What is mocha coffee / mocha pot coffee / mocha coffee beans? The right way to drink mocha coffee

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Take a sip and stir! The right way to drink mocha Coffee

Coffee originated in Ethiopia, which is located in the East African Plateau, where high-end Karabica hand-dried coffee beans, named after Gudu Hara, have been produced here for nearly 2000 years.

It is said that the place where Europeans imported coffee for the first time in the 17th century and spread to the world was the world's largest coffee port, the port of Mocha.

More than 1500 years ago, coffee trees were introduced to Yemen on the other side of the Red Sea, thus embarking on a world tour of coffee beans. Yemeni coffee is exported from the port of Mocha (now silted and abandoned) to all parts of the world (mainly sold to Europe through Turkey). So Yemeni coffee gets its name from the export port, which is what we often see today as "mocha beans".

Mocha beans: from Ethiopia, Yemen was called Arabian until the 6th century in the park, so the coffee trees transported from them to other places were also called Arabian coffee trees. Yemen is the first country in the world to produce coffee on a large scale as a crop. The method of cultivation and treatment of mocha coffee in Yemen today is basically the same as that of hundreds of years ago.

On most coffee farms in Yemen, coffee farmers still resist the use of artificial chemicals such as chemical fertilizers, and as in the past, the trees are planted on steep terraces in order to maximize the use of less rainfall and limited land resources. What is more unique is that Yemeni mocha beans are still shipped in a bag made of straw, rather than chemical woven bags in other places.

Beans are small and fragrant, with strong sour and mellow taste, slightly alcoholic flavor, spicy stimulation, moderate sweetness and special flavor. It is a well-known high-quality coffee, usually drunk individually.

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Mocha (Mocca) because the bean shape is very small, also known as small mocha, small mocha in Central and South America is not only small beans, but also low yield, generally small mocha beans in about 10 to 11 mesh, that is, beans between 0.39cm to 0.43cm, which is much smaller than the general 18-purpose Central American beans, beans 0.7cm, much smaller. Notice that the little mocha has a flat surface, that is, a fruit contains two raw beans. Of course, small mochas also have small round beans, but the proportion is only 2%, which is much lower than the 5% to 10% of the average Arabica.

Since Yemen was the main exporter of coffee in the world before the European colonial tide, the word "mocha" has been synonymous with coffee for quite a long time.

The mocha pot is composed of the upper pot, the filter screen and the lower pot, and the filter net is located between the upper pot and the lower pot. When brewing, the water is placed in the lower pot, and the coffee powder is placed in the middle of the filter; when the lower pot is heated, it produces water vapor, forming a force of about atmospheric pressure, pushing the hot water upward, passing through the coffee powder and the thin tube in the pot, and touching the lid of the pot. It falls into the upper pot to form a coffee liquid.

Main point: heat the correctly installed mocha pot on the heat source. The key to filling a mocha pot with real powder is to fill it as much as possible instead of pressing it tight. The powder can be injected in batches when loading the powder, and the edge of the powder trough can be covered as much as possible without leaving any gap. For ease of observation, I suggest boiling the mocha pot with the top open.

With the continuous extraction, the liquid level of coffee will rise gradually. Soon the coffee liquid overflowed from the central metal column of the upper seat. When there is grease on the liquid surface, please be careful that the coffee extraction is coming to an end. When the color of the oil changes from dark to light, the heat source should be cut off immediately to stop the extraction, otherwise the coffee will be in a state of over-extraction.

In particular, you can't stop after the sound of "snoring". This kind of coffee may even have the taste of roasted rubber.

Because it forms about twice the atmospheric pressure, it is classified as. High-pressure cooking. In addition, some people call it. A handmade espresso pot. I don't agree with you here, because it doesn't meet the standard of espresso, and it can't make that layer of Crema, but it's really a "powerful" drip filter coffee, and it's always been favored by people with strong tastes.

PS: the mocha pot is very sensitive to capacity. Be sure to make coffee according to the capacity of the pot. If you have a mocha pot for 2 people, make 2 cups at a time. If you brew only one cup, the coffee powder is not thick enough, the resistance to hot water is insufficient, and the hot water will run through quickly, so that only one cup of coffee with poor extraction can be made. The mocha pot on the market has 1. 2. 3. 6. 9. 12 and 18 people have the same capacity, you should carefully consider your needs before buying.

The origin "mocha" beans are full of wild flavor due to the ancient manual drying method, and there is a strong "chocolate flavor" in the finish rhyme, so in Italian coffee, "chocolate coffee" is called "mocha coffee". Like the classic Italian latte, it is usually made of 1/3 Espresso and 2/3 foam, but it also adds a small amount of chocolate sauce.

Chocolate is usually added in the form of chocolate syrup, but some coffee selling systems are replaced by instant chocolate powder. Sometimes, whipped cream, cocoa powder, and cotton candy are added to add to the aroma of coffee and as a decoration. Unlike the Italian Cappuccino, there is no milk foam on the mocha. Instead, mocha coffee is usually topped with cream and cinnamon or cocoa powder. It is also possible to add sunflower honey powder to the surface as a decoration and add flavor.

Practice:

1. Put the whipped cream in the refrigerator before you beat it.

two。 Squeeze the right amount of chocolate sauce into the coffee cup

3. Mix coffee and hot water and add to the coffee cup.

4. Stir thoroughly with a stirring rod.

5. Add 20% of the total whipped cream to the sugar.

6. Mount the ribbon with a chrysanthemum beak and put in the whipped cream. Squeeze the flowers on the coffee in the direction of the spiral and sift the cocoa powder.

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