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Discussions > Espresso > blends > Best Espresso...  
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espressobsessed
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espressobsessed
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Posted Fri Sep 24, 2004, 5:57pm
Subject: Re: Best Espresso for Mochas?
 

Also, to increase the boldness reduce the amount of milk going into the drink by 1-2 ounces.   You can search out smaller cups, so your 'clients' don't experience half-cup dissappointment.

 
blog: espressolab.ca
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owner/barista at Museo Coffee
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poison
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poison
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Posted Sat Sep 25, 2004, 9:59am
Subject: Re: Best Espresso for Mochas?
 

In my opinion the chocolate is equally if not more important. Galler cocoa powder is the best I've found. You need to add some sugar, it is pure cocoa. Hard to mix, too. Or just buy one of their 70% chocolate bars, melt in a small pan on the stove in some milk, then add it to your frothed milk/espresso. Insane.

Nate
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espressobsessed
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espressobsessed
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Location: Saskatoon, SK
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Espresso: La Marzocco Strada & GB5
Grinder: LM Vulcano, Anfim, Ditting
Vac Pot: Hario Deco
Drip: Metal filter pourover, FP &...
Roaster: Ambex ym-5 with Drumroaster...
Posted Sat Sep 25, 2004, 10:55am
Subject: Re: Best Espresso for Mochas?
 

poison Said:

In my opinion the chocolate is equally if not more important. Galler cocoa powder is the best I've found. You need to add some sugar, it is pure cocoa. Hard to mix, too. Or just buy one of their 70% chocolate bars, melt in a small pan on the stove in some milk, then add it to your frothed milk/espresso. Insane.

Nate

Posted September 25, 2004 link

That is essentially the main question: are you featuring the coffee, or are you featuring the chocolate, or trying to balance both, so the sum is greater than the parts?  Mochas which feature the chocolate (or use too much chocolate) basically overpower any coffee in the drink (hence the hot chocolate comparo).  

Nate: I find the first method you listed to be the best way to make a mocha.  I'd add a slight amount of hot water to saturate the powder, then pull the shot onto the chocolate.  Popular among cg-ers is to also sprinkle cocoa on top of the shot, then pour your milk.  A very awesome trick that may have originated with Dismas Smith, of Zoka, is to very coarsely grind some coffee beans over the foam: the scent and aroma from the beans when your client brings the cup to her face tends to create a positive reaction.  

Any additional thoughts?

 
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espressobsessed
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espressobsessed
Joined: 23 Mar 2004
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Location: Saskatoon, SK
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Espresso: La Marzocco Strada & GB5
Grinder: LM Vulcano, Anfim, Ditting
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Posted Sat Sep 25, 2004, 1:13pm
Subject: Re: Best Espresso for Mochas?
 

MM: here's a brainy idea, try using the black cat WITHOUT the chocolate - if you haven't yet.  The lack of carbon burnination in Black Cat results in a coffee that does not require copious amounts of sugary chocolate to hide the lackluster roasting capabilities of SBUX.

 
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MochaManiac
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Posted Sat Sep 25, 2004, 2:39pm
Subject: Re: Best Espresso for Mochas?
 

poison Said:

In my opinion the chocolate is equally if not more important. Galler cocoa powder is the best I've found. You need to add some sugar, it is pure cocoa. Hard to mix, too. Or just buy one of their 70% chocolate bars, melt in a small pan on the stove in some milk, then add it to your frothed milk/espresso. Insane.

Nate

Posted September 25, 2004 link

I'm not sure if I'm willing to go to all that trouble to add chocolate to my drink.  Well, maybe if I was in an especially festive mood.  :D

espressobsessed Said:

Also, to increase the boldness reduce the amount of milk going into the drink by 1-2 ounces.

Posted September 24, 2004 link

Ah, yes!  I've discovered this with the Black Cat.  Good advice.

espressobsessed Said:

MM: here's a brainy idea, try using the black cat WITHOUT the chocolate - if you haven't yet.  The lack of carbon burnination in Black Cat results in a coffee that does not require copious amounts of sugary chocolate to hide the lackluster roasting capabilities of SBUX.

Posted September 25, 2004 link

You know, you're absolutely right.  I have noticed that the Black Cat almost tastes like a mocha without adding chocolate!

Something I've been trying is adding a couple of spoonfulls of whipped cream right into the expresso, add just a smidgen of chocolate syrup and stir.  Now add a little beat of steamed milk.  Wow.  Excellent.

I think I'm not as concerned about the type of chocolate.  I think I really want the coffee flavor to be the star with a bit of chocolate accents and the creamy sweatness of a little whipped cream.

Thanks for all your thoughts.  I appreciate the tips.

It is my dream some day to open a coffee shop.  But right now I'm content to have my own little coffee shop at home.  :)
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espressobsessed
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espressobsessed
Joined: 23 Mar 2004
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Location: Saskatoon, SK
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Espresso: La Marzocco Strada & GB5
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Posted Sun Sep 26, 2004, 7:42pm
Subject: Re: Best Espresso for Mochas?
 

Sweet!  Reading this was actually a mini highlight for my day.  Here's why:

Mochas, from what I understand originated in Italy to mimic caffe lattes using coffees from the port of Mokha, Yemen.  Yemeni coffees are notoriously chocolatey.  The mocha was created in Italy as a replacement when supply of Yemen coffees began to grow short (or something like that) and the chocolate added to mimic the flavour of mocha.  

So when you said the BC tastes like there is chocolate already in there, it was a good sign.  This is because black cat uses high quality coffees and the chocolate comes from not overroasting the coffee akin to the starbucks/peet doctrine.  There of course are other coffees that are even more chocolatey than black cat.  Hines Public Market Coffee from Seattle, home of current USBC Bronwen Serna is a good one.  So is Vivace's Vita.

It sounds like you are on the road to being a true CG.  Way to go!  Any plans for a Silvia yet?

 
blog: espressolab.ca
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JonR10
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Posted Sun Sep 26, 2004, 8:30pm
Subject: Re: Best Espresso for Mochas?
 

FWIW - my mocha is a double-double espresso with one teaspoon of sugar (OK sometimes 2) and then dusted lightly with a 50/50 mixture of Ghiradelli Dark Chocolate Cocoa mixed with Hershey's unsweetened dutched chocolate and then the milk added.  It ends up about 40% coffee and 60% milk.

The very best chocolately espresso I have ever made was Yemen Mokha Sunani roasted FC++ and rested 4 days.  OMG!!!  Now I have to roast some more....

JonR10: Apple2.JPG
(Click for larger image)

 
Jon Rosenthal
Houston, TX
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MochaManiac
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Posted Thu Sep 30, 2004, 12:29pm
Subject: Re: Best Espresso for Mochas?
 

espressobsessed Said:

It sounds like you are on the road to being a true CG.  Way to go!  Any plans for a Silvia yet?

Posted September 26, 2004 link

lol.  Thanks.  I'd love to buy a Silvia, but .  . . um, I don't have quite the budget for it yet.  ;)   There are some things more important than coffee! :)

I think I've kind of hit a wall with the equipment I have.  I really can make some very good coffees, but obviously could get great, amazing results with different grinder/espresso machine (at least I assume).  Oh well.  Maybe some day.  

JonR10 Said:

The very best chocolately espresso I have ever made was Yemen Mokha Sunani roasted FC++ and rested 4 days.  OMG!!!  Now I have to roast some more....

Posted September 26, 2004 link

Oh, man, where's mine!!
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JonR10
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JonR10
Joined: 26 Apr 2004
Posts: 10,376
Location: Houston, Texas
Expertise: I love coffee

Espresso: E61 Legend, Livietta,...
Grinder: Robur, B-Vario-W
Vac Pot: Hario Tabletop, Yama...
Drip: Technivorm
Roaster: 1-lb US Roaster, Behmor 1600
Posted Thu Sep 30, 2004, 1:37pm
Subject: Re: Best Espresso for Mochas?
 

MochaManiac Said:

There are some things more important than coffee! :)

Posted September 30, 2004 link

Whaaaaat....?????   Sacrilege!!!

MochaManiac Said:

I think I've kind of hit a wall with the equipment I have.  I really can make some very good coffees, but obviously could get great, amazing results with different grinder/espresso machine (at least I assume).  

Posted September 30, 2004 link

 

HOME ROAST!!  I can't remember if you have said anything about roasting before, but I always say "you can start roasting for $20, and that includes the coffee beans".  It's easy, quick, and the results are wonderful!  

After that, the most pronounced difference I experienced was an equipment upgrade (the GRINDER).  I admit this can be expensive, the minimum is ~$120 and I always suggest the LUX or Innova conical burr grinders ($169 and $179).  A Zassenhaus would presumably be a big improvement over the Melitta Burr ($70 new or ~$30-40 on eBay).  The grinder does make a huge difference especially for espresso or French Press coffee.

 
Jon Rosenthal
Houston, TX
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expobar
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Joined: 25 Mar 2004
Posts: 3,003
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Posted Thu Sep 30, 2004, 1:45pm
Subject: Re: Best Espresso for Mochas?
 

I saw a krups Gusto today at my friend's house.  It looks like a capable little machine, but the PF is far too small to make a proper double.  

Jon, I know, it is odd people calling anything more important than coffee, but think about it.  Everyone's weird.  We jsut seem to be the only normal people, right?
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