Cafe mocha (caffe mocha) is one of the most popular coffee drinks.  For people who love espresso and chocolate or cocoa, a cafe mocha is perfect for an afternoon delight or in the evening after a great meal.  Unlike most espresso drinks, a mocha can be different because the ratio of chocolate is subject to the maker.  When you add peppermint to the mix, the difference increases because of the variety of ways you can make peppermint syrup.  Yet there are specific things you can do to make your peppermint mocha one step above the rest for the holiday season.
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The quality of the chocolate you use will determine how well your mocha will taste.  If you use lower-quality chocolate, you will have to use a higher quantity, which may make it sweeter or dilute the milk, making it more chocolate milk with coffee than a well-balanced drink.  Remember that cocoa is more bitter than chocolate because there is less cocoa butter.  Remember that the syrup's sweetness will help balance out your mocha.

Adjust the amount of peppermint syrup you add to your mocha based on sweetness and potency.  Some syrups are sweeter and carry a more robust flavor than others, which can easily overpower your mocha.  If you make your peppermint syrup, do a taste test and adjust how much you add.  You want the peppermint to compliment the beverage instead of dominating it.  If you purchase syrup from a company, review the recommended amount to add and adjust accordingly. 

If you make or buy your syrup, ensure that the recipe or ingredients used are organic because you will have a more natural taste.  Syrups that use artificial flavors and ingredients you cannot pronounce can taste too sugary and alter your mocha, making it more of a sugary mess. 

The Cortado vs. The Flat White
Many people ask me the difference between a Cortado and a Flat White. They are both well known in different places worldwide. At first glance, they seem similar, but they are different for a few reasons. Both are great options for anyone who does not want all the milk a latte offers. This post will explore the difference between a cortado and a flat white.


Cortado
The cortado is one of the most unknown espresso drinks of all time. Once people try it, the cortado gains a large following. Originally from Spain and popular globally in Brazil, the cortado is a double shot of espresso with an equal amount of milk. The word cortado means to cut, and thus the idea is that the milk cuts the acidity of the espresso. A notable difference is how the milk is steamed. There is not a lot of frothing or foam in the milk, yet warm and slightly silky for the texture. Do not think lightly of this tiny 4oz drink. It delivers a fantastic coffee experience full of flavor in a well-balanced, compact cup and brings simplicity and sophistication together for anyone willing to try it. It is perfect for traveling or a nice enjoyable cup of coffee where you don't have to worry about the coffee changing temperature too quickly before enjoying it.  


Flat White
The Flat White is primarily unknown to most of the Americas yet has a name for itself in parts of Europe, the Middle East, and Australia. Although the origins of the flat white are disputed by the United Kingdom, New Zealand, and Australia, this espresso drink to some is called a mini latte. Around 6oz, the flat white features espresso with about twice as much milk as a cortado, depending on a single or double shot (you know me, life's too short for a single shot). The key to a lovely flat white is the milk. Frothing the milk to produce an amazing micro foam that is poured gently over the espresso so that it mixes well with the espresso and helps create a nice white dot at the top, which is the signature of a flat white. Dark roast espresso pairs amazingly well with the flat white, and there is just enough milk to enjoy it.   ​

Summer is in full effect, and iced coffee is perfect for a hot summer day. What you want is a nice, crisp iced coffee, not a diluted cup of caffeine that isn't enjoyable for anyone. To save your summer, let's go over the top three tips for making better coffee. 


Use Colder Ingredients  
One simple trick to make better-iced coffee drinks is to use ingredients that are the same temperature. When you heat water or milk and add it to make your coffee drink, then chill it down, it adds an unnecessary step you don't need to take. Additionally, the components of the milk start separating, and they don't come back together in the same way. It is way easier to use colder milk or water when you make an iced coffee.


Anticipate the Melt | Concentrated Coffee 
Some people enjoy heating milk or water when making iced coffee. No judgment here. However, if you do, anticipate the water that will melt when you pour the warmer drink over ice by making your coffee more concentrated. This can take some time to master, yet the colder ice can help you make great coffee when it melts. Additionally, if you like to let your coffee sit for a while and allow the ice to melt, you can have a more enjoyable experience.  


Use a Cocktail Shaker
Bartenders have used these for ages, and so should the barista. Using a shaker with ice can quickly cool down your coffee. A few shakes bring your hot espresso down to a nicely chilled temperature without diluting your coffee with water. You can significantly level up your iced coffee game if you pair this with having colder milk or water.  ​

​There has been a lot of research to prove or disprove the health benefits of coffee.  Although it has its addicting characteristics, namely caffeine, studies show that coffee has a fair amount of positive attributes too.  The key is how you drink it.  Unsweetened coffee is the best, yet if you add milk or sugar, you still get some benefits. 

​Coffee has vitamin B, potassium, and other important antioxidants that help protect against disease.  These include coronary heart disease, stroke, kidney disease, and it reduces your chance of contracting Parkinson's disease.  Additionally, there is research that darker roasted coffee helps prevent the breakage of DNA strands.  

​So next time you order your favorite coffee drink, go light on the sugar, add less milk if you can and enjoy it guilt-free.

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Simple syrups are an easy way to enhance your drink with flavor and sweetness. Many types of flavors can be made into a simple syrup, such as herbal, floral, fruit or citrus. There are many recipes out there, and the key to making a great and flavorful simple syrup is making sure you use the right ingredients. That said, here are three tips to help you make a high-quality simple syrup.    


Ingredients
If you watch any episode of Chef's table, somewhere, in the beginning, they talk about the ingredients. Having quality ingredients can make or break your syrup, and make sure that everything from the sugar to the water is the best that you can find. You will notice a difference in how the flavor presents itself in your drink and even how long it lasts or how artificial or natural it tastes. It may cost you more to make, yet you will appreciate the quality.


Flavor
When choosing the flavor of your syrup, be aware of the strength that flavor carries and how it may interact with the coffee, tea, or even alcohol you add. Flavors like lavender and elderflower should be a gentle hint or enhancement to the beverage. In contrast, cinnamon will have much more of a presence in the drink, especially an apple cinnamon latte or cocktail.


Sugar
Understanding how different sugars affect your drink can be a game-changer in how it tastes. Darker sugars add more complexity, are richer in flavor, and even darker in color. Lighter sugars tend to be sweeter, so you can use less sugar to make the syrup sweeter. Note that the more sugar you use, the longer the simple syrup will last, yet at the same time, it may be more prone to crystalizing.  


Ensure that you store your simple syrup in the refrigerator. It will last longer, and at least for the simple syrups I make, they tend to be sweeter than when I store them on the counter.  ​

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If there is one espresso machine with significant anticipation of its release, is Faema's Faemina home espresso machine.  Faema's 42nd edition had a lengthy hiatus, bursts onto the scene, and joined the new era of espresso at home and possibly in your local cafe.  Being one of the most highly customizable yet automated machines, the Faemina has an onboard water reservoir that allows you to adjust the water temperature and has a built-in water softener to protect the machine from long-term damage and deliver a higher quality of water.  

The best part is that you can use the Faemina for more than espresso.  Remember that highly customizable part?  Those customizations also include water flow and amount in addition to water temperature so you can make drip coffee and pour-overs, including the bloom, pause, and continuation of a pour-over you would do manually.  You can also adjust the height for different cup sizes.  This truly may be the best espresso machine that brings you the same caliber of coffee from your local cafe to your home.   

The Faemina is expected to be available in the United States in Q2 of 2022.

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When you think about coffee, one country should come to mind first: Brazil.  This South American country is the center of all coffee, and Brazil produces the most coffee in the world by a fair margin.  To put that in perspective, you could combine the next four coffee-growing countries, and they still wouldn't surpass the coffee production of Brazil. 

With over 200K coffee farms, and more than 30 growing regions producing more than 61 million bags of coffee annually that produce both Arabica (approx. 70%) and Robusta (30%) beans, along with many styles such as peaberry, you are more likely to have consumed coffee beans from Brazil. 

Brazil has the most complex and detailed coffee classification globally and one that can easily rival Europe's wine system.  Brazil's coffee beans are mostly grown in the southeast, and their beans are not limited to espresso Brazilian coffee beans. 

Their flavor profiles are the most diverse globally and range from respectable chocolate notes to intense sweetness with respectfully low acidity.  What is unique about Brazil is that they are also a large consumer of coffee, whereas most other countries export their high-quality coffee beans, which will change in the near future. 

The reason may be that most of their beans are unwashed or semi-washed, which is the most detailed and natural process and damages the beans, making this challenging to harvest.  

​The next time you find out that the beans you are about to try are from Brazil, know that they are naturally harvested and produced from a country with the most robust and detailed coffee system globally and the most diverse flavor profile.   

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When there are significant changes, shifts, or approaches to the process or new ways to use a product in an industry, it is considered a wave.  Coffee has had major shifts that disrupted the norm and brought about better and higher quality coffee. 

The most significant wave known to date is the 3rd wave, which brought us powerhouses like Blue Bottle, Ritual, and La Columbe.  Where fair trade, the rise of the pour-over, and as some might not want to admit, the iced coffee became dominant. 

That brings us to the fourth wave, which is already starting to show its influence in the industry.  This wave will be a significant shift in the industry and have five sections that will grow: Domestic reinvestment, the rise of specialty and single-origin coffee beans, a revival of legacy coffee regions, expansion of flavors, and cocktail and tasting bars. 

​Over the next few weeks, I will share with you what each of these means and how it will enhance your coffee experience.

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The Blaq (Black) latte is one of the newer trendy drinks starting to see a resurgence lately in the coffee house.  Marketed as a healthy drink and stopping short of a superfood latte, the blaq (black) latte is usually made with activated charcoal that has anti-inflammatory qualities and is good for gastrointestinal issues. 

Activated charcoal is helpful when treating poison or drug overdoses because the activated charcoal binds to the drugs or chemicals in your stomach, thus removing them.  This is where the thought comes to mind that an activated charcoal latte is great for hangovers or detoxing.  Yet, one thing to be cautious about is that out with the bad, can be out with the good as activated charcoal doesn't discriminate and can remove important probiotics and even medications you are currently taking. 

​Instead, opt for the alternative blaq (black) sesame seed latte.  More people are used to sesame seeds, as they are added to sushi, ice cream, or boba tea.  Sesame seeds are healthy, and a blaq (black) sesame seed latte can easily be sweetened with honey, agave, or a mild banana simple syrup.  Using toasted sesame seeds adds a little more complex flavor.  

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​Call me crazy, but when you get the chance to drink iced coffee, especially on an abnormally warm day in the winter, it hits the spot.  The cool, refreshing temperature of the coffee paired with new and rich flavors is always welcome.  Yet, if made incorrectly, iced coffee can taste like a watery caffeinated disaster.  In this post, I will share some essential tips to make a great iced coffee.  

We must first start with quality ingredients, and that means the beans.  Medium roast is the preferred style of beans for a few reasons.  First, lighter roasts tend to have more acidic qualities, and iced or cold brewing processes tend to soften this profile, allowing nuttier and sometimes chocolatey flavors to emerge.  Additionally, iced coffees are more prosperous and smooth in flavor, and the aroma is stellar.  Some roasters have specific blends that express more flavors when served at colder temperatures.  It has been said that washed beans tend to be more refreshing when served cold.  

Next is the brewing method.  The three most popular ways to brew iced or cold coffee are cold brew (which can take anywhere from five to twenty-four hours), the pour over technique (think of using a V60 or Chemex), adding ice, and an espresso shot poured over with ice.  Each of these three methods brings out the coffee in different ways.  These next few weeks, we will explore how each of these is different and help you pick which one is best for you.

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​​​The pour-over surely takes place when choosing the brewing method for your favorite coffee beans. For most, the pour-over coffee is significantly better than the drip method because the flavors tend to be more vibrant, and you have more control over the brewing process. However, to truly experience all the flavors of a pour-over, you must try it hot and iced to get the full essence of the coffee. To clarify, cold-brewed coffee is served with ice, and then you can take a hot brewed coffee and cool it down by serving it over ice. This post will refer to a hot brewed coffee cooled down and served over ice. 

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When you use the iced coffee method, you should notice a difference because, technically, they are chemically different. Colder coffee drinks tend to have less acidity than hotter ones, which may account for them being smoother, and you may notice the flavors are more assertive, or you might discover new ones. On the surface, this may not seem like a big deal in the winter months, yet when the summer sun is nearing its peak in the middle of the day, you might want an iced coffee, and it is good to know what to expect.  

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What is a peaberry?  Hearing that word the first time can sound confusing or foreign to those who don't know coffee.  Yet the wave of peaberry coffee is coming, and you should be prepared for it.  To get you ready, we have to take a step back and understand how a coffee bean is made.  Coffee is the pit of a cherry fruit from a Coffea plant, known as stone fruit, which usually has two seeds.  These two seeds are large and flat.  However, a Peaberry seed, also known as caracolillo (little snail) for its round shape, only has a single seed in the pit of the cherry and is smaller than the standard coffee bean.  

Peaberry isn't exclusive to the arabica or robusta plant.  Both can produce peaberry beans.  Peaberry isn't also connected to a specific roasting method or a particular way of brewing.  It is just the single round seed produced from the coffee cherry tree.  This is rare, and to give you perspective, approximately 5% of the world's coffee beans are peaberry beans.  You can get peaberry coffee from all over the globe, yet Brazil, Honduras, Indonesia, Kenya, Kona, and Tanzania (in alphabetical order) tend to produce the most.  Any beans you see in the store labeled "peaberry" are carefully hand-picked and selected for purchase.  This is why some feel that these are some of the world's most expensive and best coffee beans.    

Some people believe that peaberry's flavor is better since the bean is denser and has more sugars than the ordinary coffee bean.  There is debate on the best way to brew peaberry to experience their flavors fully.  The french press seems to be the preferred way to fully experience a peaberry bean.  However, a pour-over is prepared well, and an experienced cafe can serve an excellent peaberry espresso.  Just make sure that you use quality water when brewing, as it can affect the taste. ​

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For just under a decade, matcha has gained popularity with latte lovers.  The vibrant green color, balanced caffeine band, and antioxidant properties make it a favorite among coffee lovers who want a healthier alternative to espresso. 

The Cacao latte is a delicious alternative that gives you natural energy and keeps you well balanced.  Cacao is packed with antioxidants and magnesium that will help reduce stress.  Put these two together, and you have a fantastic superfood latte called the Mocha Matcha Latte, or Camo Latte. 

​The combination of natural cacao and high-quality matcha gives an excellent flavor profile and provides a sustained and balanced energy.  This latte is perfect for those who want to reduce their coffee intake, still enjoy their latte and have a morning or afternoon pick me up.  Although you can enjoy this with A2 whole milk, this latte is best enjoyed with oat milk in the winter.

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Pour over coffee is a classic favorite that has gained popularity among many in the last decade.  Pour overs uncover different flavors, and they can contain more caffeine than a shot of espresso.  Pour overs are simple to make overall, and there are various techniques depending on which style of pour over you choose.  Yet besides making sure the water temperature is correct, the coffee is ground right when you are ready to brew your coffee and selecting your preferred filter, there are three simple yet essential mistakes that most people make when brewing a pour over coffee, and we want to share them with you.

First, make sure everything that you need is around you and within arms reach.  Preparation is key, and the little things can make a difference.  Remember, time is not your friend here.  Not having all you need right when you need it can damage the quality of your pour over, so make sure everything is ready. 

Next, measuring everything ensures consistency, allowing you to figure out quickly where you made a mistake if you made one.  Was there an error in the amount of water, how much coffee you used, or was the grind too fine or coarse?  For the most part, you will worry if your pour over is too sour or bitter, which is easier to fix if everything else is consistent.  

Lastly, make sure your grinds are even before pouring.  This seems simple and is often overlooked.  Grinds that are not level can result in an inconsistent brew, not allowing the water to extract all the flavors.  One tip, is to complete your bloom pour and taste the coffee in the pitcher or cup. This is a good indication if you are on the right track.  A quick note that for some, disregarding the bloom pour is preferred because it can be sour and influence the rest of your cup of coffee.

Remember that the roast you use can and will determine the water temperature.  Darker roasted beans tend to work better with hotter water when brewing.  Compared with medium and lighter roasted beans, which are more fragile, may not fair with hotter water, yet do wonderfully at lower temperatures

Photo by Al Kawasa

December 3rd is National Peppermint Latte Day and may be new to many people.  When you think about it, December is a great time to enjoy peppermint.  First, peppermint is a hybrid plant between spearmint and watermint, creating its signature taste and menthol cooling flavor that is great during the winter. 

Peppermint is an excellent complement to coffee, hot chocolate, and milk, and who can forget the candy cane.  It was only a matter of time to add peppermint to a latte as a winter treat, which became popular thanks to that well-known "Star" coffee house in 2002. 

​To be upfront, we have no clue currently why December 3rd is National Peppermint Latte Day, and when we do, we will update this post. Yet, after a hectic Black Friday, Small Business Saturday, and Cyber Monday, a peppermint latte would be a nice treat to enjoy after all that shopping. 

Photo by Osha Key ​

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The golden latte, also known as a turmeric latte or Masala Haldi Doodh, slowly introduced itself into coffee shops and cafes over the past few years. The appealing golden color, along with its immune-boosting health benefits, make it an excellent option for the fall and winter months. Made from the highly healthy turmeric root, golden lattes are indeed a nice change from the traditional favorites. That said, here are four amazing benefits to the golden latte.  

Milk Helps Absorb Turmeric: There are many ways to consume turmeric, and milk happens to be one of the best ways. On its own, turmeric has a low absorption rate, so when it is consumed as a tea, you may not bet all the benefits. Yet when paired with milk, particularly cows and goats milk, turmeric is absorbed much better by the body. These animals provide the right amount of protein and fat that deliver turmeric efficiently.   

Essential Minerals.  Two surprising minerals that turmeric has are Iron and Magnesium. Iron helps regulate the body's temperature, digestion, and energy. Additionally, iron is also responsible for bringing oxygen to your muscles and brain. Magnesium has a variety of benefits, including preventing high blood pressure and helping with multiple necessary chemical reactions in the body that help with energy creation, gene maintenance, and protein creation from amino acids.  

Contains Antibacterial, Antifungal, and Antiviral Benefits: Studies show that turmeric and other ingredients commonly paired with a golden latte carry these three benefits. Since turmeric has a high amount of antioxidants, it is fantastic to give your immune system a boost in the colder months. It is suggested to take turmeric a few days a week, if not daily, to help your body in the long term.​

Possibly Prevents Cancer.  Let's be clear, It will take more than a turmeric latte to prevent cancer. However, curcumin (turmeric and curcumin hang out together all the time) in studies has shown to inhibit the growth of many types of cancer. Here are just a few: bone, breast, brain, kidney, leukemia, pancreatic, and prostate. 

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Most chocolate lovers don't like white chocolate.  It is often in third place behind milk and dark chocolate and often not on the menu of coffee shops unless it is the holiday season.  White chocolate has its advantages that many overlook.  It has a smooth and creamy taste and pairs well with minty and nutty flavors.  That said, there are three surprising facts about white chocolate that you need to know.

1) Real white chocolate isn't white.  Quality cocoa butter used for authentic white chocolate is ivory-colored.  If your chocolate is white, then it could be bleached or confectionary.  Pay attention to the ingredients. Make sure that it contains cocoa butter and is not a cheaper oil substitute.  Interestingly enough, in The United States, white chocolate must contain a minimum of 20% cocoa fat.

2) It isn't chocolate.  White chocolate indeed originates from the cacao plant, yet the FDA states that 'chocolate' must contain chocolate liquor giving the bitter chocolate flavor and color we all know and love.

3) It absorbs odor.  The smooth and creamy taste comes in part from the high-fat content, which allows it to absorb odor.  When storing white chocolate, make sure it is in a cool location away from any foods that might emit odor.  On the plus side, these same high-fat content also brings many antioxidants, allowing you to keep it for up to four or more years if stored properly.  ​

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​One of the most popular beverages is the Caffe Mocha (cafe mocha), especially in the winter.  In the last few years, the American style mocha has re-emerged as a coffee lover's favorite.  The Italian-style mocha is thicker because they add cornstarch.  Most refer to the mocha as a latte with chocolate, yet we really have to respect the difference here because it's all in the ingredients and the process to make the perfect Caffe Mocha.  Those who love mochas tend to like a nice balance between the sweet and slightly bitter taste of chocolate and how its rich flavor pairs well with an espresso.    The traditional mocha is made with cream on the top, and the more modern version is made with whipped cream.  

First, choose high-quality chocolate or cocoa powder to get things started, preferably a semi-sweet or 60%-80% dark chocolate. Start with 1 tablespoon of powder for a 10oz cup. The next step is different from what other recipes tell you, and to some, it is blasphemy in the coffee world, yet this is one of the most flavorful ways to enjoy your mocha. You are going to pull your double espresso shot directly into the cup where you placed your chocolate or cocoa powder, and then with an electric frother or whisk, mix the two together until the powder is dissolved. Using this method, you will not see a pile of chocolate powder sitting at the bottom of the cup and allow the espresso and chocolate to blend together nicely. Then proceed to steam your milk or milk alternative and add it to your cup.  ​

Although this recipe is different than most, you will be surprised at how your beloved Caffe Mocha has a well-balanced taste. 

​This spicy style of hot cocoa, or chocolate, got its origins in Mexico-Tenochtitlan when the Aztecs and Mayans started grinding up cocoa seeds and add water, chili peppers, or vanilla and thicken it up by using a wooden made frother.  After the fall of the capital city to Spain, which was observed 500 years ago this August, the Spanish brought it back to Europe and added sweeteners as it was too bitter or strong for their taste. 

​After spreading throughout Europe after hundreds of years and introducing milk to hot cocoa through Jamaica, ingredients such as cinnamon and nutmeg accompanied chilies to make this drink a delightful yet complex drink.  The most popular brands of Mexican hot chocolate are Abuelita and Ibarra.  

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