Have you ever heard of fancy mocha and Yemeni mocha? have you ever heard of mocha as a variety of coffee?

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When it comes to mocha, do you think of fancy mocha with chocolate in your coffee, or mocha in Yemen, a monument in the coffee world? What Qianjie Coffee wants to share with you today is not fancy mocha coffee, nor Yemeni mocha coffee, but mocha coffee!

Generally speaking, mocha refers to any coffee with chocolate flavor, including a simple mixture of hot chocolate and coffee. In fact, the word mocha originally had nothing to do with chocolate or the combination of chocolate and coffee. The word appeared as early as 1773, when it referred to all kinds of coffee.

Mocha beans are actually named after the Yemeni port of Al Mokha, where the beans were shipped. Compared with its previous reputation, the "port of Mocha" has failed to prosper and has become a historic port with only white beaches. Even so, it still spread all over the world under the name of coffee.

Mocha beans are grown in the mountains of central Yemen in the Arabian Peninsula. There was a time when the word "mocha" was almost synonymous with "coffee" and often appeared in everything related to coffee, even if it had nothing to do with Yemeni coffee.

It is known as Moka because it was originally grown in Yemen and was later taken to the island of Reunion. The mocha variety is considered to be a variety of bourbon beans because the beans are smaller, genetically close to bourbon coffee and genetically related to Laurina varieties. (there is another theory that this is a separate variety found in Yemen. )

Beans are small round in shape and are very vulnerable to coffee leaf rust. The coffee tree grows in a conical shape with short spacing between leaves and small oval leaves. The flower room is large but the flowers are small, and the fruits and seeds are the smallest of the Arabica species. The seeds of the mocha tree look more like cracked peas than coffee beans.

It is precisely because the bean shape of mocha coffee beans is very small, so it is also known as small mocha. The small mocha grown in Central and South America is not only small, but also the yield is low, generally small mocha beans are about 10 to 11 mesh, which is much smaller than the average Central and South American coffee beans. 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 average Arabica 5% to 10%.

We can take a look at mocha's cooked beans, the beans are small and round, and the overall size is relatively uniform!

The brewing parameters and flavor of Qianjie coffee are shared as follows:

Parameters: powder amount 15 g, water temperature 89 ℃, powder / water ratio 1:15, medium and fine grinding (BG 5T: Chinese standard 20 sieve pass rate 58%), stage extraction.

Steaming with 30 grams of water, see the coffee powder bed from wet to dry after the end of steaming, steaming time is 30 seconds, small flow center circle water injection to 122 grams off, and so the water level drop is about to expose the powder bed to 225 grams stop, when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) extraction time is 1: 40 ".

Flavor: dry aroma with fermented fragrance, wet fragrance with floral aroma, taste with raspberry, fruit hard candy, cream, chocolate and raisin sweetness.

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