Mocha is a port city in Yemen. The historical center of coffee trading’s beginnings.
The coffee that was grown around this city was also named Mocha. In fact, Mocha’s
Legacy is so important, that the name is still prevalent in coffee lingo.
The Moka Pot, engineered by Alfonso Bialetti was named after it and so was the Mochaccino, a version of a café latte with chocolate. Nowadays, this is the Mocha most people refer to, and this is the Mocha we are making today. There are plenty recipes online on how to make mocha, but as always, we decided to make our own.
IT ALL STARTS WITH THE CHOCOLATE
We knew we wanted quality chocolate in our mocha, so instead of using chocolate syrup, we picked up Bonnat Chocolat from our friends at Seagrape Wine Co.
We went with an Indonesian chocolate from Java, this chocolate is 65% cacao.
SIDE NOTE
The world of single origin chocolate is vast, there are many parallels that can be drawn between craft chocolate and specialty coffee. We at Palma Coffee are excited to see where it will go.
WHAT TYPE OF COFFEE FOR MOCHA?
We knew we wanted this Mocha to be espresso based, if you want to make mocha without an espresso machine, you can follow Beanbox’s recipe which uses brewed coffee.
HOW TO MAKE MOCHA AT HOME
Place 17g of the Bonnat chocolate bar in the cup which you will pull your espresso into.
Pull a double shot of espresso, this should be about 21g of finely ground coffee.
We normally pull 1 to 2 ratios, so we get 42g of liquid espresso for our drink.
The espresso should melt most of the coffee, you can also stir in order to expedite the melting.
By melting with the coffee, there may be a couple of small chunks of chocolate which remain in your cup, we don't mind them as they taste delightful.
Set the coffee aside to continue melting the chocolate while you steam the milk.
Steam 4 oz of milk and pour over the chocolate/espresso blend, stir if needed.
Serve warm and enjoy!
