Introduction to the Historical Origin of mocha Coffee the steps of making Italian mocha coffee

"Boss, I'll have a mocha."

"Sorry, we don't have a mocha."

Once upon a time, mocha, along with latte and cappuccino, was on the regular menu of espresso and was a must-order product for many people. Today, many boutique cafes no longer feature mocha fancy coffee and even remove it from the menu and replace it with more popular coffee categories, such as dirty and oatmeal milk lattes. The figure of Mocha seemed to fade away from the coffee shop.

When was mocha coffee added to the Italian menu?

"Mocha" gets its name from the Yemeni port of Moka. For hundreds of years since the beginning of the 15th century, all coffee beans have been concentrated in the port of Mocha, where they are exported across the Red Sea. Since then, the port of Mocha has become the hub of the coffee world.

Because the sacks containing coffee beans were marked with "MOCHA" to prove that they were transported from the port of Mocha, Europeans referred to the delicious coffee beans shipped from the port of Mocha as "mocha coffee", which explains why Mocha became synonymous with coffee in the early days. Mocha coffee beans are famous for their small fragrance. After deep baking, they have a strong acidity and a moderate taste, with a rich chocolate flavor.

The Italian mocha we are talking about today dates back to Italy in the 18th century. At that time, because the Netherlands brought coffee to Southeast Asia, France brought coffee to South America, the port of Mocha lost its monopoly on coffee, and mocha beans became scarce in Europe during the middle and later period under the Ottoman Empire.

In order to imitate the chocolate flavor of mocha beans, some people try to add cocoa powder to the coffee. Later, with the advent of espresso machines and the popularity of espresso-based fancy coffee around the world, this chocolate-based milk coffee became an important part of the Italian menu.

Italian mocha coffee takes shape in the second wave of coffee.

With the popularity of espresso, coffee chains have sprung up and become popular all over the world. At that time, the quality of coffee was mixed, and in order to meet the increasing demand for coffee in the market, this kind of coffee shop chose to use mixed beans from multiple producing areas. Bringing out the golden grease and roasting aroma of coffee through heavy (deep) roasting not only reduces costs, but also provides stable and consistent coffee, when bitterness and caffeine are the impression that coffee leaves on most people.

If you want to cover up the strong bitterness in coffee, there are naturally sweet elements, such as syrup, chocolate sauce, caramel sauce, cream and other accessories have become important materials for everyone in beverage research and development.

The traditional Italian mocha is based on espresso and hot milk, with flavoring containing chocolate, which can be cocoa powder, chocolate syrup, dark chocolate or milk chocolate. The surface of the coffee is often topped with whipped cream and then sprinkled with chocolate sauce or sprinkled with cinnamon and marshmallows. The addition of chocolate and cream not only enriches the layering of the drink, but also neutralizes the bitterness of coffee, so it is favored by consumers.

Now, why are mochas becoming more and more rare?

Let's pull the progress bar to the third wave of coffee. The emergence of the concept of boutique coffee emphasizes the flavor characteristics of the country of origin and individual coffee, and pays more attention to the different experiences brought by the cultivation and processing of coffee. With the improvement of various links, the quality of coffee beans has been improved. In order to express the uniqueness of coffee itself, beans are no longer roasted deeply and brewed in a variety of ways, such as hand brewing.

In addition, in recent years, the emphasis on low-sugar, sugar-free healthy diet continues to promote, high-sugar, high-calorie diet has been gradually replaced. Therefore, the coffee flavor is masked by excipients, and the mocha coffee with high sugar content is naturally "eliminated" by the market.

Although the classic Italian mocha is indeed weakening, people's love for the rich chocolate flavor is still there. We can notice that in addition to the espresso coffee with black flavor in the beans, there are more coffee flavors made directly with chocolate.

You should drink ice mocha in summer.

Considering that the raw materials are not easy to preserve, mocha coffee has been removed from the permanent menu on Qianjie. Whenever you want to drink sweet milk coffee, Qianjie will make yourself a cup of ice mocha. The ingredients needed to make an ice mocha are not complicated: double espresso + chocolate sauce + 200 grams of fresh milk + ice cubes.

First prepare a transparent glass, hang the chocolate sauce all over the wall, add ice cubes and half the milk, then pour in 10 grams of chocolate sauce in the extracted Italian concentrate. Then use the pressure kettle to beat the other half of the iced milk, scrape off the big bubbles floating on the surface and pour nearly to the full cup. Finally, the chocolate sauce is used to carve the pattern, and a cup of fragrant and sweet ice mocha is made.

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