Cafe Mocha

Information about Cafe Mocha

Milk and coffee mixing in a Latte

A CafÃ© mocha is a variant of a cafe latte. Like a latte it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of an Italian syrup, although less sophisticated vending systems use instant chocolate powder. Whipped cream, dustings of cocoa and marshmallows may also be added on top for flavour and decoration.

Unlike cappuccini, cafe mochas do not contain the well known milk froth on top, usually whipped cream and a dusting of either cinnamon or cocoa powder.

This being an American invention, it is mostly unknown in Italy and other continental European countries. Mocha is an Arabic word, and it was originally a particular variety of coffee from Mocha, Yemen, made without cocoa, but which tasted as if it had cocoa in it, and modern usage usually refers to an imitation of it using other coffee varieties and cocoa.

A variant is white cafÃ© mocha, instead made with white chocolate. There are also variants of the drink that mix the two syrups.

A term moccaccino is used in some regions of Europe and the Middle East to describe CafÃ© Latte with cocoa or chocolate. In the U.S. it usually refers to a cappucino made with chocolate.

References

Coffee drink names

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Coffee

Facts about coffee: History of coffee - Economics of coffee - Coffee and health Species and varieties: List of varieties - Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain - Coffea canephora (robusta): Kopi Luwak Major chemicals in coffee: Caffeine - Cafestol Coffee bean processing: Coffee roasting - Home roasting coffee - Decaffeination Common beverage preparation: Espresso (lungo, ristretto) - Drip brew (from coffeemakers) - French press -
Turkish coffee - Instant coffee - Chemex - Moka Express
Popular coffee beverages: Americano/Long black - Caf au lait/Caf con leche - Cafe mocha - C ph sữa đ
Cappuccino - Cortado - Greek frapp coffee - Indian filter coffee - Irish coffee - Latte/Flat white
Macchiato (espresso, latte) - Iced coffee - Red eye Coffee and lifestyle: Social aspects of coffee - Coffeehouse - Caff - Caf - Caff sospeso - Coffee cupping - Coffee break/Fika

latte is a type of coffee drink made with hot milk.

Italian origin 'CaffÃ¨ e latte' o 'CaffÃ¨latte'

In Italian latte (IPA: [ˈlat̪t̪e]
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Espresso or caffÃ¨ espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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Cappuccino is an Italian, coffee-based drink prepared with espresso, hot milk, and milk foam. A cappuccino differs from a caffÃ¨ latte—which is also from the Italian coffee menu—in that a latte is prepared with espresso and twice (or more) the amount of milk as a
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al-‘Arabiyyah in written Arabic (Kufic script):
Pronunciation: /alˌʕa.raˈbij.ja/
Spoken in: Algeria, Bahrain, Egypt, Iraq, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman,
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Mocha (Arabic: المخا [al-Mukhā]) is a port city on the Red Sea coast of Yemen. Until it was eclipsed in the 19th century by Aden and Hodeida, Mocha was the principal port for Yemen's capital Sana'a.
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White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. The low melting point of cocoa butter allows white chocolate and chocolate to remain solid at room temperature,
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The history of coffee has been recorded as far back as the tenth century. During that time, coffee remained largely confined to Ethiopia where its native beans were first cultivated. Ethiopian highlanders first cultivated the coffee bean.
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Coffee is one of the world's most important primary commodities. With over 500 billion cups consumed every year, coffee is one of the world's most popular beverages, comprising about a third of tap water consumption. Worldwide, 25 million small producers rely on coffee for a living.
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40 (2): 207-13. PMID 14693246.
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Coffea
L.

Species

Coffea arabica - Arabica Coffee
Coffea benghalensis - Bengal coffee
Coffea canephora - Robusta coffee
Coffea congensis - Congo coffee
Coffea dewevrei - Excelsa coffee

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r for C. robusta, a for C.arabica, and m for both species]] Coffee varietals refer to the genetic subspecies of coffee.

Coffee beans from two different places usually have distinctive characteristics such as flavor (flavor criteria
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C. arabica

Binomial name
Coffea arabica
L.

Coffea arabica is a species of coffee indigenous to Ethiopia and Yemen, hand picked by the natives.
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Kona coffee is the market name for a variety of coffee (Coffea arabica) cultivated on the slopes of Mount Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. Only coffee from the Kona Districts should be described as "Kona.
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Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavor and lack of bitterness.
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C. canephora

Binomial name
Coffea canephora
L.

Coffea canephora (Robusta Coffee; syn. Coffea robusta) is a species of coffee which has its origins in western Africa.
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Kopi Luwak or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet (Paradoxurus hermaphroditus).
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Caffeine is a xanthine alkaloid compound that acts as a psychoactive stimulant in humans. The word comes from the French term for coffee, cafÃ©.
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Cafestol is a diterpene molecule present in coffee.

A typical bean of Coffea arabica contains about 0.6% cafestol by weight. Cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee or Turkish coffee.
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Processing of coffee is the method converting the raw fruit of the coffee plant (cherry) into the commodity green coffee. The cherry has the fruit or pulp removed leaving the seed or bean which is then dried.
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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.

The roasting process is integral to producing a savory cup of coffee.
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Home roasting is the process of obtaining green coffee beans and roasting them on a small scale for personal consumption. Personal roasting of coffee has been practiced for centuries, and has utilized numerous method of roasting the beans.
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Decaffeination is the act of removing caffeine from coffee beans, mate, cocoa, tea leaves and other caffeine containing materials. (While caffeine-free soft drinks are occasionally referred to as "decaffeinated," some are actually prepared by simply leaving caffeine out in the
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Main article: Coffee

Coffee preparation is the process of turning coffee beans into a beverage. The particular steps needed vary with the type of coffee desired, and with the raw material being worked with (e.g.
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Lungo is Italian for 'long', and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo.
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Ristretto is a very short shot of espresso coffee. A normal (double) espresso shot is a 60 ml (2 fl oz), while a (double) ristretto is a 30-45 ml (1–1.5 fl oz). The ristretto is often preferred by espresso coffee lovers for its added body and fullness.
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Drip brew (known as Filter Coffee in Europe), is a method for brewing coffee which involves pouring water over roasted, ground coffee beans contained in a filter. Water seeps through the coffee, absorbing its oils and essences, solely under gravity then passes through the bottom of
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