Coffee beans Old mocha coffee

mocha coffee

Cafe Mocha is one of the oldest coffees, dating back to the origins of coffee. Mocha is a blend of espresso, chocolate sauce, whipped cream and milk. Mocha takes its name from the famous Mocha Harbor. In the 15th century, the outward transportation industry of non-coffee countries in the Middle East was not prosperous. Yemen mocha was a major export port near the Red Sea at that time. At that time, coffee was collectively referred to as mocha coffee as long as it was concentrated in Mocha port and then exported to Africa. Although the new port replaced the status of Mocha Port, the origin of Mocha coffee in Mocha Port period was still preserved, and the coffee beans produced in these places were still called Mocha coffee beans. Drinking coffee can eliminate fatigue and help digestion.

basic overview

Mocha coffee (also known as mocha or mocha, English is Café Mocha, meaning chocolate coffee) is a variant of Italian latte (Café Latté). Like a classic latte, it's usually one-third Caffè espresso and two-thirds milk foam, but with a dash of chocolate. Chocolate is usually added in the form of chocolate syrup, but some coffee distribution systems substitute instant chocolate powder. Sometimes whipped cream, cocoa powder, and marshmallows are added to enhance coffee flavor and garnish. Unlike Cappuccino, mocha coffee is topped with no fresh milk foam. Instead, mocha coffee is usually topped with some whipped cream and either cinnamon or cocoa powder. It is also possible to add marshmallow powder to the surface as a decoration and to add flavor. A variant of mocha is White Café Mocha, which uses white chocolate instead of milk and dark chocolate. In addition to white mocha coffee, there are also varieties that mix two chocolate syrups, sometimes referred to as Zebras and sometimes comically as Tuxedo Mocha. In some parts of Europe and the Middle East, the term Moccaccino is used to describe Italian lattes with cocoa or chocolate. Mochaccino in the United States refers to Italian cappuccino with chocolate added.

The name mocha coffee originated from the Red Sea seaside town of mocha in Yemen. The region monopolized coffee exports in the 15th century, particularly affecting coffee exports to the Arabian Peninsula. Mocha is also a "chocolate-colored" coffee bean (mocha from Yemen), which conjures up the association of coffee mixed with chocolate and led to the development of chocolate espresso drinks. In Europe,"mocha coffee" may refer to either the drink or simply coffee brewed from mocha beans.

preparation method

[Chinese Name]: Mocha Coffee

Name: Mocha

[Ingredients]: Italian concentrate 30ml, chocolate sauce amount, whipped cream amount, milk amount

[Method]: Pour espresso coffee and milk into a cup 7 minutes full, squeeze cream and pour chocolate sauce.

[Detailed Description]: Guests can choose their favorite cups at will, and can adjust the amount according to the size of the capacity. Coffee can also be mixed coffee.

dispute over origin

More than 100 years ago, the entire Middle East non-coffee countries, when the outward transportation industry was not prosperous, Yemen Mocha was the main export port near the Red Sea at that time, most of the coffee produced in Africa was first transported to Yemen Mocha Port and then exported to Europe. A hundred years later, African coffee countries have gradually developed their own export ports, no longer relying on Mocha Port, Mocha Port has also retreated inland due to siltation, but now Mombasa Port Durban Port Beiva Port in Africa has become some of the emerging coffee export ports in Africa, but at that time coffee as long as it is concentrated in Mocha Port and then exported to Africa, are collectively referred to as Mocha Coffee.

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

Coffee has been produced in Yemen for more than 500 years in an ancient way. At the beginning of the 17th century, the first batch of Yemeni coffee sold to Europe was exported through the ancient small port-Mocha Port, which amazed Europeans and called the delicious coffee shipped from Mocha Port "Mocha Coffee", which is the origin of the name "Mocha Coffee".

The coffee produced in Yemen is the best, followed by Ethiopia (Ethiopia) mocha; mocha coffee with lubrication in the acid to strong acid, sweet nature is particularly good, unique flavor, containing chocolate taste; with the temperament of noble women, is a very characteristic pure coffee.

Mocha coffee shows a strong New York flavor in a small cup.

development history

Mocha is named after the famous Mocha Harbor. In the fifteenth century, East Africa was very underdeveloped in transportation, but it produced the world's most precious coffee beans, which were collected at Mocha Port in Yemen and shipped to Europe. Today, Mocha Port has retreated inland due to the accumulation of silt, and new ports, including Mombasa and Durban, have replaced Mocha Port, but the origin of Mocha coffee in Mocha Port period is still preserved, and the coffee beans produced in these places are still called Mocha Coffee Beans.

Mocha beans are so popular because of their rich taste. Red wine aromas, wild aromas, dried fruit aromas, blueberries, grapes, cinnamon, tobacco, sweet spices, logs, even chocolate. Europeans love mocha coffee and have long regarded it as an expendable luxury.

With the birth of Italian fancy coffee, people tried to add chocolate to regular coffee instead of mocha coffee, which is now often drunk fancy mocha. Italian fancy mocha coffee is made by mixing 1/3 of Italian espresso, 2/3 of hot milk, and then adding chocolate ingredients. Traditional Italian fancy mocha coffee uses chocolate syrup as an ingredient, but since mocha coffee has become popular, more home-made mocha coffee uses chocolate syrup instead of chocolate powder. Today's mocha coffee uses dark chocolate as well as milk chocolate as an ingredient. Unlike cappuccino's thick milk foam, mocha tops don't have milk foam, replaced by whipped cream, and cocoa powder and cinnamon are added. Preserved fruit is also used as a garnish for mocha coffee placed on top.

Therefore, the so-called mocha coffee is actually a general term for mocha bean coffee and fancy mocha coffee. When tasting mocha coffee, you must pay attention to this point, so as not to order coffee that is not the mocha coffee in mind.

mocha coffee

More than 100 years ago, the entire Middle East non-coffee countries, when the outward transportation industry was not prosperous, Yemen Mocha was the main export port near the Red Sea at that time, most of the coffee produced in Africa was first transported to Yemen Mocha Port and then exported to Europe. A hundred years later, African coffee countries have gradually developed their own export ports, no longer relying on Mocha Port, Mocha Port has also retreated inland due to siltation, but now Africa's Mombasa Port, Durban Port, Beiva Port... have become some of Africa's emerging coffee export ports, but at that time coffee as long as it is concentrated in Mocha Port and then exported to Africa, are collectively referred to as mocha coffee.

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

Coffee has been produced in Yemen for more than 500 years in an ancient way. At the beginning of the 17th century, the first batch of Yemeni coffee sold to Europe was exported through the ancient small port of Mocha Port, which amazed Europeans and called the delicious coffee shipped from Mocha Port "Mocha Coffee", which is the origin of the name "Mocha Coffee".

At present, the coffee produced in Yemen is the best, followed by the Ethiopian mocha; mocha coffee with lubrication in the acid to strong acid, sweet nature is particularly good, unique flavor, containing chocolate taste; with the temperament of a noble woman, is a very characteristic pure coffee.

benefits

Coffee contains certain nutrients. Nicotinic acid in coffee contains vitamin B, which is higher in roasted beans. And there are free fatty acids, caffeine, tannic acid and so on.

Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs, constipation has a great effect. Bathing with coffee powder is a kind of thermotherapy, which has the effect of losing weight.

Coffee has a hangover effect. Drinking coffee after drinking will quickly oxidize acetaldehyde converted from alcohol and decompose it into water and carbon dioxide and expel it from the body.

Coffee can eliminate fatigue. To eliminate fatigue, it is necessary to supplement nutrition, rest and sleep, and promote metabolic functions, and coffee has these functions.

Three cups of coffee a day can prevent gallstones. Caffeinated coffee stimulates contraction of the gallbladder and reduces cholesterol in bile, which can easily form gallstones. Harvard University researchers found that men who drink two to three cups of coffee a day have a 40% lower chance of developing gallstones.

Drinking coffee regularly can prevent radiation damage. Radiation damage, especially the radiation of electrical appliances, has become a more prominent pollution. Indian atomic researchers reached this conclusion in mouse experiments and said it could be applied to humans.

Coffee's health benefits. Coffee has the functions of antioxidation and heart protection, strengthening muscles and bones, benefiting waist and knees, stimulating appetite, eliminating fat, eliminating accumulation, removing dampness from orifices, activating blood circulation and removing blood stasis, stopping wind and stopping spasm, etc.

The emotional impact of coffee. Experiments have shown that the average person absorbs 300 mg (about 3 cups of brewed coffee) of caffeine a day, which will have a good effect on a person's alertness and mood.

meaning

Sitting in a cafe, flipping through recipes, reading coffee magazines, you will inadvertently encounter many mocha (Mocha) although it is a simple word, but it has many meanings.

Coffee beans: The earliest mocha refers to a coffee bean exported from the port of Mocha in Yemen. It is produced in Ethiopia, Africa, is the most acidic coffee, mocha coffee is also known as "Ethiopia coffee";

Coffee: When used in flavored fancy coffee, mocha refers to hot coffee with hot chocolate and whipped cream, because the original meaning of mocha is chocolate.

Coffee pot: In terms of coffee making appliances, mocha refers to a delicate and compact mocha pot, which is a pot that uses steam to quickly extract coffee. This pot is known for its varied shapes.

Mocha pot was introduced in 1933, its structure has never changed, but the appearance and use of materials are constantly changing. The earliest mocha pots were made of aluminum, but aluminum easily reacted with acidic substances in coffee, producing a bad taste, and later gradually changed to stainless steel and even partially made of heat-resistant glass.

The mocha pot consists of two parts, the upper and lower, which are combined into one by rotating. The lower part of the pot is a cavity for holding water, the upper end of the cavity is provided with a safety vent, and the upper part of the cavity is a filter full of small holes for holding coffee powder. The top half of the pot is a covered container with a handle for holding coffee liquid, and the bottom of the container is a filter mesh with a rubber ring. 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 vent. Fill the filter with ground coffee. The filters have been carefully designed size by experts, so there is no need to measure the amount of coffee powder, just fill the filter. Then cover the upper and lower chambers tightly and put them on the fire to cook.

Mocha pot belongs to the use of high-pressure steam extraction coffee appliances, with small size, elegant appearance, simple operation, brewing fast and other characteristics, so mocha pot is very suitable for family use. Coffee brewed in mocha pots is also called mocha coffee, although it is not really espresso coffee, but it can be said to be double strong coffee.

relative term

Flavor: Overall impression of aroma, acidity, and alcohol.

Acidity: The strong acidity characteristic of all coffee grown in the plateau. The sour and spicy here is different from bitter and sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to play a role in boosting the mind and cleansing the taste. The acidity of coffee is not acidic or sour in pH, nor is it acid that enters the stomach and makes people uncomfortable. When brewing coffee, acidity performance is very important, in good conditions and skills, can develop a refreshing acidity of the special taste, is a necessary condition for senior coffee. Acidity is a term used to describe a lively, bright flavor, somewhat similar to the way it is described in wine evaluation. If coffee beans lack acidity, they lose their vitality and taste empty and tasteless. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, the acidity characteristics have an aggressive fruity taste and a similar red wine texture.

Body: After drinking coffee, the tongue has a taste. Alcohol varies from light to watery to light, medium, high, fatty, and even syrupy Indonesian coffee.

Aroma: The aroma and aroma of coffee after blending. Words used to describe odors include caramel, charred, chocolate, fruity, grassy, malty, etc.

Bitterness: Bitterness is a basic taste, and the sensory area is distributed in the root of the tongue. The bitter taste of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Bland: Coffee grown in lowlands and usually quite light and tasteless. Coffee with too little powder and too much water will also have the same light effect.

Briny: After brewing coffee, if it is overheated, it will produce a salty taste.

Earthy aroma: Usually used to describe spicy and earthy Indonesian coffee, not to refer to the taste of coffee beans stained with earth. Exotic: describes coffee with unique aroma and special flavor, such as flowers, fruits, spices like sweet characteristics. Coffee grown in East Africa and Indonesia usually has this characteristic.

Mellow: Used to describe coffee with a good balance of acidity.

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

Soft: describes coffee with low acidity like Indonesian coffee, also described as mellow or sweet.

Sour: A taste sensation primarily located on the back of the tongue that is characteristic of lightly roasted coffee.

Spicy: A flavor or smell reminiscent of a particular spice.

Strong: technically, describes the number of advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in a particular conditioning product. In colloquial usage, it describes the intense flavor of dark roast coffee.

Sweet: It is essentially fruity and is also related to alcohol.

Wild: describes coffee with extreme taste characteristics.

Wine [Winy]: Fruity acidity and smooth alcohol, creating a special flavor contrast.