Café mocha: Chocolate-flavored variant of a caffè latte

Coffee mocha can be defined as the perfectly balanced interplay between hot chocolate and aromatic espresso, rounded off with some airy and tasty milk froth.

The café mocha recipe is as simple as it is delicious. More indulgent than a cappuccino or a caffè macchiato, the mocaccino blends the flavors of coffee, cream and chocolate together in a harmonious embrace.

Preparation of café mocha: Warm up some milk with a steam nozzleto an homogeneous foam. Pour the syrupin a cappuccino cup and run an espresso.Sprinkle with some chocolate powder.Pour hot milk. Garnish with a chocolate sauce painting.

This drink is usually served in a glass cup, a characteristic which allows the drinker to first savor with their eyes and then their palate.

Café mocha: Chocolate-flavored variant of a caffè latte

History of Coffee Mocha

The term “mocha” originally referred to coffee that was grown in the Arabian Peninsula and shipped from the Yemeni port of Mocha (Al-Makha). Coffee from Al-Makha began to be referred to simply as Mocha coffee. Until Aden and Hodeida eclipsed it in the 19th century, Al-Makha was the principal port for Yemen's capital Sana'a.

When chocolate first appeared from Western Hemisphere, they found it reminiscent of, or confused it with, the wild and fruity flavors of Yemeni coffee.

In the early 1600's the Dutch were the first Europeans to open a company in the port city of Mocha in Yemen. As sixteenth century sailing ships carried goods from the Arabian Peninsula across the Mediterranean the Italian port of Venice became coffee’s gateway to European markets.

Merchants in Venice and Turin opened the earliest coffee houses, and when Spanish drinking chocolate was first introduced to Turin, it was mixed with coffee and cream into a stimulating novelty called bavareisa.

In Italy, confectioners from the “Sweet Piemonte” region develop the art of combining these culinary treasures, culminating with bicerin (meaning small glass). Outside Italy, caffé latte has become the basis for a drink of one third espresso and two thirds steamed milk.

The ubiquitous caffé mocha, a latte with the addition of chocolate powder or chocolate syrup, only hints at the possibilities of more complex combinations.

Caffé mocha is made by mixing chocolate (either sweetened, ground chocolate or chocolate syrup) with espresso. Steamed milk is then added to the mixture.
History of Coffee Mocha

Caffè mocha

The coffee trade was originally in the hands of Arab merchants working out of the port of Mocha in Yemen, from which the best coffees originally came.

Mocha town is best known for its coffee. When people of Mocha go out in the evening, they carry on their arm a little bag of coffee and have it boiled when they get there. Most of the coffee of Mocha is exported to Europe.

Mocha is located at the entrance at the Red Sea, near the straits called ‘Bab-el-man-deb’. The name of caffè mocha was taken form Mocha town. Caffè mocha is made with espresso, chocolate syrup, and foamy, steamed milk.

The chocolate syrup adds considerable calories to this coffee drink. Caffè mocha is sweet coffee drink that tends to taste similar to hot chocolate.
Caffè mocha

Caffé Mocha

This is a chocolate variation of the caffé latte.

Either cocoa powder or chocolate syrup is added at the beginning of preparing the drink, and the chocolate is mixed or frothed with hot milked until thoroughly blended, before the espresso is added. It then served topped with whipped cream.

Café mocha have two basic components: espresso coffee and steamed milk. The combination of the two is enjoyed by million of people every day. Steaming the milk is the major taste factor in all speciality coffee drinks.

Even before taste it, the delicious aroma fills the air. Once settle back, feel the warmth and start take a sip. Café Mocha takes its name form the Red Sea coastal town of Mocha, Yemen. This Yemenese port famous for its coffee.

The town of Mocha was a flourishing town even before the coffee trade was introduced. Mocha coffee is the most highly esteemed coffee. It ha smaller and a rounder bean; a more agreeable taste and smell than any other. Its color is yellow.

Caffé Mocha

Caffé Mocha*

Caffé Mocha
The term “mocha” originally referred to coffee that was grown in the Arabian Peninsula and shipped from the Yemeni port of Mocha.

The history of this word’s use is fairly muddled.

It is likely that most European tasted coffee before chocolate.

Therefore, when chocolate first appeared from Western Hemisphere, they found it reminiscent of, or confused it with, the wild and fruity flavors of Yemeni coffee.

As sixteenth century sailing ships carried goods from the Arabian Peninsula across the Mediterranean the Italian port of Venice became coffee’s gateway to European markets.

Merchants in Venice and Turin opened the earliest coffee houses, and when Spanish drinking chocolate was first introduced to Turin, it was mixed with coffee and cream into a stimulating novelty called bavareisa.

In Italy, confectioners from the “Sweet Piemonte” region develop the art of combining these culinary treasures, culminating with bicerin (meaning small glass).

Outside Italy, caffé latte has become the basis for a drink of one third espresso and two thirds steamed milk.

The ubiquitous caffé mocha, a latte with the addition of chocolate powder or chocolate syrup, only hints at the possibilities of more complex combinations.

Since then, the word “mocha” has come to mean many things, including the flavor combination of coffee and chocolate, while it s still used to describe coffee from Yemen (or even coffee from Ethiopia that tastes like coffee from Yemen).

Caffé mocha is made by mixing chocolate (either sweetened, ground chocolate or chocolate syrup) with espresso.

Steamed milk is then added to the mixture.

Most recipes specifically suggest that the espresso and chocolate be mixed before the steamed milk is added, in order to preserve the proper consistency and texture of the milk and to ensure that the mocha has a frothy, rich texture.

As with the latte, the quality and taste of the espresso matter a great deal.
Caffé Mocha