What is Caffè Marocchino? What is Morocco coffee? How to make chocolate coffee?

In order to allow more people who cannot drink bitterness to enjoy the delicious taste of espresso, baristas will add various condiments that can dilute the bitterness to the coffee according to local conditions, thereby neutralizing the strong bitterness of the coffee. As a result, various fancy coffees appeared like this. What Qianjie wants to share today is a particularly niche presence in fancy espresso! Although it is a niche, Qianjie believes that the combination of materials used to make it is familiar to everyone: concentrate, milk foam, chocolate sauce/cocoa powder! How is it? Is it very familiar?

That's right! It has the same beauty as the mocha coffee that is often shared in Qianjie articles, but its taste and taste are completely different from mocha coffee. And it is what Qianjie mentioned in the title-Caffè Marocchino!

In Italian,"Marocchino" means "of Morocco," so its literally literally translates as "Morocco coffee." But many times, we are more accustomed to calling it "Marocino coffee", its transliteration name. Because if you call it Morocco coffee, it will easily be confused with Morocco's local specialty spicy coffee, resulting in misunderstandings. Although Caffè Marocchino is named Morocco, it did not originate in Morocco, but was born in Italy, the birthplace of espresso coffee. As for why it was named Morocco Coffee, it is because the color of this cup of coffee is very similar to a specialty of Morocco.

According to information reviewed on Front Street, the origin of Caffè Marocchino dates back to the mid-20th century and was developed by a barista at Bar Carpano in the Italian border province of Alessandria. Because the bar is located near a factory run by Borsalino, most of the regular guests at the bar are employees from the Borsalino factory. Here, Front Street gives a brief introduction to Borsalino. Borsalino is a long-standing Italian luxury hat jewelry brand. The hats designed by this brand are famous for their superb craftsmanship and iconic design, especially its customized fedoras have become one of the most popular hats in the world under the wear of a group of Hollywood stars.

Humphrey Bogart wore the Fedora hat in the 1942 film Casablanca, which starred in him, one of the reasons why the Fedora hat became so famous. Then why does Front Street mention this? Because some Borsalino hats will be sewn into a brown pimp known as Morocco. As Front Street explained at the beginning, not everyone can accept the strong bitterness of espresso coffee, so in order to take care of those who cannot drink the bitter concentrate, the barista at Capano Bar uses chocolate as a seasoning and blends it into the coffee. Then add milk foam to make a cup of espresso with a strong flavor but less bitter flavor. Then, because the cup of coffee would be sprinkled with a layer of cocoa powder at the end of the making process, and the color of the cocoa powder was very similar to the color of the Morocco pimp on Bosalino's hat, Capano's barista named it Caffè Marocchino. (It is also said that Capano's barista specially developed it with the inspiration of the Morocco pimp of the Bossalino hat)

Although Caffè Marocchino and Mocha have similar ingredients, they are completely different drinks. Mocha coffee is made based on espresso and then added with a large amount of milk and chocolate sauce. The cup size is relatively large and there is almost no bitterness.

The cup size of Caffè Marocchino is not that large, rather very small, because the cup size of Caffè Marocchino is usually around 60ml. Its main ingredients are espresso, milk foam, and cocoa powder. It can be said that more milk foam and cocoa powder are added to the macchiato, and the flavor of coffee will be very strong. You can find it on the menu of almost most Italian cafes, and it can be said to be very popular locally. However, it is worth mentioning that the name of Caffè Marocchino may vary in different regions, and the practices will also vary.

So next, Qianjie will come to share with you a relatively common production method of this Caffè Marocchino ~

Production and sharing: The ingredients needed to be prepared for Morocco coffee are very simple: double espresso, milk foam, cocoa powder (if the cocoa powder does not contain sugar, then you need to add extra sugar), and then prepare an additional small cup of about 60ml. So first, let's sprinkle appropriate amount of cocoa powder into the cup. If the cocoa powder does not contain sugar, then it is best to add some extra sugar here and dilute the bitterness with drops)

Then we extract the espresso! The coffee beans used here on Qianjie are still resident players in the store. They are blended with warm sun, and the extraction parameter is 20g of powder. It takes 30 seconds to extract 40ml of coffee liquor! During the process of extraction and concentration, we can easily send out the milk foam. The thicker the milk foam, the better. When the concentration and extraction are completed, we directly pour the concentration into the cup.

Then we took out the milk foam we had just beaten, dug out the foam with a small spoon, and covered it on the espresso until the cup was full. (Don't use a too big cup, otherwise you won't be able to drink coffee in the next sip)

In the end, we just need to sprinkle another layer of cocoa powder on the surface of the milk foam, and a cup of Caffè Marocchino will be finished!

After taking a big gulp, Qianjie first felt the aroma of cocoa powder on the surface, followed by the dense touch of milk foam, and then immediately switched to espresso with a strong flavor and thick taste. The layers were very obvious and rich! Because the taste of cocoa powder matches the flavor of Qianjie Warm Sun, the flavor of coffee is further highlighted. Whisky, chocolate, butter cookies, and a few berries can be clearly felt. Overall, it's quite good, but if friends can't endure hardship, Qianjie suggests that you add more sugar when making, or replace cocoa powder with chocolate paste/milk foam with cream. It's more appropriate. Because the milk foam itself does not have much taste, it and a little sugar can only properly dilute the bitterness without changing the overall taste. For friends who don't like hardship, this is still a very exciting cup of coffee. Finally: The store does not produce it ~

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