How to Make Delicious Mocha at Home – Step by Step Recipe

How to Make Delicious Mocha at Home – Step by Step Recipe

Everyone has their own tastes when it comes to coffee. Some like it really sweet and for some even french roast wouldn’t cut it. An appetizing chunk of chocolate with a dash of caffeine kick in it, sounds too good right? Coffee simply isn’t a beverage to fuel your body but it is an organically farmed substance with a rich history and real people working day and night to procure the best beans. Let us talk about a beverage that is neither too strong nor too light, but is just the right mix of the two.

how to make mocha coffee at home
Today, I am going to share with you the secret to making a delicious mocha at home.

Step 1: Pick Your Beans Righteously.

For a mocha, you can use a Starbucks Espresso roast if you like it, but if you aren’t a fan of Starbucks then Italian roast and French roast will be ideal. While buying those beans we need to be cautious about its storage as well. Coffee beans tend to lose their flavor quickly. We can store the beans in a glass jar or a ceramic pot. The idea is to pack them in an airtight container to prevent it from losing its true flavor.

Step 2: Roast It.

The key to a perfect coffee lies long before the brewing process begins. If you want to make your coffee from the scratch, I suggest you roast the beans. Coffee beans can be roasted in under 6 minutes in a popcorn maker. The longer you roast, the strong flavor you will get, so be a little experimental here and try to roast the beans neither too long nor for short span of time. In one or two tries yo will get it right.

Read – Everything You Need To Know About Roasting Coffee

Step 3: Grind The Beans.

You need to be careful while grinding the coffee beans. If you are grinding at home you can grind it either coarsely or finely, but it is ideal to grind it finer-than-usual for a great cup of mocha. Coarsely grounded coffee is for the ones who prefer a strong and rich flavor.

Step 4: Add Magic Ingredient

A lot of people might be oblivious to the fact that adding a pinch of salt can greatly enhance the way your coffee tastes. Adding salt in the coffee maker helps to get a smooth taste in the coffee. And to answer your question of whether it will make the coffee salty, I assure you if you have added just a tiny amount of salt, the coffee will not be salty and it will taste great.

Step 5: Steam The Milk.

We all are aware of the fact that a mocha does not uses the foam that is created while steaming the milk but aerating it is still is a crucial step. Aerated, frothy milk tastes sweeter and smoother than a steamed milk which is not aerated. So steaming the milk with the right aeration can make a difference to how the coffee tastes.

Step 6: Chocolate.

Do not skimp on the ingredients. You can use the chocolate syrup later, if you are making mocha from scratch then let it be from the scratch. Use molds of dark chocolate or any of your personal favourite. Cut into small chunks and add it to the coffee maker. This is the most important step of all, for what is mocha without chocolates, right?

Step 6: Add Water.

All of your hard work depends on this one thing which is the coffee-water ratio. Coffee-water ratio can either make or ruin your coffee, so be careful while you add water to it. A 2:18 coffee-water ratio is considered ideal. It is neither too strong nor too sweet.

Step 7: Add Marshmallows.

If you are a fan of marshmallows then dip in some mini mallows in the cup before you pour the coffee. Adding marshmallows on the top of the coffee makes them float whereas if they are added before then when the hot coffee falls on it, it melts a little giving the most satisfactory taste.

Conclusion

In the end, we always look forward to a bonus tip that could save our days, so here is the one. Get creative. Add more chocolates and marshmallows if you like. If you don’t want to go through the hassle of roasting and grinding it, then they are many coffee powders available in the market. Choose the one that best fits your taste.

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