A brief introduction to the characteristics of high-quality mocha-flavored coffee beans mocha coffee

Sitting in a coffee shop, flipping through recipes and reading coffee magazines, you will inadvertently come across many

Iced mocha coffee

Iced mocha coffee

Although Mocha is a simple word, it has many meanings.

Coffee beans: the earliest mocha refers to a kind of coffee beans exported from the Yemeni port of Moka. It is produced in Ethiopia in Africa and is the most sour coffee. Mocha coffee is also known as "Ethiopian coffee".

Coffee: when used in flavored fancy coffee, mocha refers to hot coffee with hot chocolate and whipped cream, because mocha originally means chocolate.

Coffee pot: in terms of coffee making utensils, mocha refers to a delicate and small mocha pot, which uses steam to quickly extract coffee. This pot is famous for its changeable shape.

The mocha pot was invented in 1933, and its structure has never changed, but its appearance, shape and material are constantly changing. The earliest mocha pots were made of aluminum, but aluminum was easy to interact with the acids in coffee, producing a bad taste, and then gradually changed to stainless steel or even partly made of heat-resistant glass.

The mocha pot consists of two parts, which are combined together by rotation. The lower part of the pot is a chamber for holding water, there is a safety air hole on the upper end of the chamber, and above the chamber is a filter full of small holes filled with coffee powder. The top half of the pot is a covered container with a handle for holding coffee liquid, and at the bottom of the container is a filter mesh with a rubber ring on it. In the center is a hollow metal tube that allows coffee to seep out.

When brewing coffee in a mocha pot, first fill the lower chamber with water, but do not exceed the safety air hole. Then fill the filter with coffee powder. The filters are carefully designed by experts, so there is no need to measure the amount of coffee powder, just fill the filter. Then put the upper and lower chamber into the tight, you can put on the fire to cook.

The mocha pot belongs to the apparatus for extracting coffee with high pressure steam, which has the characteristics of small size, elegant appearance, simple operation, fast brewing and so on, so the mocha pot is very suitable for family use. The coffee brewed from the mocha pot is also known as Mocha. Although it is not really espresso, it can.

It's a doubly strong coffee.

Related noun editing

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans. Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor