CAFE MOKKA RECIPES
MOCHA COFFEE RECIPE | ALLRECIPES
Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!
Provided by Johanna Adams
Categories Drink Recipes
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
Nutrition Facts : Calories 78.4 calories, CarbohydrateContent 16.9 g, CholesterolContent 2.4 mg, FatContent 1.4 g, FiberContent 1.8 g, ProteinContent 2.3 g, SaturatedFatContent 0.8 g, SodiumContent 18.4 mg, SugarContent 14 g
MOKA POT BREWING GUIDE - HOW TO MAKE MOKA POT COFFEE
A compact Italian-made eight-sided wonder, the moka pot makes espresso-style coffee without the need for a large, expensive, high-maintenance machine. Invented in 1933 by Italian engineer Alfonso Bialetti, the elegant three-chambered pot relies on pressure generated by simple stovetop steam, which builds up in the lowest chamber and pushes up through the coffee grounds. The resulting coffee is robust and hearty. To espresso fans, it lacks crema, and to certain aficionados, it can even taste slightly “burnt.” If you’re at all concerned about off-flavors, as a precautionary measure you can preboil the water before adding it to the lower chamber. This preheating step decreases the time that the coffee grounds are in contact with the hot water and helps to prevent any “burnt” flavor. But fair warning: if you do this, watch your hands—the pot gets hot. To some moka devotees, this extra step also violates the spirit of practicality of this tried-and-true device. Whichever way you choose to brew, we recommend listening to Paolo Conte’s Via Con Me, humming the refrain “It’s wonderful, it’s wonderful” while you wait the few short moments for your brew to be ready for quaffing. Finally, if this is your first time using the moka pot, we also suggest brewing a couple of coffees to season the pot before brewing one to drink.
Provided by BLUEBOTTLECOFFEE.COM
Total Time 3 minutes
Steps:
- For a 6-cup moka pot:Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.
- Fill the bottom chamber of the moka pot with water until it is level with the valve, about 345 grams. Place the funnel—the coffee grounds receptacle—into the pot. If any water enters the funnel, pour out the excess and replace the funnel.
- Fill the funnel with the ground coffee, leveling the grounds and wiping the funnel’s rim clean. Do not tamp the grounds.
- Screw the moka pot’s spouted top on tightly.
- Place the moka pot on a stove over medium heat. If using a gas stove, make sure the flame is not larger than the base of the pot so as not to expose the handle to heat.
- As the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee steadily up into the upper chamber. You know it’s done when you hear a hissing, gurgling sound. Immediately remove the moka pot from the heat. Let the coffee finish flowing into the upper chamber, and then use caution (and a potholder) to pour your coffee.To clean your moka pot for its next use, once the pot is cool enough to handle, unscrew the spouted top and remove the rubber gasket and filter plate that sit above the funnel. Use warm water without soap to clean all of the parts thoroughly. If you’re unable to remove any residual coffee oils, use a coffee-specific cleaner such as Cafiza, which will remove residue without imparting a soapy taste.
- Enjoy.
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MOCHA RECIPE | BBC GOOD FOOD
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
From bbcgoodfood.com
Total Time 3 minutes
Category Breakfast, Brunch
Calories 168 calories per serving
From bbcgoodfood.com
Total Time 3 minutes
Category Breakfast, Brunch
Calories 168 calories per serving
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
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