Mocha | The difference between mocha beans, mocha pots and mocha coffee

Click to follow | Daily boutique coffee culture magazine

For coffee industry exchanges, please add

Private WeChat Qianjie Boutique Coffee , WeChat ID:

(Press and hold to copy)

qianjiecoffee

Coffee originated in Ethiopia, located on the East African Plateau. For nearly 2,000 years, it has been producing high-quality hand-dried Karabi coffee beans, which are named after the ancient capital of Hara.

It is said that the place where Europeans first imported coffee in the 17th century and spread it to the world was the world's largest coffee port - Mocha Port.

More than 1,500 years ago, coffee trees were introduced to Yemen, across the Red Sea, thus starting the coffee bean's journey around the world. Yemeni coffee was exported from the Port of Mocha (now silted up and abandoned) to all parts of the world (mainly to Europe via Turkey), so Yemeni coffee got its name from the export port. This is the "Mocha bean" we often see today.

Mocha difference mocha beans

Mocha beans: Originated in Ethiopia, Yemen was called Arabia before the 6th century AD, so the coffee trees transported from them to other places were also called Arabica coffee trees. Yemen was the first country in the world to produce coffee as a large-scale crop. The planting and processing methods of Yemeni Mocha coffee today are basically the same as those hundreds of years ago.

In most Yemeni coffee farms, coffee farmers still resist the use of artificial chemicals such as chemical fertilizers. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. Even more unique is that Yemeni mocha beans are still shipped in a straw woven bag, unlike other places that use chemical woven bags.

The beans are small and fragrant, with a strong sour and mellow taste, a slight wine aroma, spicy stimulation, moderate sweetness, and a special flavor. It is a well-known high-quality coffee, usually drunk alone.

Currently, the best coffee is produced in Yemen, followed by Mocha from Ethiopia. Mocha coffee has a smooth medium to strong acidity, excellent sweetness, unique flavor, and contains the taste of chocolate. It has the temperament of a noble lady and is a very distinctive pure coffee.

Mocha (Mocca) Because the beans are very small, some people call it small Mocha. The small Mocha in Central and South America not only has short trees and small beans, but also has low yields. Generally, the width of small Mocha beans is about 10 to 11 mesh, that is, the bean width is between 0.39 cm and 0.43 cm, which is much smaller than the general 18 mesh Central American beans, which are 0.7 cm wide. Note that the small Mocha has a flat surface, that is, one fruit contains two raw beans. Of course, small Mocha also has small round beans, but the proportion is only 2%, which is much lower than the 5% to 10% of general Arabica.

Mocha Difference Mocha Pot

Since Yemen had been the world's main exporter of coffee before the European colonial wave, the word "Mocha" has been used as a synonym for coffee for quite a long time. The "Mocha pot" we now call actually means a coffee pot.

The moka pot consists of an upper pot, a filter and a lower pot, with the filter located between the upper and lower pots. When brewing, water is placed in the lower pot and coffee powder is placed in the filter in the middle; when the lower pot is heated, steam is generated, forming a force of about atmospheric pressure, pushing the hot water upward, passing through the coffee powder and the thin tube in the pot, and after hitting the pot lid, it falls into the upper pot to form coffee liquid.

Tips: Place the properly installed Moka pot on a heat source to heat it up. The key to filling a Moka pot with real powder is to fill it as full as possible instead of compacting it. You can add powder in batches when filling it, and pat the edge of the powder tank with your hands to make it as full as possible without leaving any gaps. For easy observation, I recommend cooking the Moka pot with the lid open.

As the coffee is extracted, the level of the coffee will gradually rise. Soon, the coffee will overflow from the central metal column. When oil appears on the surface, please be alert that the coffee extraction is nearing the end. When the color of the oil changes from dark to light, the heat source should be cut off immediately to stop the extraction, otherwise the coffee will be over-extracted.

In particular, you should not stop after the "humming" sound appears. Such coffee may even taste like toasted rubber.

Because it forms about twice the atmospheric pressure, it is classified as a high-pressure brewing method. In addition, some people call it a manual espresso pot. I disagree here because it does not meet the standards of espresso and does not brew that layer of crema. However, it is indeed a cup of "powerful" drip coffee, and has always been favored by people with heavy taste.

PS: Moka pots are very sensitive to capacity, so you must brew coffee according to the capacity of the pot. If you have a moka pot for 2 people, you should brew 2 cups at a time. If you only brew one cup, the thickness of the coffee powder is not enough, and the resistance to the hot water is insufficient. The hot water will quickly penetrate, and you can only brew a cup of poorly extracted coffee. The moka pots on the market have capacities of 1, 2, 3, 6, 9, 12 and 18 people. You should carefully consider your needs before buying.

Mocha difference Mocha coffee

The "Mocha" beans from the place of origin are processed using the ancient manual drying method, so they are full of wild flavor, with a strong "chocolate flavor" in the aftertaste, so in Italian coffee, "chocolate coffee" is called "Mocha coffee". Like the classic Italian latte, it is usually made up of one-third espresso and two-thirds milk foam, but it also adds a small amount of chocolate sauce.

Chocolate is usually added in the form of chocolate syrup, but some coffee vending systems use instant chocolate powder instead. Sometimes whipped cream, cocoa powder, and marshmallows are added to enhance the coffee's flavor and for garnish. Unlike a cappuccino, a mocha is not topped with fresh milk foam. Instead, it is usually topped with some whipped cream and either cinnamon or cocoa powder. Sunflower powder may also be added to the surface for garnish and flavor.

practice:

1. Whipped cream needs to be refrigerated before whipping

2. Squeeze an appropriate amount of chocolate sauce into the coffee cup

3. Mix coffee and hot water and add to the coffee cup

4. Use a stirring rod to stir thoroughly.

5. Add 20% of the total amount of white sugar to the whipped cream and beat

6. Put the chrysanthemum flower nozzle on the piping tape and add the whipped cream. Pipe the flowers on the coffee in the direction of the spiral and sift the cocoa powder.

Disclaimer: All the pictures in this article are from the Internet. For some content on the website, such as pictures, we will respect the copyright of the original work and indicate the source, but due to the large number, some pictures and texts may not be indicated in time. Please forgive us. If there is any dispute with the original author, please contact the website to deal with it. Once verified, we will correct it immediately. It is edited by "Coffee Workshop". Please indicate the source when reprinting. This article is intended to spread coffee culture. If there is any infringement, please inform us to delete it. Thank you~!