How To Make The Easiest Mocha Ever | Coffee Collaboration
ฝัง
- เผยแพร่เมื่อ 24 ม.ค. 2017
- We love chocolate. You love chocolate. Who doesn't love chocolate? Good thing we have the easiest mocha you will ever make! Grab your favorite coffee and join us for this tasty treat!
Subscribe To Our Channel ▸▸ goo.gl/hRKEhR
Check Out The Breville Barista Express!
www.seattlecoffeegear.com/bre...
Shop Freshly Roasted Coffee!
www.seattlecoffeegear.com/cof...
--------------------------------------------------------------------------------------
Keena's Cheat Mocha Recipe:
Stuff you'll need:
Double shot of espresso
A chocolate bar
Steamed or frothed or cold milk
Steps:
-pull a double shot of espresso, put 1 or 2 rows of chocolate
-mix the two together until the chocolate has completely dissolved
-top of with milk as needed (or not all hehe)
--------------------------------------------------------------------------------------
Connect With Us Online!
Facebook: goo.gl/13pJVF
Twitter: / seacoffeegear
Google+: goo.gl/DDkRVD
Instagram: / seattlecoffeegear
New Videos Every Week! Subscribe ▸ goo.gl/hRKEhR
Watch All Coffee Collaboration Episodes: goo.gl/FGzzfE
Visit Us Online: www.seattlecoffeegear.com
Thanks for watching all our videos folks! You're the best!
This made me smile...☕️🍫 Thank you for the video and the “mmhmmh’s”
I like how you use different machines for these collaborations!
We have so many to pick from! :D How could we not ;D
I use dark, salted chocolate. It works amazingly well, I love the tiny hit of salt. Give it a try.
This recipe sounds delicious and certainly not a cheat. The real mocha cheat is putting half a pack of instant hot cocoa mix in your cup of drip coffee like I did at college!
Back when I drank hot coffee, I used to do that a lot with the hot cocoa mix. One of my coworkers saw me doing that and said it was a "veteran move." lol. I drink cold brew coffee now and this morning, I added a bit of chocolate syrup to my cold brew, along with some milk over ice. It was delicious.
I'm currently in university so, well, that's also basically how I get mocha XD
Except I use french press or cold brew rather than drip coffee, and before I'm really into coffee I just use instant coffee. XD
What's the advantage of using chocolate blocks over powder?
I used to do this... so fucking gross though.. come on
@@SyRyanYang
You'll sneeze less.
Love the vid and your energy. Thank you!
Thanks for sharing that recipe. Cheers!
Two pieces of fudgy caramel cubes + double Espresso + textured milk = caramel latte 👍😍
This tastes so good
Love the videos, love your sence of humor ! Continue your amazing job :)
Cheers!
Cafe au Chocolate! Belissimo,😲😛😍
She’s so funny 😂 looks delicious
made this this morning mmmmmm. Super delicious. Definitely helping me up my breville skills
I'm in love with this!!! And...It's just by the video!!! 😘❤️😉 Tomorrow morning decadence!!! Love ❤️
Gail! We just tried this with our Nespresso Citiz. We used the Cadbury Mini Eggs and crushed them between two measuring cups. I used 4 or 5 Mini eggs for a 10oz drink with milk! Really good
love you and your videos...you are so cool!!!
Great video... I love this gal!
Gail...you're certainly the Julia Child of the coffee world...Bon Coffee Appetit!
Great video, thanks. That's a cool cup you have - I couldn't find it on your website. Where did you get it?
Love your videos. Especially when you use the Breville BE.
Nice stirring device
Do you time the shot from when you push the button or from when the espresso starts to drip into the cup?
Yum yum yum
Hi Gail. Thank you so much for all the videos. Could you tell me what is the number that you have set up in the grinder will for this Breville Barista. What is the coarseness of your coffee in that video. I just bought a machine like that. Thank you very much.
I am looking at buying a coffee machine like the one in this video and recipes like this one make me want it even more
I've had it for a few months now, nice machine but need some time getting used to. For example the shot on this video must have been AWFUL. Not enough coffee, not enough pressure, totally watery... Expect quite a few shots like this if you are a beginner, like I was (am?) :)) You really need to be proficient in dialling in order for this machine to shine. Also, if you only drink milky and sugary drinks, there are cheaper machines that do the job.
Great video!! Just curious, how many bars of pressure can this machine pull shots at?
I will be making a chocolate latte tomorrow morning. Oh boy!
Hi, love watching your videos. How much chocolate did you use?
Wohooo! Yay for mochas
Oh yeah!
I really wish we could actually taste the drinks you make
Trying to learn how to make a decent iced mocha 20 oz hot or iced any hints for a new beginner, i use the breville infuser
How much coffee did you use? Has ist been 7,5g, judging from the 13s extraction time?
Sweet! :D
Mmmmmmm :D
What's the advantage of using chocolate blocks over cocoa powder?
Hi Gail, I have another coffee recipe for you after the Oreo one.
Earl Grey Coffee
1. Try steeping earl grey tea in cold water for about 24 hours, then bring it up to a boil, and use it to brew coffee in a V60.
2. The coffee beans could complement the earl grey taste really well; my recommendation is to use some good single origin beans for this.
My process:
Break up chocolate into fingernail size chunks.
Add the chocolate to the glass, get the steam dry by running it for a few seconds, melt the chocolate in the glass using the steam. Move the cup around under the steam wand to melt all the chocolate. This part is really fun if you are into material properties and watching thermodynamic physical process. Fancy way of saying the chocolate melts really cool looking under the steam.
This should only add a small amount of hot water which is useful. Swirl the melted chocolate around in the hot water from the steam and get a nice little pool of very thick melted chocolate.
Now froth milk, the chocolate will stay nicely melted in a Bodum double wall cup.
Grind your shot now.
Pull the shot onto the melted chocolate in the cup, add the milk, take a sip, and sigh in ecstasy.
This method preserves the shot by keeping the time from grind to sip very low. I think it allows a better more complex set of flavors.
I melt 2 tablespoons dark chocolate chips into my milk pitcher by covering the chocolate with hot water for about 20ish seconds
brew my shot while I wait
Pouring away the hot water making sure not to loose any chocolate.
Add milk to the pitcher and then steam then pour.
My way makes sure you get good consistent chocolate flavour through out the whole drink because the chocolate mixed into the milk.
Loose the coffee and then you also have the simplest best hot chocolate ever too 😆☕️
I do the same with my espresso and cappuccino but I add some honey instead of sugar. I tried cacao powder but I found it too bitter.
Hey Gail, how much chocolate did you use?
Some Bailey's would be nice 😀
How much for the machines??
How come my espresso shots om the breville never looks that good. And did you change the water ratio per grams of coffee? Because that looks like a very good 1:2 ratio. But the breville is set on 60ml out for double shot
Minh Tu Nguyen maybe adjust the coffe grind, or your coffee is old?
If you had to pick a semiautomatic machine under $500 what would it be? I own the Saeco Poemia and am looking to upgrade.
While it all comes down to personal preference and what you're looking to get out of the machine, maybe a refurbished Saeco Intelia Deluxe would fit the bill? www.seattlecoffeegear.com/saeco-intelia-deluxe-superautomatic-espresso-machine-certified-refurbished
Any suggestions for a semi-automatic? The Poemia is ok, but it's old and I'm looking for something with a standard steam wand and maybe a double boiler if the price is right.
I was told I make my mochas "wrong" because I don't follow a (their) certain recipe. It's nice to see you do it "wrong" as well. :-)
Edit:
Well, had I waited a bit longer in the video before I first posted I would have heard you cover that subject at about the 2:50 mark. :-)
You are so funny Gail :)
Serious question....did the shot not taste sour? From drip to finish the shot she just pulled was only 13 seconds. (From 1:46 to 1:59) Thats about half the time I usually shoot for. Am i doing it wrong?
The shot timer should start running as soon as water and coffee come in contact. It seems you've timed from when the espresso streams begin, but the water and coffee came in contact at 1:32. A 13 second shot would be sour! But this was closer to 26 seconds. Hope that helps clear things up! (of course this depends on the coffee too)
Thank you for the reply! I always heard it was timed from "first drop". I know that many machines do not have pre-infusion and it makes sense on those machines to time from when the pump comes on to last drop. It was my understanding that pre-infusion shouldnt be timed because the coffee is not under "espresso pressure" until first drop. So the difference is that on the Breville machine it seems that you are at around 8 seconds of low pressure, and 13 at max pressure. Another machine recorded from "water-coffee contact" that does not have pre-infusion would have 21 seconds of max pressure. Seems to be quite a controversial topic nowadays. But, I will try a shot that is timed from first contact like you guys and see how that goes! Thanks again!
I was about to ask the same question, too. I have a Breville Duo-Temp at home and I always count my shot after my first drip. Do you have any tips on counting the time on my shots then? Is it different than counting from a more commercial coffee machine? Thanks!
can you just froth chocolate milk?
Never tried! Might have too..
Seattle Coffee Gear Gail did do this method in the "How to make a mocha" video published July 22, 2010 (it auto-played for me right after this video)
Yes, you can. But then it'll be just hot chocolate, not a mocha. Mocha, by definition, is a coffee drink with milk and chocolate. So it must have all the three ingredients in order to be a proper mocha.
I think they understood that and were asking if you could have a mocha equaling 3 equal parts coffee, chocolate, milk; with the chocolate and milk being combined and skipping a step but doubling the amount to retain proportion = 1 part coffee, 2 parts chocolate milk would TECHNICALLY still be a mocha.
You're right, my mistake. And I totally agree with you, it would still be a mocha.
No whipped cream????? Shucks!
Enjoyed YOU and the vid.
Can you make a mocha without any machines?
Not.... really. There are things like Moka pots (which isnt technically esspresso) and hand mix milk frothers which I've never used but I cant imagine it being the same as steam frothed milk.
What was that brew pressure lol
It looks so Easy!
And me doing it... A complet mess!
When I was in college, late '70s, I'd make a pot of ordinary coffee (espresso hadn't been invented yet), and stir a spoonful of Nestle's Quik into each cup. I called it an All-Nighter. Just try to sleep after one of those!
Espresso poured over real chocolate? Is it possible for this to be bad? I don't think so.
Hello
If you want something even cheaper you might just pre-mix chocolate syrup and condensed milk into cold brew extract and use that as some sort of instant mocha syrup XD It has no foam though...
its not cheat, its a life hack
btw i got a new coffee grinder today
Sweet! What grinder?
Seattle Coffee Gear rancilio rocky for lapavoni it works perfectly
How does this have thumbs down at all???
This is now I ALWAYS make mochas. There's another way (other than a shot into hot chocolate)?
Powder and syrup are often used as far as I'm aware
Syrup is a big one!
It's just such a bad habit to brew first and steam secondly on a thermal coil/block/single boiler machine. Your espresso should be asap incorporated with the milk after it has been brewed :-)
Wouldn't be the milk and foam separated that way?
7 years and the same “umm ummm um” 😂
This nice lady's doing drugs. So funny
I've got an easier method - if somebody asks me to make them a mocha, I just tell them to GTFO of my house.