What is Mocha coffee? What is the taste of the most orthodox mocha coffee?

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

The difference between hand mocha and Italian mocha the flavor and characteristics of mocha coffee

You must often hear of mocha coffee, but most people think that mocha is coffee + milk + chocolate, but in fact, the most orthodox mocha is not the case.

What is Mocha coffee?

The word Mocha has many meanings. Around 600 AD, Ethiopian coffee beans launched a worldwide coffee industry in Yemen. Since the most important export port of Yemeni coffee in the early days was the port of Mocha (now silted up), Yemeni coffee was also called "mocha" beans; over time, some people began to use "mocha" as a nickname for coffee, similar to the situation in Java today.

Later, because the aftertaste of mocha coffee looks like chocolate, beans with this characteristic are also collectively known as mocha beans, such as Yemeni mocha beans, Hara moka beans, Tennessee mocha beans and so on. Therefore, the same is "mocha", but the meaning is very different, as follows:

Mocha beans: coffee beans that look like chocolate at present

Mochafe: invented by Italian (Bialetti) company, it is popularized and popular. Using "mocha" as a trademark is very casual and has little to do with mocha beans.

Mocha: in the early days, it referred to black coffee with a chocolate-like aftertaste, but now it has been expanded into a mixture of hot chocolate and coffee.

| | how to name Yemeni coffee |

There are no general guidelines for the naming of Yemeni coffee, and there is no official grading system. Local residents have their own classification system, with hundreds of coffee codes and names for internal classification, but it is not applicable to commercial markets (for export). In the commercial market, the Yemeni mocha is usually named in one of two ways: "place name", or "tree species name".

The Yemeni Moka Matali Mokha Mattari and the Yemeni Moca Shannani Mokha San'ani are produced in Bani Matar province and the hillside near the capital San'a, respectively, while the Yemeni Mokayishi Mary Mokha Ismaili adopts the "tree species naming method", which is produced in Hirazi, southwest of Bani Matar.

| | Qianjie coffee is recommended to be roasted |

A coffee expert once said: "the taste of Yemeni mocha is so diverse that it varies not only from different places, different tree species, and different batches, but also from each sack or even every cup." Because of his complexity and variety, how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters.

The Yemeni mocha bean has bright acidity in light baking, with sweet fruit, spices and chocolate flavors, red berries, vanilla, cream, caramel and chocolate in medium baking, and obvious chocolate, nuts and spices in deep baking. We chose moderate baking in terms of baking degree, and the Yemeni mocha belongs to raw beans with less water, and considering the different sizes of beans, the temperature under the raw beans with low moisture content should not be too high, and the dehydration is accelerated in the early stage. 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 caramelization reaction produces the best baking degree of nuts, chocolate, caramel and other flavors, which also balances the tricky acidity of mocha coffee to some extent. But it should be noted that the mocha is full of chocolate, but it is easy to taste rubber after baking.

Bake the curve:

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.