Mocha is diluted with a lot of milk, which is a variant of coffee. It can be said that it is the most fancy kind of Italian coffee, in which cinnamon and cocoa powder can be added. It is no longer pure coffee, and it has less foam than latte. Instead, it is milk, whipped cream and chocolate.
Second, the origin of Mocha coffee:
Mocha coffee, in fact, is not a kind of coffee. It usually has the following three meanings.
The coffee exported from Moka Port in Yemen at the southern tip of Arabian Peninsula used to be the oldest and most important coffee export port in the world. The Mande Strait in front of Moka Port connects the Red Sea and the Arabian Sea. The history of exporting coffee from Moka Port dates back to16th century. Turkey occupied Yemen and monopolized the world coffee export for nearly a hundred years. At that time, Yemeni coffee was shipped at Moka Port, bypassing the Cape of Good Hope at the southernmost tip of Africa. Sail nearly 10000 km, and finally reach Europe. Now Mocha Port has been silted up and can't be used, but some coffee produced in Yemen is still called Mocha Coffee.
Another meaning refers to mocha coffee produced in Ethiopia, East Africa. At the beginning of this paper, it is said that Yemeni coffee comes from Ethiopia, so Ethiopian coffee is also called mocha coffee, called Harald Mocha, and Harald Mocha is the best mocha coffee.
The last meaning means that the word mocha is also called coffee because of Turkey's century-old monopoly on coffee export.
In addition, the word mocha is also extended to a mixed drink of hot chocolate and coffee.
"Mocha Coffee" is also called "Wake Lana Coffee". The sour and mellow mocha coffee is blended with the sweetness of warm fresh milk and chocolate syrup, and it has become the most popular drink for women.
Features: Mocha hot coffee is sour, fragrant and mellow, blending with the sweetness of warm fresh milk and chocolate syrup, which is 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: mocha hot coffee 1 cup, warm fresh milk 2 OZ, chocolate syrup 1/2 OZ, proper amount of fresh cream, a little sliced chocolate, and sugar packets.
Procedure: Mocha hot coffee 1 cup is about 7 minutes full, add 2 OZ warm fresh milk and 1/2 OZ chocolate syrup, stir and mix, then add a layer of fresh cream on top, sprinkle with sliced chocolate chips and attach sugar packets.
Suitable drinking time: morning or after meals.
Mocha is produced in Yemen, Arabia. At first, it crossed the Red Sea and arrived in Europe at Mocha Port in this country. Although Mocha Port was abandoned more than 100 years ago, the name spread all over the world with this small and round coffee bean. There are two main planting areas in Yemen Mocha, and they have also made two schools because of the different planting areas. MATTARI Mocha has more chocolate flavor and sour taste, while SANANI Mocha has a rough and fragrant taste, which together create Mocha, the "diamond in the crown of Asian coffee".
Features:
Yemen mocha coffee beans are characterized by high acidity and an indescribable spicy taste, which naturally makes Yemen mocha coffee particularly exciting to drink and reminds people of the heroic spirit. But the wonderful thing is that mocha coffee also has a unique chocolate aftertaste, which makes people naturally think of adding chocolate to coffee. In fact, this latter feature has been carried forward in the increasingly civilized business world. Nowadays, most coffee shops do not use Yemeni mocha beans, but coffee with chocolate syrup added (which is why "variety" mocha has become "making method" mocha). And that kind of spicy and heroic has become a patent for a few "aristocrats" to show their taste because of the low yield of Yemeni mocha beans. If you want to drink this mocha, Starbucks in China will not satisfy you.
The word Mocha has many meanings. Around 600 BC, the first coffee bean far away from home-Ethiopia-took root and settled in Yemen on the other side of the Red Sea, and since then, the coffee industry all over the world has been developed. Because the most important export port of early Yemeni coffee was Mocha Port (which has long been silted up), the coffee produced in Yemen was also called Mocha bean. After a long time, some people began to use "Mocha" as a nickname for coffee, which is similar to the situation in Java now. Later, because the aftertaste of mocha coffee resembles chocolate, the word "mocha" was extended to a mixed drink of hot chocolate and coffee. Therefore, the same is "mocha". Mocha beans, mocha pots and mocha coffee in espresso represent three meanings. Today's Yemen Mocha is no different from its ancestors more than a thousand years ago, and it is still the most advanced traditional hand-dried bean-although its size is uneven, there are many impurities in raw beans. The two most commonly seen producing areas are Mattari and Sanani; Matari beans have more texture, chocolate taste and sour taste, while Shanani beans are more balanced and fragrant. Generally speaking, mocha beans are small in average size, with the wild and pungent flavor of ginger, bright and unique taste, pleasant fruit acidity and rich wine-like texture. No wonder they are known as Bordeaux wines in coffee. Mocha usually plays a high-pitched role in integrated coffee, which is responsible for stimulating and improving the taste.