1.5cm, but not as thick as cappuccino), and then the pattern can be made.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925