Characteristics of roasting methods of mocha coffee beans in the producing area, taste and aroma

Palate: slightly sweet with soft acidity, sweetness has its unique round ripe taste and its unique sweetness, sour and bitter taste is extremely elegant.

2. Fragrance: full-bodied aromas of fruit and grass.

3. Vision: the bean granule is small and the bean color is uneven. Remarks show that Ethiopia, known as the birthplace of coffee, has a history of coffee origin and traditional agricultural countries, and is most famous for its "mocha-Mocha" coffee. In the West, Mocha is not only the name of the coffee variety, but also refers to the method of brewing coffee or the utensils for brewing coffee and special conditioning methods. Mocha coffee beans are mostly dried, but there are also so-called gourmet water-washed beans. Mocha beans are famous for their sour taste, slightly sweet, slightly alcoholic aroma and low caffeine content.

Also known as "Wicklana Coffee". Combining the sour and mellow flavor of mocha coffee with the sweetness of warm fresh milk and chocolate syrup, it has become the most popular drink for women.

Features: the acidity, aroma and mellow of mocha hot coffee, mixed with the sweetness of warm fresh milk and chocolate syrup, are very suitable for women and people who are afraid of heavy caffeine.

Tip: pay attention to the proportion of added portions, fresh milk only needs to be warm.

Taste: sweet and mellow.

Ingredients: 1 cup of mocha hot coffee, 2 OZ of warm fresh milk, 2 OZ of chocolate syrup, right amount of fresh cream, a little sliced chocolate, sugar packet.

Procedure: 1 cup of mocha hot coffee is about 7 minutes full, add 2 OZ warm milk, 1 OZ chocolate syrup and stir, then rotate and add a layer of whipped cream, sprinkle with sliced chocolate chips and attach sugar packet. (OZ: ounces, 1OZ=28.41 milliliters)

Suitable time to drink: in the morning or after meal

The history of mocha coffee

More than a hundred years ago, the outward transportation industry did not flourish throughout the coffee countries in Central and East Africa. Yemeni Mocha was a major export port near the Red Sea at that time. Most of the coffee produced in Africa was first transported to the Yemeni port of Mocha and then exported to Europe. Today, a hundred years later, African coffee countries have gradually developed their own export ports, no longer rely on the port of Mocha, and the port of Mocha has retreated inland because of the accumulation of silt, but now the ports of Mombasa, Durban and Beiva in Africa. All of them have become some emerging coffee export ports in Africa, but at that time, as long as the coffee was concentrated in the port of Mocha and then exported to Africa, it was collectively called mocha coffee.

There are many answers to this question. Some people say that mocha is a certain place of origin, and some people remember that mocha is sweet chocolate coffee. In fact, authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

As early as more than 500 years ago, Yemen produced coffee in an ancient way. In the early 17th century, the first Yemeni coffee sold to Europe was exported through the ancient port of Mocha, which amazed Europeans. The delicious coffee shipped from the port of Mocha was called "Mocha Coffee", which is the origin of the name "Mocha Coffee".

At present, the coffee produced in Yemen is the best, followed by the mocha of Ethiopia; the mocha coffee belt is very sour, sweet, unique and contains chocolate flavor; it has the temperament of a lady and is a kind of pure coffee with unique characteristics.