Mocha coffee (mochaccino), what it is and how to prepare it

Everyone understands the word “Mocha” in their own way. It denotes the type of coffee beans, the recipe for preparing an aromatic drink, as well as a separate brewing method and the name of the kitchen device. Mocha coffee has a rich history and quite a few recipes. This article contains the most interesting of them for you.

Description of the mocha variety

Mocha beans are a natural coffee variety from the Arabica family with a distinct chocolate flavor. The drink prepared from them has a rich aroma with a bright, long aftertaste.

Such taste characteristics of the variety are explained by the fact that the grains are not collected after ripening, but are waited until they fall from the tree. This gives the coffee the aroma of wild enzymes that infuse the fruits over a long period of time.

Mocha coffee beans are small in size and irregular in shape. A drink prepared correctly from such beans is called “mocaccino coffee” - this name has gained the greatest popularity in Europe and Asia, where it is rightfully considered a truly royal dessert.

Mocha beans reveal floral, caramel, fruity, herbal, nutty, spicy and even wine notes in the cup, so the sourness characteristic of Arabica is not so strongly felt. In some cases, you can even smell wood, musk or tobacco. The leading note and taste of coffee depends on the single-origin variety, the varieties of which are listed below.

How to drink Mocha coffee

Drinking a drink from Mocha beans is a real art. Fans of this drink give the following advice:

• It is advisable to serve aromatic coffee before lunch. It promotes quick awakening.
• The best serving utensils are tall glass or ceramic glasses.
• It is better to drink the drink through a straw. This way you can catch even the most subtle, even noticeable notes of taste.
• It is not necessary to mix the layers before use. But in stirred coffee, the richness of the flavor is better revealed.

And the main advice: don’t be afraid to experiment. It is advisable to replace caramel or chocolate syrup with fruit syrup, add coconut instead of chocolate chips, any spices you like will do, especially cinnamon or cardamom, and instead of cream you can use ice cream or crumbled cookies.

Types and categories

Matari is a rich, deep Arabica coffee that captivates at first sight. Large, selected grains of regular shape provide real aesthetic pleasure. What can we say about the taste! The main bouquet is dominated by persistent chocolate notes, muting the characteristic sourness, and the aftertaste reveals a spicy trail.

Yafi is a coffee with peppery notes and a cool character.

Ismaili - light sourness is covered by an unobtrusive caramel note, leaving a sweet aftertaste. Beans from different harvests reveal their flavor differently depending on the strength of roasting. This coffee is made for experimentation!

Hymie is a very interesting single variety with herbal, berry and spicy notes. Each time it opens up differently and gives new sensations.

Sanani – this variety has a rich fruity taste.

Also, under the “Mocha” label there may be a fragrant mix of Arabica coffee beans.

In addition to the variety, the taste of coffee can also be affected by various factors:

• area where coffee trees grow;
• weather conditions for a particular crop;
• plant age;
• methods of processing and washing grains.

This is interesting! The degree of roasting of the beans influences the development of flavor notes. High heat brings out more chocolate, hot pepper and sour berry flavors, while low and medium heat brings out spicy and herbal flavors.

Characteristics of mocha coffee

Bean varieties	100% Arabica or a mixture of Arabica and Robusta
Roasting degree	Medium to dark
Grinding	Depends on brewing method
Ready coffee temperature	From +50 to +60 °C, for ice mocha – from +5 to +15 °C
Cooking time	15–20 minutes (depending on cooling time)
Output portion volume, ml:	160–170
Caffeine content (strength)	100–136 mg per serving
Recommended intake (servings per day)	1
Maximum permissible norm (portions per week)	2
Calorie content	354.5–358 kcal per serving
Calories with sugar (5 g)	373.85–377.35 kcal
Calorie content with sugar and cream: cream 10% fat	397.45–400.95 kcal
· cream 20% fat	414.85–418.35 kcal
· cream 30% fat	432.05–435.55 kcal

Moccaccino consists of several layers and looks very impressive, so the drink is prepared in tall transparent glasses. If the moccacino is warm, the glass is heated; for iced mocha, it is cooled.

Mocha Bean Quality Rating

• Mocca extra (Yafi, Anesi, Matari, Sharki) – premium coffee;
• 1 – high quality;
• 1A – a small amount of dust among the grains is allowed;
• 2 – a certain amount of unripe or damaged fruits in the total mass;
• 3 – coffee with damaged beans and dust;
• Magrache is a lower quality raw material.

History of the variety

Mocha (moko) is coffee, one of the Arabica varieties, the birthplace of which is Yemen (city of Moho). Hence the name of the variety – mocca, mocha. In the 17th century, Yemen was the only exporter of this variety. After the spread of mocha in Europe, Holland competed for exports to Yemen. The Dutch located coffee plantations on the islands of the Malay Archipelago, where there were the most favorable natural conditions for the growth of mocco coffee trees.

The popularity of mocha in Europe has led to misconceptions about its European origins. According to this myth, the particle “Mo” in the name means the surname of the French dynasty, “kko” is a derived part from the French “cacao”. The French were coffee connoisseurs, but have nothing to do with the origin of mocha.

The plantations of Yemen and Holland are located in mountainous areas; the taste and aroma of the same mocha variety differs due to the different growing conditions of the coffee trees. In Yemen, traditional methods of soil cultivation and cultivation of coffee plantations have been preserved, which makes Yemeni mocha original and refined. There are 4 main varieties of Yemeni coffee:

• Matari – highland mocha coffee with a rich chocolate aroma
• Hymie – berry-pepper aroma and taste
• Ismaili – has a caramel-licorice taste
• Yafi – strong mocha coffee with a spicy aroma

Where is this variety produced?

Mocha coffee is grown in the mountainous regions of Yemen near the Red Sea. And the best examples of quality and taste are cultivated in the north of the country. It is thanks to the language of the local residents that this variety of coffee beans got its name.

In the 18th century, the word “coffee” was not in use in Europe, and the beans for its preparation were already imported from Yemen. The only trading port there was Mokha (Al-Mukha or Mukka), so that was the word on the bags of imported coffee beans. That's why everyone called them "mocha".

Nowadays, the product is transported from many countries in Africa or America, but Yemeni coffee still has the prefix “mocha” in the name of each variety growing there. This has become a kind of calling card of the whole state.

Historical fact! By the way, how coffee got to Yemen is still not known exactly. There is a point of view that the trees have grown there since ancient times, and some historians believe that the fruits were brought by the Arabs, who tried the strong drink in Ethiopia.

Special climatic conditions, mountain air, sufficient humidity, fertile soils contribute to the fact that Yemeni Arabica is considered one of the most delicious in the whole world.

Which is correct: Moko, Mocha or Moka coffee?

With such an abundance of meanings, a technical question arises: how to write correctly - Mocha, Moka, Mokka?..

There are different options, but if we turn to academic knowledge, then V. Dahl’s dictionary insists that “Moka is Moka coffee” and dictates to us the spelling of a word with one consonant “k”.

The doubling of the consonant in the middle of the word most likely comes from an attempt to transliterate the Arabic name for the coffee area and port of Al-Mukha, from where coffee beans were transported to Europe.

Modern Russian allows for different pronunciations and spellings of this word. You may notice that this ambiguous word is often used in the following forms:

• Mocha is a coffee variety and port in Yemen.
• Mocha drink recipe.
• Moka is a geyser coffee maker.

Over time, it is likely that the word will lose the extra letters, and all three meanings will be denoted by one form. Now some scope for writing and reading is allowed due to the fact that the word is borrowed. When transliterating, it is quite acceptable to lose the doubled consonant, so writing the type of coffee as “Moko” or “Moka” is not an error.

Classic mocha recipe: moccacino

To make real mocha, let's combine all the initial data in one equation. Let's take beans from Yemen and prepare espresso in a geyser coffee maker of the same name.

You will need:

• 2 tsp. medium grind coffee;
• 100 ml cold water;
• 200 ml milk (3.5% fat);
• 1 tsp. finely ground natural cocoa powder;
• 5 tsp. sugar (without a slide);
• dark chocolate bar;
• cinnamon, vanilla to taste.

Step-by-step preparation:

• Bring milk to a boil over low heat, stirring constantly, dissolve cocoa powder in it, add sugar and vanilla.
• Brew coffee, add cinnamon, leave to brew for a few minutes.
• Melt the chocolate bar in a water bath, combine with the hot milk-vanilla mixture, pour into a tall coffee glass, and whisk until foam forms.
• Pour freshly brewed coffee into the center of the glass.

Attention! The subtle flavor notes of mocha beans do not hold up well when brewed in a coffee machine. Therefore, it is recommended to prepare this type of coffee in a coffee maker.

In addition to the traditional recipe, there are many varieties of moccacino to suit every taste.

Ingredients

Chocolate and dairy products hide the subtle notes in the taste and aroma of coffee, so it makes no sense to spend expensive single-origin Arabica beans on a moccacino. The sweetness of chocolate dominates not only the delicate sourness of Arabica, but also the bitterness of Robusta. The coffee base can be brewed from any blend: inexpensive 100% Arabica or a blend with Robusta.

Medium or dark roasting is preferable: the taste of lightly roasted beans will be “lost” against the background of milk and chocolate. Grinding depends on how the coffee base is prepared. In cafes, mocha is made from double espresso, but at home you can use any black coffee. True, with instant coffee, moccacino will not be as tasty as with natural coffee.

The coffee base is brewed in soft, unboiled water with a mineralization of 75–250 mg/l.

Any chocolate can be used to make mocha coffee. The difference in calorie content between dark and milk chocolate is small, and the drink as a whole is so high in calories that it makes no sense to limit yourself by giving up dark chocolate in favor of milk.

Some mocha recipes froth the milk, others do not. If the recipe requires milk to be frothed, it is better that it has a fat content in the range of 2.5–3.2%.

Sometimes mocha is decorated with whipped cream. You can use natural cream of any fat content or vegetable cream from a can.

Ice mocco

This recipe is for soft drinks. In addition to the main ingredients, creamy ice cream and ice are added here. It is especially popular on hot summer days.

Ingredients:

• 200 ml medium fat milk;
• 70 ml prepared mocha espresso;
• 70 ml chocolate syrup or hot chocolate;
• 70 g of natural ice cream without artificial additives or flavors;
• whipped cream and grated chocolate for decoration.

Mix all ingredients in a blender until smooth, add ice if desired (then take a larger glass).

Recipes for mocha-based drinks at home

There are several types of drinks made with mocha coffee. These recipes will describe step by step the preparation of these drinks.

How to make classic Mocha

It will take no more than 15 minutes to prepare a classic mocha
. Ingredients:

• ground Mocha – 7 g;
• hot chocolate – 50 ml;
• fresh milk – 50 ml;
• whipped cream – 50 g;
• grated chocolate of any kind - 10 g.

How to prepare the drink:

1. Brew black coffee and melt chocolate.
2. Heat the milk to 80°C. It is not advisable to boil it, because its taste will change.
3. Pour the melted chocolate into the glass and fill it 1/3 full.
4. In another cup, sweeten the coffee and then pour the contents into the glass on top of the chocolate by another 1/3.
5. Sweeten the milk a little and pour it over the coffee drink to the very edges.
6. Decorate the resulting drink with a top of whipped cream.
7. Sprinkle grated chocolate on top.

How to make Ice Mocha

On a warm summer day, this coffee will both cool and invigorate.
The name of this coffee drink means “cold.” Cooking takes about 10 minutes.

You will need:

• blender;
• ground coffee of any type – 7-8 g;
• chocolate syrup – 25 ml;
• cold fresh milk – 100 ml;
• ice cream (seal) – 50-60 g;
• whipped cream – 40 g;
• chocolate chips – 10-15 g;
• ice – 2-3 cubes.

How to make Mocha Ice:

1. Brew coffee in a Turkish coffee pot or coffee maker and leave to cool.
2. Combine milk, coffee, ice cream, ice cubes and chocolate syrup in a blender. There is no need to add sugar to the resulting mass, since chocolate and ice cream already contain it.
3. Blend in a blender for 1 minute.
4. Pour the drink into a glass.
5. Top with whipped cream and grated chocolate.

With caramel

This drink will appeal to lovers of sweets; it has a pleasant creamy taste.
Making coffee takes less than 10 minutes. Ingredients:

• finely ground Mocha – 8-9 g;
• melted chocolate – 50 ml;
• caramel in the form of syrup – 15-20 ml;
• 40-50 ml of fresh milk;
• whipped cream – 40 g;
• 10-15 g grated chocolate.

Cooking method:

Caramel syrup is sold in stores, but it can be made at home. To do this, you need to take a metal dish with a durable bottom. Next, you need to add 50 g of sugar, add 50 ml of water and a pinch of citric acid. Place the resulting mass on low heat and cook until it thickens.

1. Brew coffee in a Turkish coffee pot or coffee maker.
2. Sweeten to taste.
3. Heat the milk to 70°C and also add sugar to it.
4. Pour a layer of syrup into the glass, then melted chocolate, and then coffee and milk.
5. Decorate the resulting drink with whipped cream and chocolate chips.

With cinnamon and vanilla

Spice lovers will appreciate mocha with cinnamon and vanilla.
This drink can be prepared in no more than 20 minutes. To prepare the drink you will need the following ingredients:

• 8-10 g ground coffee (the variety does not matter);
• milk – 500 ml;
• 3 cinnamon sticks;
• 80 g chocolate (it is better to use dark chocolate);
• 1 glass of water (0.25 l);
• vanillin – 20 g;
• 1 pinch each of nutmeg and salt;
• whipped cream.

Cooking method:

1. Grate the chocolate, but not all of it, but only 30 g. Break the remaining 50 g into small pieces.
2. Heat the milk to 50°C. Add vanillin to it and heat the milk to 70°C. Stir the milk until the sugar dissolves completely.
3. Add chocolate pieces to hot milk. Heat until the chocolate is completely dissolved.
4. You can brew coffee using a coffee machine and add sugar to taste.
5. Pour a mixture of hot chocolate and milk into a glass. Sprinkle the layer with nutmeg.
6. Pour a second layer of coffee.
7. Pour milk and chocolate on top
8. Garnish the drink with a top of whipped cream and grated chocolate.

White chocolate mocco

An interesting and unusual variation of a dessert drink with chocolate.

To get a thick and delicate white moccacino, melt 90 g (one medium bar) of white chocolate in a water bath and beat with 50 ml (a quarter cup) of milk in a blender or using a pitcher if you have a coffee machine.

Then carefully add 50ml espresso to the chocolate milk mixture and garnish with coconut flakes for a glamorous aesthetic.

Mokka coffee and how to prepare it

The presence of a chocolate flavor in this variety gave rise to the emergence of a new coffee drink - Moccacino, mocha, mocha. There are many ways to write this name: mokka, mocca in Latin letters, mocha, moka, mocca - spelling in Cyrillic. This is due to the fact that coffee is distributed throughout the world. The transcription is different in all countries, but it means the same type of mocha and the same coffee drink.

The mocha coffee recipe originated in the United States of America and involves combining ingredients without mixing. The drink is obtained with clearly defined layers and is served in glass glasses, where the profile of the drink is clearly visible. There is no debate about how to make mocha coffee. There is a classic recipe from which new flavor forms are born.

There are various recipes for making mocha. Depending on the temperature of the drink, the nature of the chocolate, and the presence of additional ingredients, there are: iced mocha, classic, white, mint, coconut and nut mocha.

Classic recipe

Ingredients of classic mocha: coffee (espresso), hot milk, melted chocolate.

1. High-quality ground coffee 10 grams
2. Purified water 50 ml;
3. Chopped chocolate (bitterness to taste) – 50 grams;
4. Milk – 50 ml;
5. Spices to taste (sugar, vanilla, cinnamon)

Using coffee and water, classic espresso is brewed. The best option is to use mokko beans. Heat the milk (no need to boil), then beat until fluffy foam forms.

Let's make hot chocolate: melt the chocolate in the microwave or in a water bath.

Heat the glass by pouring boiling water over it. Pour in the chocolate first. Next, using a cold spoon (if you have one), add the milk in a thin stream, avoiding mixing the layers. The third layer is espresso, also add a cold spoon onto the milk layer. You can decorate with whipped cream, preferring to whip the heavy cream yourself. You can also use ready-made ones (from a spray can). The taste will be sweeter with them.

The mocha recipe is simple, but requires some skill to make it at home while maintaining the contrast of the drink's layers.

Mocco Caramel

This recipe will please those with an avid sweet tooth.

Components:

• 50 ml espresso from finely ground coffee (has the richest and strongest taste);
• 50 ml low-fat milk (1.5%);
• 20 ml cream (30%);
• 90 g (whole bar) dark chocolate with a cocoa content of at least 85%;
• 30 ml caramel syrup.

Pour all the ingredients into an Irish glass one after another: syrup, chocolate, coffee, milk, whipped cream.

What affects the quality of the drink?

1. Type of coffee (ground mocha coffee beans will give the best taste and aroma; instant coffee is not recommended);
2. No foreign odors (overcooked espresso will give a burnt taste and spoil the finished product);
3. Incorrect ratio of ingredients (when improvising with recipes, it is important to remember not to interrupt the basic taste and aroma with too much syrup, chocolate or milk).

Making coffee at home is a creative process and must be approached with passion.

Mocco nut

This type of moccacino was invented by the Italians.

You will need:

• 50 ml espresso;
• 50 ml milk;
• 90 g (one bar) milk chocolate;
• 3 tsp. brown sugar;
• 50 g nuts of your choice (hazelnuts, almonds, peanuts, cashews).

Before preparing the drink, the nuts must be well dried. To do this, chop them and place them in the oven at 140 degrees Celsius for 20 minutes.

Mix warmed nuts with melted chocolate, pour espresso into the mixture, add hot milk and decorate as desired.

The secret of taste! Add a little condensed milk instead of regular milk and enjoy new unusual sensations!

Description of taste and calorie content

The mocha cocktail is characterized by a delicate chocolate and creamy taste. It has the characteristic aroma and astringency of coffee. The drink can be served cold or hot. The taste also largely depends on this.

The calorie content of mochaccino is quite high. One serving of this cocktail contains 250–300 kcal. Therefore, the cocktail can be considered a full-fledged dessert.

Difference between mochaccino and cappuccino

Mochaccino and cappuccino are made with milk and espresso, but they differ from each other in many ways. In mocha, in addition to the main components, chocolate syrup or cocoa is added. The third ingredient in cappuccino is milk foam.

There is also a difference between the two drinks in taste. Mochaccino has a pleasant chocolate flavor, while cappuccino has a creamy flavor. In the first case, the cocktail is served in tall glass glasses, and in the second - in ceramic cups.

Those with a sweet tooth will definitely love mocha. Although this is not very easy to prepare, it is an incredibly tasty cocktail. With its help, you can not only get a boost of energy, but also satisfy your hunger. One of its main advantages is the many variations of preparation. You just need to choose the most suitable option for yourself.

Coffee type

Today, this variety of coffee beans is grown on plantations in many countries, but African production still enjoys special privilege. Most brands consider it their duty to produce mocha coffee in both bean and ground form.

Among the most popular products are:

• Moccona Continental Gold is a Russian-made freeze-dried coffee that has a balanced taste and rich aroma.
• Ko-Fe coffee beans have a fruity and winey aftertaste.
• Moka Sanani bean coffee with a chocolate-nutty hue and light sourness.
• Pauling Mocha – 100% Arabica medium roast.

This ancient type of coffee never loses its relevance, because it is extremely tasty and aromatic, and drinks prepared on its basis will please even the most picky gourmet.

Mocha - drink

In Europe, espresso with milk and chocolate is called mochaccino, and in the USA it is called mocha. The drink is high in calories, with rich taste and aroma.

It is advisable to use the mocha variety for its preparation, since these grains give the drink a chocolate flavor. But it's not at all necessary. You can use any Arabica, since the remaining ingredients will not allow you to recognize all the notes of espresso in any case.

Mocha coffee calories

The energy value of the product is high. The exact data depends on the ingredients used, because even milk and chocolate can be taken in different fat contents. And some types include syrups, caramel and other high-calorie foods.

On average, a standard cup of mocha coffee contains 260-495 kcal.

In coffee shop chains, the energy value of mochaccino can be found in the menu.

How to serve and drink mocca

Mocha coffee is usually served in tall, thick glass glasses. Due to this, it is possible to emphasize its beauty. True, serving the drink in ceramic cups is also not prohibited.

Many people believe that a cocktail tastes best when drunk without stirring. In fact, mixing all the layers will not ruin the taste

All components are laid out layer by layer solely for aesthetic reasons.

The drink is often drunk through a straw. It is usually served with marshmallows, cookies or waffles. Serving without additional sweets is also allowed. Mochaccino is already a high-calorie product.