The oldest coffee in the world--mocha coffee mocha coffee making process mocha taste
Mocha coffee is the "oldest" coffee in the world, and its taste is consistent with antiquity and mellowness. Mocha coffee with a long history is synonymous with coffee. Its unique aroma and sour taste have attracted many coffee lovers.
Some people say that in coffee, Blue Mountain can be king and mocha can be called queen. Mocha coffee has the most unique, richest and most fascinating complex smell in the world: red wine, wild game, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spices, log, even chocolate. Mocha coffee has a special taste and varied levels, like a woman's mood. When you taste it slowly, the feelings you can experience will not be repeated and change constantly. The more you taste, the more you drink a glass of red wine. Someone once said that if Mexican coffee can be compared to dry white wine, then Yemeni mocha is Bordeaux wine.
Coffee mocha is made by putting milk and chocolate in espresso and finally whipped cream. It is well known that Yemeni coffee naturally gives off the smell of chocolate, and baristas have been inspired to make this coffee with a strong chocolate cream flavor.
Espresso is mixed with milk at 1:3, with whipped cream and chocolate sauce for beauty. You can also sprinkle a small amount of chopped peanuts or sliced almonds. Don't put a lot of force on the chocolate sauce, it's best to let it fall naturally by gravity. Adjust the amount according to the sweetness and cocoa content of chocolate. Don't let chocolate cover the taste of coffee.
[material]: espresso 30cc Chocolate Sauce 20g Hot Milk: 180ml foamed fresh Cream right amount of Chocolate finely crushed
[production]:
1. After warming the cup, extract the espresso and pour chocolate sauce into the cup. Stir until the chocolate sauce melts.
two。 Pour in the hot milk.
3. Pour in the hot milk.
4. If you want your coffee with whipped cream, you'd better put less milk.
5. Put the chocolate chips beautifully.
[hint]: use a coffee cup with a small opening, because it is better to squeeze cream around the edge of the cup. If the mouth of the cup is too big, do not squeeze cream on the coffee, it is best to pass the cream to the guest alone.
The article comes from Wang Sen Coffee training Institute.
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