Introduction of mocha coffee beans

Mocha coffee (also known as mocha or mocha, also translated as Arabian premium coffee, English cafe Mocha, meaning chocolate coffee) is a variant of Italian latte (Cafe Latt é). Like the classic Italian latte, it is usually made of 1/3 espresso.

Mocha Coffee

Mocha Coffee

(Caff è Espresso) with 2/3 milk foam, but it also adds a small amount of chocolate. Chocolate is usually added in the form of chocolate syrup, but some coffee selling systems are replaced by instant chocolate powder. Sometimes, whipped cream, cocoa powder, and cotton candy are added to add to the aroma of coffee and as a decoration. Unlike the Italian Cappuccino, there is no milk foam on the mocha. Instead, mocha coffee is usually topped with cream and cinnamon or cocoa powder. It is also possible to add sunflower honey powder to the surface as a decoration and add flavor. One variant of mocha is White Cafe Mocha, which uses white chocolate instead of milk and dark chocolate. In addition to white mocha, there are some variants that are mixed with two kinds of chocolate syrup, sometimes called "Zebras" and sometimes comically called "tuxedo mocha" (Tuxedo Mocha).

Photos of mocha coffee products

Photos of mocha coffee products (20)

In some parts of Europe and the Middle East, Moccaccino is used to describe Italian lattes with cocoa or chocolate. In the United States, mocaccio refers to an Italian cappuccino with chocolate.

The name Mocha Coffee comes from Mocha, a small town on the Red Sea in Yemen. This place monopolized the export of coffee in the 15th century, which had a particular impact on the coffee trade sold to the Arabian Peninsula. Mocha is also a "chocolate-colored" coffee bean (from Yemeni mocha), which makes people associate coffee with chocolate and develop chocolate espresso drinks. In Europe, "mocha coffee" may refer either to this drink or simply to coffee made from mocha beans. In Yemen, coffee growers plant poplars to provide shade for coffee to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited soil resources. In addition to the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. However, even the best coffee, such as premium mocha, is air-dried and the peel is connected to the beans. Until now, Yemen often uses traditional stone mills to remove dry and hard shells, which makes the shape of coffee beans very irregular and often damages them.

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed, and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These beans are low in caffeine and are eaten from December to April of the following year. The problem in the past has been that coffee from the north was mixed with shoddy stuff before it was shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be determined to be genuine from the north. The vast majority of Yemeni coffee is grown in natural conditions, mainly due to the lack of funds for growers.