The Art Of The Mocha

In our continued Art of Making Coffee series, we bring you the art of the mocha.

I love chocolate. I make no secret and have no hesitation about saying it. Chocolate is one of the coolest things in life. Chocolate is to humans as wings are to angels. Chocolate says “I’m sorry”, “I love you” and “Thanks” way better than words. Moderation in all things but love and chocolate!

Ok, I will stop but I am so excited to share a few amazing recipes for making mocha coffee. Coffee and chocolate, two of my favorite things in the food world come together to make a rich, satisfying and decadent drink that we all know as the mocha.

In celebration of the upcoming Valentine’s Day and the much-awaited launch of our Greenwell Farms Single Origin Estate Chocolate Bars, I’d like to share three recipes that you will come back to again and again.

But First…Mocha?

Although coffee is native to the highlands of Ethiopia, the Ethiopians were known to harvest wild coffee berries for a variety of uses. It wouldn’t be until coffee was brought across the Red Sea into Yemen that it was cultivated. The Yemenis are credited with being the first commercial coffee farmers in the world and a center for coffee commerce due to Yemen’s unique position at the crossroads of caravan routes as well as a well-placed port. This is the Port of Al Mokha, where the word “mocha” is derived from.

By the early 1700s, most of the world’s coffee supply came from Yemen, shipped through the port of Al Mokha, and the word Mokha came to be associated and substituted for coffee (the same way we call it a cup of Java after the Indonesian version). The Yemeni, under the protection of the Ottoman Empire, guarded their coffee very closely, virtually creating a monopoly for nearly 200 years. Little by little, foreign traders smuggled coffee out of Yemen and began to spread it to their colonies that had suitable climates. As this new supply increased, the Yemeni monopoly was broken and the Port of Al Mokha would diminish.

Additionally, the Yemeni cultivated many prized strains of Arabica coffee, one of which we refer to as Mokka Coffee. This prized bean has deeply sweet, rich, and earthy notes best described as rich chocolate. Later, coffee houses that couldn’t source this particular strain began to add chocolate to the coffee to sweeten it and make it richer, trying to imitate the original bean. This is where the association of chocolate and coffee in the name “mocha” comes together. It has also been the springboard of many creative recipes combining coffee and chocolate.

So, without further ado, here are my top three mocha recipes. Please note that many recipes call for cocoa powder, which makes the drink essentially hot chocolate with coffee. Here, we want to elevate the recipe using real chocolate and heavy cream. Feel free to lighten these up as you need!

You may also use these as basic recipes and create endless variations with mint chocolate, Bailey’s, spices, and anything else you think pairs well. 

The Classic Mocha Latte

You Need:
½ Ounce of Greenwell Farms 80% Dark Chocolate
3 Ounces (2 Shots) of Greenwell Farms Espresso Roast
2 Ounces of Hot Steamed Milk

Place chocolate directly in the cup. Pour hot espresso over the chocolate and stir vigorously until the chocolate melts. Gently add the hot steamed milk. Top with either chocolate shavings or a dash of cinnamon.

The Café Mocha Deluxe

You Need:
1.5 Ounce Espresso Shot
½ Ounce of Semi-Sweet Chocolate (and shavings)
¾ Cup of Steamed Milk
¼ Teaspoon of Vanilla Extract
Whipped Cream

Place chocolate in the cup and slightly heat. Add vanilla and a shot of hot espresso. Stir well to melt.

Add steamed milk and top with a generous portion of whipped cream. Top with chocolate shavings.

The Pink Mocha

You Need:
1-2 Ghirardelli Raspberry Chocolate Squares
Double Shot of Espresso (3 Ounces)
¼ Cup of Steamed Heavy Cream
½ Cup of Milk (Frothed and Foamed)
Optional: Whipped Cream and Raspberry Syrup

In a pot on the stove, melt the raspberry chocolate squares with the heavy cream. Whisk well.

Pour into a cup, add the espresso shot, and top with milk foam. You can enjoy it like this or add whipped cream and a drizzle of raspberry syrup.

Happy Valentine’s Day and enjoy your mochas!

Matt Carter

Matt Carter is a retired teacher (1989-2018), part-time musician, farmer, and currently manages Greenwell Farm’s Tour and Retail Store Operations.