The Chronicles of Mocha Makeover
Ayushi Gupta
Sr. Technology Lead @ Kearney | Food and Beverages | Driving value by rethinking product design
My transformation from being a caffeine totaller to a devoted coffee enthusiast has been an exciting adventure, packed with ancient tales, countless experiments, fascinating chemistry and hidden secrets.
Along the way, I explored global coffee varieties, delved into their origins, and mastered the coffee flavor wheel. My passion for coffee remains strong, with mocha holding a special place in my heart.
Stay tuned as I take you on this ride, revealing some of the flavorful facts that govern the transition from ancient to modern-day mocha. Read on to the end where, I will share tips and tricks for crafting the perfect mocha right at home using simple yet proven methods.
Ancient Time Original Mocha
While “mocha” now often describes coffee prepared with bold espresso, frothed milk, and bittersweet chocolate, it originally referred to both a type of coffee bean and a method of coffee preparation.
The term “mocha” is derived from the port of Mocha in Yemen, a major coffee trading hub from the 15th century onwards, in the Arabian Peninsula. Mocha beans, from the Arabica coffee plant, have a unique flavor due to Yemen’s high altitudes, volcanic soil, and climate. These beans are smaller, rounder, and have a naturally chocolatey taste with fruity and wine-like notes.
The word “mocha” became synonymous with this flavor, inspiring coffee lovers across the globe. Traditionally, in Yemen, coffee was brewed using a method known as “Qishr”, which involved mixing coffee husks with spices like cinnamon, cardamom, and cocoa. This ancient method and the natural flavors of Mocha beans were precursors to the modern mocha drink, blending coffee’s earthy notes with cocoa and spices.
The Journey from Yemen to India
The spread of Mocha beans to India is closely tied to the history of coffee's introduction to the subcontinent. One of the earliest accounts involves an Indian saint named Baba Budan, who, in the 17th century, is said to have smuggled seven coffee beans from Mocha, Yemen, during his pilgrimage to Mecca. At that time, the export of fertile coffee beans was strictly controlled by Yemeni authorities. Baba Budan hid the beans in his robes and brought them back to India, planting them in the hills of Chikmagalur, Karnataka.
These beans thrived in the Indian climate, and the region eventually became known for coffee cultivation. The variety of coffee grown in India from these initial Mocha beans was mainly Arabica, closely related to the original Yemeni coffee. This introduction laid the foundation for India's coffee industry, which later expanded under British colonial rule.
Transition to Modern day Mocha
To truly savor an authentic traditional mocha, a visit to Yemen is ideal, as it’s challenging to find coffee beans with the same distinctive flavor profile in India. However, modern-day mocha is widely available at many outdoor cafés. Skilled baristas use meticulously roasted and ground coffee beans to brew espresso with a rich crema, then add frothed, steamed milk and chocolate syrup in precise proportions to create a drink that closely mirrors the traditional mocha.
Discover the Secrets to Perfectly Brewed Mocha at Home
For those who enjoy experimenting at home or prefer to skip the café visit—and with no immediate plans to visit Yemen ??—you can recreate a delightful mocha experience right in your kitchen using a stovetop Moka pot. Here’s how:
The Moka pot, a stove-top coffee maker, brews coffee by passing hot water driven by vapor pressure through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Otello Amleto Spadini in 1937, in collaboration with aluminum vendor Alfonso Bialetti. Bialetti Industries continues to produce the original model under the trade name “Moka Express.”
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1.?Choosing the Beans
For a rich, full-bodied brew, use high-quality Arabica beans for a smoother, more nuanced flavor. If you prefer a stronger, more bitter taste, opt for Robusta beans. A medium to dark roast is ideal to achieve the desired richness.
2.?Grinding the Beans
Use a fine to medium-fine grind, to allow for optimal extraction without clogging the filter
3.?Preparing the Water
Use water that is just below boiling, around 90-95°C (194-203°F).?Preheating the water can help speed up the brewing process and prevent the coffee from "baking".
4.?Filling the Moka Pot
Fill the boiler (bottom chamber) with water up to the etched line or just below the safety valve. Insert the metal filter funnel and add finely ground coffee. Level off the grounds without pressing them down to ensure optimal extraction and brew strength.
5.?Brewing Process
Assemble the Moka pot by securely screwing the top and bottom parts together. Place it on a medium heat source, ensuring gas flames do not extend beyond the pot’s base.
?As the boiler heats, pressure builds, forcing water up through the coffee grinds into the upper chamber. When you hear a characteristic gurgling noise, indicating the “strombolian” phase, remove the pot from the heat to prevent over-extraction and undesirable flavors.
Aim for an even flow of liquid as it rises up through the central chamber.?You’re better off by starting to apply the heat more slowly and gradually build it up rather than having to quickly turn the heat down in a panic.?An even flow of coffee through your Moka pot will help generate a more even, smooth extraction.
6.?Finishing Up
Once the upper chamber is filled with coffee brew, remove the pot from the heat to prevent over-extraction. Pour the coffee into your cup and enjoy it as is or add milk and sugar to taste.
While the Moka pot can produce a strong, espresso-like coffee, the exact taste will depend on the beans you use. For a closer Yemeni Mocha experience, use high-quality Arabica beans and a medium to dark roast. Adding a pinch of cinnamon or a small piece of dark chocolate to the coffee grounds can also help mimic the traditional Yemeni flavor.
Conclusion
Whether you choose to savor mocha at a charming café, brew it meticulously at home, or embark on an adventurous journey to Yemen for an authentic experience, the rich legacy of mocha coffee is bound to deepen your appreciation for this timeless beverage.
So, what's keeping you from brewing yourself a steaming cup of mocha with all this newfound knowledge? Go ahead and enjoy your coffee journey!
PS : If the content of this article has sparked your excitement to experiment at home. You can purchase the Moka pot and the milk frother here based on the kitchen setup you have:
Associate Partner at Kearney
6 个月Nicely written Ayushi Gupta, very informative! We need your help to elevate our coffee game in the Chicago PERLab office!
Regional R&D Director - Personal Care & Site Leader at Unilever
6 个月Brew-tiful article! enjoyed reading that, Ayushi
Product Consultant at Kearney’s PERLab - Background in Food & Beverage Product Development
6 个月Fantastic! And I thought Preeti Shrinivas made the most amazing coffee drinks when she came to PERLab Chicago, I will be waiting until we get the pleasure of working together in person!