What is mocha coffee? The practice course of Ice Mocha Coffee sharing the making process of Ice Mocha Coffee

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Iced coffee: iced mocha coffee tutorial

Although I made two cups of coffee this morning, I finally controlled that I couldn't drink all of it. I tried to reduce my coffee intake. Look back at the remaining cold coffee, there is about 200cc, want to say it's a pity, let's make a simple coffee jelly. Before dinner, I found that drinking only one cup of coffee would not last a day, so I immediately made myself another cup of iced mocha.

This iced mocha is my first time to make and play with it at will, because I want to use the coffee jelly made in the morning. This original private iced coffee was named 'Ice Crystal Mocha Coffee'. Ice crystal represents coffee jelly and mocha represents the addition of chocolate sherbet (syrup). This is really delicious and visually pleasing to the eye.

Each layer of material ~

♣ cup edge decoration materials: lemon or commercial bottled lemon juice and sugar.

♣ chocolate sherbet (syrup) 1.5 tablespoons.

Can also use home-made caramel syrup (or honey) 1 tablespoon + chocolate sauce (or cocoa powder) 0.5 tablespoons to mix well. For the method of self-made caramel syrup, please refer to Caramel Macchiato ♣ for self-made caramel sauce.

3 tablespoons of ♣ coffee jelly. Homemade or commercially available coffee jelly is available.

Self-made simple coffee jelly: 200CC coffee liquid in the pot, add 5g Geely T and 1 tablespoon caramel syrup (adjust the sweetness by yourself), heat to 80 °90 °C, turn off the fire, mix well as soon as possible, pour into the container, cover with cling film, and then put into the refrigerator.

♣ chilled milk 100CC, chilled cream 30CC.

♣ French baking or Espresso 170CC.

Remember to use espresso brewed with heavily roasted coffee beans, otherwise the coffee will be diluted by milk.

Appropriate amount of ♣ chilled cream.

About 30CC bubble, as the top decoration, add as much as you like.

Note:

One tablespoon = 15CC.

The above materials still have to be calculated according to the capacity of the glass available at home. The volume ratio of 'coffee' and 'milk and cream' can be based on 1:1, and then adjust your favorite taste according to your favorite coffee. This time, I changed a glass, which is probably 400CC. I increased the volume of coffee and wanted to make iced coffee with adult flavor, but added interesting coffee jelly and chocolate sherbet. So the taste is medium, strong and vaguely sweet.

Practice ~

♣ cup edge decoration (left below): rub lemon around the cup edge so that the glass edge is covered with lemon juice; if you use commercial bottled lemon juice, please dip the lemon juice with a kitchen paper towel and wipe it around the cup edge. Then put the right amount of sugar in the small plate, turn the cup upside down, apply force down evenly, make the edge of the cup stained with a circle of sugar, and then put the cup straight. This step is only for decoration, decorated with sugar on the edge of the cup echoes the 'ice crystal' again, but this step can be omitted and will not affect the flavor at all.

♣ put chocolate sherbet at the bottom of the cup and scoop in the coffee jelly (pictured on the right above).

♣ mix chilled milk and chilled milk well and pour into a cup of coffee jelly.

♣ cooled coffee: brewed hot coffee with ice into a snow cup, rapid shake cooling or put ice and water in a large iron basin, put the hot coffee in a container, and then put it into a large iron basin to cool.

♣ pours the cooled coffee into the cup and injects it with the back of the spoon to reduce the impulse. Slowly pour the coffee liquid through the spoon to the edge of the cup. Please refer to Ice Latte 1 for photos.

♣ beat the chilled cream out of the foam, pour it into the cup until it is eight or nine minutes full, and determine the amount of chilled cream decorated at the top according to your preference.

Drinking method ~

Stir with a straw while drinking, because Geely T is used to make coffee jelly, so small diameter straws can also easily suck up soft coffee jelly. If you use a commercial coffee jelly, break the coffee jelly slightly or drink it with a large diameter straw. As mentioned earlier, this' ice crystal mocha'is a medium-strong, vaguely sweet adult flavor, using chocolate sherbet with a special flavor but not sweet, bringing a refreshing mocha flavor to hot weather.

Later words ~

I made coffee jelly because I wanted to make use of the cold coffee. And because I want to make use of coffee jelly, I look at the materials on hand and make 'ice crystal mocha coffee'. However, don't go to the restaurant or caf é and order ice mocha with the boss. No one knows what it is. Occasionally at home to enjoy the original private iced coffee, there is a unique feeling. Just make yourself a cup of private coffee!

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