How to make silky and strong salty mocha coffee? How to make a delicious mocha latte? What is the difference between latte and mocha coffee?

Traditional mocha coffee is made from espresso and hot milk as the basis and then adding it to chocolate products. It is very simple.

The addition of chocolate not only neutralizes the bitterness of coffee, but also adds a rich sense of layers to the coffee. Thanks to this, Mocha Coffee was very popular among consumers when it was launched. Although traditional mocha coffee is no longer popular now, the "variant" of mocha coffee has broken through and become a popular fried chicken in the coffee circle! Yes, it is "salty mocha".

The practice of salty mocha is not much different from traditional mocha coffee. Just adding a pinch of salt to the coffee causes a completely different change in mocha coffee.

Not only is the sweetness more prominent, but the aroma is also more obvious. Compared with traditional mocha coffee, salty mocha intertwined with salty and sweet seems to be more popular with modern consumers, so we can see that in recent years, many coffee shops have introduced new products such as "salty mocha". So today, Qianjie will come to share with you how to make the popular salty moka coffee!

The materials that need to be prepared... First of all, Qianjie will introduce the materials that will be used later. They are all easy to buy. They are: espresso/mocha pot coffee, fresh milk/pure milk, chocolate/chocolate paste or sugar-free chocolate powder, condensed milk, cream, and a little salt. Although the taste of chocolate will cover most coffee flavors, Qian Jie believes that the choice of coffee beans is also very important. Because when the taste provided by coffee beans matches that of milk chocolate, the better the taste and taste of mocha coffee will be. Therefore, Qianjie suggested that if you want to make a very delicious salty mocha, it is best to choose coffee beans that match the taste of chocolate, such as medium and deep roasted coffee beans.

Because this kind of coffee beans will have a strong nutty and chocolate flavor, which is very consistent with the taste of milk chocolate and will not feel awkward. Take Qianjie's bean list as an example. There are many coffee beans that match the above description in Qianjie's bean list. For example, those from a single origin include Qianjie Indonesia·Golden Mantelin, Qianjie Brazil·Queen's Estate; in the matching series, there are Qianjie boutique matching, Qianjie classic matching, Qianjie basic matching, Qianjie commercial matching, etc. So, the coffee beans selected for this sharing are Qianjie's classic blend. It is made of coffee beans from three producing areas: Brazil, Manternin and Vietnam. It has a strong flavor of chocolate, nut and cream, which is very suitable for Mocha coffee. Chocolate flavor! When the ingredients are ready, we can start making coffee!

Making super rich salty mocha First of all, we need to make the base for salty mocha coffee. The base is very simple to make, just mixing espresso with other materials such as chocolate products and stirring well. The ratio used here on Qianjie is: double espresso coffee (20g powder for 30 seconds and 40ml), 8g sugar-free chocolate powder, 8g condensed milk, 5 g chocolate paste, and 0.5 g edible salt. (If there is no espresso, you can also use the espresso extracted from the mocha pot instead, but the production of mocha pot coffee needs to pay attention to the concentration, which can be transferred to this article "Portal" to understand) Pour them all into the same container and stir with bamboo, stir until there is no obvious particle.

Because the first thing we share here on the front street is hot salty mocha, we need to start whipping milk after stirring the chocolate coffee base. The milk's whipping is consistent with regular latte milk, thin foam, and the temperature is around 65°C. (Note: If the base is mocha pot espresso rather than concentrate, then the milk can be replaced with pure milk, which can improve the taste of coffee)

After we are done, we can start mixing the two! There are two practices to choose from. The first is to carry out flower pulling, which is the practice shared by Qianjie in October last year. I won't go into it here.

The other is like a cappuccino, using milk foam to create a donut-like appearance. The method is simple: First, we dig 2 to 3 teaspoons of milk foam and lay it in the middle of the coffee. (Note: The area of the milk foam should be as large as possible)

After laying is completed, we will concentrate all the remaining milk foam in the center and inject it until the cup is full (200ml).

Finally, we just need to sprinkle some chocolate powder/chocolate chips to enhance the aroma of this cup of salty mocha, and a cup of fragrant and delicious salty mocha will be finished! (It is best to sprinkle chocolate powder in the middle, otherwise the coffee "donut" will be made in vain because it is covered with powder, as shown in the figure below)

Compared with last year's version, Qianjie believes that this year's version will have a strong aroma, but will not taste too heavy, which will be more friendly for friends who don't like sweetness. The ice version is much simpler! Last year, Qianjie shared the Ice Shake version, so this year, I will share a regular version. The basic practice of coffee is still the same, except that the chocolate paste can be slightly more than 5g and the salt can be 0.5g. When the chocolate coffee base is finished, we set it aside! Then take out the ice cup and hang a wall on the cup with chocolate sauce. (It is best to freeze the chocolate paste in advance before hanging on the wall to reduce its fluidity and prevent the following...)

Then add 120g of ice cubes and 180ml of iced milk into the cup.

Then we pour in the chocolate coffee base we have prepared in advance.

Finally, fill it with milk foam or whipped cream, sprinkle with chocolate powder/chips, and even add some chocolate blocks and biscuits to decorate it. A cup of iced salty mocha is finished.

Compared with the hot version, the iced salty mocha tastes equally fragrant, but in comparison, its taste will be smoother and more refreshing. But note that before tasting, we'd better use a straw to stir it so that the chocolate coffee can be fully integrated with the milk, so that the coffee can be more delicious.

- END -