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Thread: The art of mochas

  1. #1
    Junior Member
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    The art of mochas

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Dangerous territory I know, but if I am in a foreign cafe I often go the mocha to avoid a dissappointing brew (and to satisfy my sweet tooth). However, at home I have espressos... so the question is, what are the best ways to make mochas?

    powders vs. syrup
    pre-mixed milk vs. coffee shot + chocolate + milk...

    ideas appreciated

  2. #2
    brett230873
    Guest

    Re: The art of mochas

    I had to make Mocha for my wife and friends and used BassWays technique: http://coffeesnobs.com.au/YaBB.pl?num=1280742203/2#2 ; but, substituted about a tablespoon of Lindt dark chocolate and melted it in the bottom of the mug with 50ml of boiling hot water. Then added the shot and then the steamed milk. The verdict was unanimously very postitive.

  3. #3
    Junior Member
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    Re: The art of mochas

    Yay! I think I will try this new technique with Haighs chocolate :)

  4. #4
    Senior Member
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    Re: The art of mochas

    Also recommended the double dutch pure cocoa here in Beanbay. Add sugar to taste if required. Dissolve in a touch of hot water add milk and steam then pour over shot as normal.

  5. #5
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    Re: The art of mochas

    Quote Originally Posted by 7C7B7F707872677770791E0 link=1286418254/3#3 date=1286423479
    Also recommended the double dutch pure cocoa here in Beanbay. Add sugar to taste if required. Dissolve in a touch of hot water add milk and steam then pour over shot as normal.
    Definitely keen to try cocoa and chocolate methods as I am not a syrup fan. what affect does the cocoa solution have on the micro foam? I might experiment with the 2 approaches... at least thats my excuse ;)


  6. #6
    Junior Member
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    Re: The art of mochas

    My personal method for mocha is to mix one shot of coffee with a couple of heaped spoonfuls of luxury drinking chocolate in a tall latte glass. i usually mix half coffee,Then pour the hot milk and then pour the rest of the coffee gently through. I find this produces an elegant striped effect.



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