Mocha coffee: Essentially a mocha, but with coffee instead of espresso.Caffè mocha: The espresso, steamed milk and chocolate drink we’ve been discussing.The different techniques create slightly different-looking mocha lattes – but they’re all yummy, and they’ll certainly satisfy all coffee lovers with a sweet tooth.Ĭaffè mocha, mocha coffee, white mocha, cappuccino, macchiato, mochaccino – it’s easy to get confused, especially when staring at a coffee shop menu.īearing in mind that different coffee houses may put different spins on each of these drinks, here’s a cheat sheet to help you get your bearings. Others prefer creating what’s essentially a caffè latte first, and then mixing in the chocolate. For instance, the Barista Institute recommends coating the cup with chocolate first, then adding a single shot of espresso instead of a double shot, and finishing with the steamed milk. Unlike other espresso drinks, a caffè mocha doesn’t require frothed milk and doesn’t always have a crema the milk foam is optional, but we still think a milk froth is cool for any upscale coffee beverage. Most often they use two shots of espresso, mix the chocolate into the coffee until it’s melted and/or fully incorporated, and then add twice as much steamed or hot milk. And one of the charms of this coffee beverage is that it’s “customizable.” Different types of chocolate (white chocolate, milk chocolate, dark chocolate) provide subtle flavor varieties, different forms of chocolate (chocolate syrup, melted chocolate, hot chocolate, chocolate powder, solid chocolate) each alter the texture a bit – and different toppings (cocoa powder, chocolate shavings, whipped cream, marshmallows) can give the coffee drink its finishing touch.īaristas even build a mocha coffee differently. That doesn’t mean, though, that you just put the three ingredients into a glass and give them a good stir as you would for chocolate milk.Ī proper caffè mocha is carefully created and layered. We’ve already established that mocha, more accurately known as caffè mocha and sometimes called café mocha, is a mixture of espresso, milk and chocolate. Best guess? The idea for mocha was born in Italy, but the name is probably American. And the mocha we know today arrived much later, as a variation on the caffè latte that grew rapidly in popularity in 20th century American coffee shops. The trail goes cold until a reference to caffè mocha in a 1892 Betty Crocker recipe.
Was the name mocha eventually transferred to the beverage that resembled the taste of mocha beans? No one knows for sure. By the 18th century, some Italian shops were adding milk to them. More specifically, espresso/chocolate drinks known as bavareisa and bicerin were regularly served in the cities of Turin and Venice. And it’s believed that’s where espresso and chocolate were first mixed in 16th century coffee houses. The chocolatey mocha beans were quite popular in Italy. However, the city of Al Moka is long gone, beans from the region are now extremely rare – and sadly for those who love great endings to great stories, that’s not where today’s espresso, milk and chocolate drink originated. They were shipped from the Yemeni Red Sea port of Al Moka, whose name was often shortened to “Moka,” so the beans became known in Europe as “ mocha beans.” Among the best: Arabica beans from the important mountains of central Yemen, revered for their earthy and chocolate-like flavors. The nations of Ethiopia and Yemen were virtually the only sources for the coffee beans that were first shipped throughout the world. Those familiar with coffee’s interesting history might assume that the mocha has a long and storied history. How do you make a great mocha? Who came up with the concept? And just as importantly, can you make one at home? Or do you have to go to Starbucks, Dunkin’ or a local coffee bar to get a good one?
They’re getting closer, though, and that could be due to the fact that mochas are really just lattes with an extra dose of deliciousness provided by chocolate. They’re not quite as trendy as latte, the most popular coffee drink in America. That could explain the soaring popularity of mocha espresso drinks. Or for the more cultured among us, like hummus and pita. Coffee and chocolate go together like macaroni and cheese.
Some experts believe, for example, that coffees with strong nut flavors pair better with milk chocolate, coffees with floral overtones work better with light chocolate, and dark-roasted coffees are a perfect match for dark chocolate.įor run-of-the-mill dessert eaters – or coffee drinkers – those details aren’t important. In fact, they may tell you even more than you want to know, since there are so many different types of coffee and chocolate. Ask dedicated bakers which two flavors they love combining more than any others, and they’re likely to tell you “chocolate and coffee.”
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