Mokachino coffee: features and methods of preparation

 Mokachino coffee: features and methods of preparation

The combination of aromatic coffee, milky aftertaste and noble chocolate tint - all this is mokachino. Decorated with cream, chocolate or marshmallows, it looks like a dessert and is a real treat for sweet teeth.

What it is?

Mokachino is a coffee drink based on espresso, milk, chocolate and whipped cream. Depending on the cooking region, the recipe may vary, as well as the proportions of the ingredients.

Mokachino appeared as a result of the fact that the Americans did not like too rich, even the bitter taste of espresso, so they asked the Italian barista to make them a more tender, less concentrated drink. Therefore, they began to add milk and whipped cream to the espresso, and then chocolate. Chocolate chips, syrups, toppings were used as decorations.

The result is a gentle drink with dessert properties, which harmoniously combines coffee strength, milky hue and rich sweetness of chocolate. As a rule, the word “mokachino” is used by Europeans, while Americans prefer to call the drink “mocha” or “mocha”.

Regardless of the name, the drink remains the same. It should be noted that there is a similar name for coffee beans - mocha. This name means a variety of arabica. Mocha can make any kind of coffee, including mokachino. Therefore, do not confuse these concepts.

Many believe that mokachino close to cappuccino. This is true, because both types are prepared on the basis of espresso. The difference is in the amount of ingredients. Classic cappuccino consists of equal portions of espresso and milk, which is whipped into the foam. Mokachino - this coffee, consisting of taken in equal shares of milk and espresso with the addition of hot chocolate. As an addition to the drink, cream, cocoa, sugar, and spices are also put.

It turns out that any recipe for mokachino must necessarily include espresso, milk and hot chocolate. All other components are added as desired. This makes it possible to change the palette of tastes of the finished drink.

Similarity can be found between drinks such as mokachino and latte. However, the latter does not contain cocoa or hot chocolate. It is prepared from a single espresso and two servings of heated milk. The drink is served in a high transparent glass, where the first layer is coffee, the next is milk, the upper layer being characterized by the presence of foam.

Properties

Adding milk and chocolate to espresso not only turns it into mocha, but also significantly increases caloric content. There are 240-290 kcal per 100 ml of drink. The exact caloric content can be calculated, knowing the amount and percentage of fat content of milk and cream, as well as the energy value and volumes of other components. As for the caffeine content, in mocha it is as much as in classical espresso, however, because of the large amount of milk, the taste seems less saturated, it does not taste bitter.

Mocha-contained espresso provides a toning, invigorating taste. In addition, natural coffee contains special acids that facilitate the process of digestion of heavy foods (meat, fried, fatty foods), as well as improve the digestibility of lactose, which is contained in milk. Milk, in turn, saturates the body with calcium, which is washed out with excessive use of coffee, but is necessary for the formation of bone tissue and teeth. Finally, natural cocoa beans-based hot chocolate is a powerful endorphin, beneficially affecting a person’s emotional background.

Recipes

Since mokachino is based on espresso, the classic recipe for making a drink involves the use of a coffee machine. This is the only way to brew the right espresso, the grains of which undergo a short-term (no more than 25-30 seconds) extraction.

Espresso is poured into chocolate melted in hot milk, then the remaining components are added. Milk should be taken whole, high-fat - it turns into a light and appetizing foam better. Diluted milk powder is not suitable for this; when heated, it is divided into watery layers.

Espresso is poured very carefully, along the walls of the glass, in order to preserve the integrity of the milk layer and result in an appetizing “striped” drink. For its cooking, blends from Arabica and Robusta are usually used. In this case, the more the content of the latter, the more strong, bitter will turn out mocha.

It is recommended to use grains in a 1: 1 ratio or reduce the content of Robusta to 15-20%. Grind the grain is recommended immediately before cooking, so they better preserve their taste and aroma.

Equally important is the degree of grinding of grains. Too large will add rudeness to the drink, and small will not give the characteristic richness of taste. It is better to check the degree of grinding tactile. If the grains to the touch resemble sugar or salt, this indicates excessively coarse grinding, if the flour is too fine. Ideal option - when ground grains remind the touch of sea sand or fine salt.

Do not brew an espresso for too long. As already mentioned, the optimal conditions for this creates a coffee machine with a 30 second extraction. With this processing, the coffee does not have time to get enough tannins and other low-useful components. The burnt flavor and burnt aroma, which is not easy to disguise even with the help of milk and syrups, testify to overcooked coffee.

Changing the “top” of the mokachino, it is possible to introduce new notes into its gustatory sound. Thus, the addition of spices to the drink, as well as decorating the star anise, clove or cinnamon stick with its stars, makes the taste more tart, viscous, oriental. As a rule, Turkish coffee is prepared and decorated in this way.

Various syrups make the drink sweeter, but it is important to ensure that they do not interrupt the basic taste of coffee. White chocolate makes the drink more delicate, while black chocolate or cocoa emphasizes the taste of espresso.

By the way, it is better to heat chocolate in a water bath or in a saucepan. You can add to the molten mixture of vanilla, ground nutmeg, cane sugar.

Classic option

Espresso is made from 7-10 grams of ground beans and 200 ml of pure (filtered or bottled) water. This can be done at home. If there is no coffee machine, you can prepare espresso in cezve. To do this, ground coffee is poured with hot water (the temperature should be no higher than 85-90 ° C) and brought to a boil, then immediately removed from the fire. As soon as the bubbles on the surface of the drink subside, the cezve is returned to the fire and removed again at the first sign of boiling. Therefore, it is recommended to do 2-3 times.

At this time in a small amount of milk (50 ml) dissolve a few slices of dark bitter chocolate. It is better to do it in a water bath, so the chocolate does not burn. Separately heated 40-60 ml of milk, which are poured into a glass to serve the drink. Chocolate is poured over the milk. Professional barista make picturesque divorces on the dairy surface. Then gently pour the brewed espresso. The surface of mocha coffee is decorated with whipped cream, chocolate chips.

American-style mokachino is often cooked with white chocolate. The first layer in the drink is a chocolate-milk base, for which 40 g of white chocolate are dissolved in 100 ml of whole milk. The readiness of this mixture is evidenced by the formed milk froth.

Half of the resulting milk chocolate is poured into a glass for mocachino, then an espresso is poured carefully, and on top is a milky chocolate layer. The drink is decorated with a small amount of cocoa. As a rule, a picture is laid out of it.

Mokachino often perform as a refreshing drink. To do this, enter ice cream in it or add ice.

In the first case, using the classic recipe with hot chocolate.A ball of ice cream is laid out in a beverage container, on top of which a chocolate-milk mixture is poured (to prepare it, 120 ml of whole milk of high fat content and 30 g of dark chocolate are mixed in a water bath, the mixture is cooled slightly). The third layer is 100 ml espresso, which also should not be too hot. Mocha is decorated with whipped cream, cocoa powder, syrup or chocolate.

If you are preparing a drink with ice, then ice cubes are used instead of ice cream, which are also laid out on the bottom of the glass. In this case, the total amount of liquid should be reduced, since water is formed when the ice melts. 100 ml of milk with chocolate (white or dark) melted in it is poured over the ice cubes, and then 100 ml of espresso. You can decorate such a coffee cocktail not only with cream and syrup, but also with mint leaves.

Turkish

To make Turkish mocha in Turkish, mix 2 tablespoons of ground coffee with 3 tablespoons of cocoa, add vanilla and a pinch of cinnamon, and also add sugar to taste. The resulting mixture is poured over 50 ml of water and brought to a boil over low heat.

Ready coffee needs to be cooled a little, and then pour 50 ml of hot milk and cream into it. The next step is to reheat the drink until a foam forms on its surface. This fragrant spicy mokachino is served in large volume ceramic cups. Co-brewing coffee and cocoa makes the chocolate taste more pronounced, thus avoiding bitterness.

How to serve?

Mokachino is served in tall glasses with a glass handle, designed for a cocktail. These are so-called Irish glasses. Through such a glass, the layers of the drink are visible, which makes it even more attractive for a true gourmet. Of course, it is important that the layers are not mixed. However, contrary to the existing opinion, the tastes of the mixed and layered drink are no different. Also, a straw is usually attached to the glass.

If mokachino is prepared in a small volume and does not differ in layering, it is permissible to serve it in a ceramic cup, always on a saucer and with a spoon. As a treat for a drink, small cookies or marshmallows are usually offered.

There are no specific rules for eating mokachino, but because of the high caloric content they rarely enjoy immediately after the meal, otherwise it will turn out to be too rich. It is better to drink it as a separate dessert or instead of a second breakfast, lunch.

The drink is rich in carbohydrates, therefore gives a feeling of satiety. However, one should be wary of various sweet additives in the composition - marshmallow, sugar, syrups, which are fast carbohydrates and provoke insulin jumps in the blood. Drinking before bedtime is not recommended due to its high calorie content, as well as the presence of caffeine.

How to make mokachino, see the next video.

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