mimaher Senior Member Joined: 8 Aug 2002 Posts: 5 Location: Sydney Expertise: Beginner
Espresso: Gaggia Carreza Grinder: Not yet purchased Vac Pot: Not Branded Drip: Have one @ work - never used Roaster: I wish
Posted Thu Aug 8, 2002, 1:40am Subject: Can anyone give me a Mocha recipe please?
Firstly thank you for a wonderful site, really helped me choose the right Espresso machine to buy.
I'm a complete novice at coffee making, I've been searching the Internet and trying different ideas for making a Caffe Mocha but can't seem to get a taste as good as Gloria Jeans!
Every cafe seems to have a different method of making Mocha but for me GJ's is probably the most consistently recipe.
Has anyone any ideas how I can get a similar taste?
Posted Thu Aug 8, 2002, 5:18am Subject: Re: Can anyone give me a Mocha recipe please?
I'm not familiar with Gloria Jean's (is it an Australian chain?). Have experimented only a few times at home with mocha's when friends wanted one - I prefer latte with just a pinch of turbinado sugar. I did notice two things...
1) Better results were obtained with quality powdered sweetened chocolate than with chocolate syrup (here in the US I use Ghirardelli's because I already had a can in the cupboard and it's decent quality - there are some imports that are said to be a bit better) 2) You may already be doing this but try frothing the milk AFTER it's already been mixed with the chocolate. I was amazed at the difference when I did this rther than just adding espresso to the chocolate, adding frothed milk and then stirring. I'm also thinking that adding just a dash of real vanilla extract and even possibly a tiny pinch of cinnamon might add something subtle but different that brings out the flavor you're seeking. 3) This last one is really weird but it's a thought. Are you aware that Starbucks Frappucino recipe includes a tiny pinch of salt? Salt in very small quantities can help to bring out a blend of flavors and heighten them without a salty taste being noticeable. Worth trying out - I do mean very small amount - for a double mocha (10 oz milk) I'd use just a pinch between thumb and first finger.
mimaher Senior Member Joined: 8 Aug 2002 Posts: 5 Location: Sydney Expertise: Beginner
Espresso: Gaggia Carreza Grinder: Not yet purchased Vac Pot: Not Branded Drip: Have one @ work - never used Roaster: I wish
Posted Thu Aug 8, 2002, 2:21pm Subject: Re: Can anyone give me a Mocha recipe please?
Thanks for the tips - I thought Gloria Jeans was American! They are a similar outfit (large coffee frandchise). Anyway they do better coffee than Starbucks IMHO.
I hadn't heard your suggestion of mixing the chocolate with the milk before frothing but it sounds like it will solve the problem I have of getting a foul tasting residue at the bottom of my cup.
My friend is a chef and he uses salt on everything imagineable when cooking, I'd taken on that tip and liked the results. I hadn't thought of it with coffee but I'll give it a go.
Posted Thu Aug 8, 2002, 4:38pm Subject: Re: Can anyone give me a Mocha recipe please?
phaelon56 Said:
I'm not familiar with Gloria Jean's (is it an Australian chain?). Have experimented only a few times at home with mocha's when friends wanted one - I prefer latte with just a pinch of turbinado sugar. I did notice two things...
1) Better results were obtained with quality powdered sweetened chocolate than with chocolate syrup (here in the US I use Ghirardelli's because I already had a can in the cupboard and it's decent quality - there are some imports that are said to be a bit better) 2) You may already be doing this but try frothing the milk AFTER it's already been mixed with the chocolate. I was amazed at the difference when I did this rther than just adding espresso to the chocolate, adding frothed milk and then stirring. I'm also thinking that adding just a dash of real vanilla extract and even possibly a tiny pinch of cinnamon might add something subtle but different that brings out the flavor you're seeking. 3) This last one is really weird but it's a thought. Are you aware that Starbucks Frappucino recipe includes a tiny pinch of salt? Salt in very small quantities can help to bring out a blend of flavors and heighten them without a salty taste being noticeable. Worth trying out - I do mean very small amount - for a double mocha (10 oz milk) I'd use just a pinch between thumb and first finger.
IIRC, Gloria Jean's is one of the mall coffee places in the U.S. So if you don't spend alot of time in malls...
I'm fascinated with your #2 & #3 theories. I've always done as you mentioned (add foamed milk to espresso & syrup) but will try foaming the milk after adding the syrup tonite (if I get the chance.) (Thursday is my night to watch CSI and have a mocha, if I get the chance...)
Also, regarding the salt, I'm not a salt person per se. But I do think salt augments certain flavors. (I LOVE spicy foods & I've noticed I have to add salt when adding Tabasco - have NO CLUE why, since I rarely add salt to other things.)
Posted Thu Aug 8, 2002, 8:02pm Subject: Re: Can anyone give me a Mocha recipe please?
Odd... when I just went to www.topsecretrecipes.com to review the frozen frappucino recipe (which includes salt and vanilla extract), I can no longer find the recipe. My recollection is that for a batch of "mix" (about 24 oz liquid including the milk and the coffee) I was using 1/4 teaspoon vanilla and 1/8 teaspoon salt. I'd use far less salt in a hot mocha - perhaps none at all but it's interesting how salt can bring out or help to meld certain flavors when it's used in very small quantities yet not lend even the slightest hint of saltiness to the food/liquid.
I think you'll be amazed at how well the process works when you forth the milk with chocolate syrup already mixed in. It will froth up a bit less but becomes incredibly rich and the espresso blend beautifully. By the way... I recently received my shipment of carageenan from espressosuppliers.com (or whatever they're called) and it's works beautifully on the frozen drinks. Still working ont he ideal sweetener and flavorings blend but the texture and consistency is fantastic.
Roxie - if you Tabasco have you tried Marie's Hot Sauce from Belize? I was turned on to it on a trip there recently - it's available in the US and is fantastic - it's made of carrot juice, habanero's, key lime juice, garlic, onions, vinegar and salt. It is incredibly flavroful and really quite unique. They also have a green variety based on prickly pears but the orange is my fave - IMHO way better than Tabasco or any others.
And incase it goes offline... Top Secret Recipes version of Starbucks® Frozen Frappuccino®
Coffee 3/4 cup double-strength coffee, cold 1 cup low-fat milk 3 tablespoons granulated sugar 2 cups ice
Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. (www.topsecretrecipes.com) Makes 2 "grande" drinks.
Caramel For this version, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
Mocha For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired.
Posted Mon Sep 9, 2002, 11:05am Subject: Re: Can anyone give me a Mocha recipe please?
Just a couple of updates -
1) I have now begin using the carageenan in my frozen drink and it's excellent. You need to be very sparing with it as otherwsie the drink gets too light and frothy but it really seems to solve the separation issue. I have begun using espresso cubes that have just a bit of turbinado sugar dissolved in the espresso before it's melted. Four double shots is plenty to fill a tray and sometimes I use a few regular non-espresso cubes to make the drink also. It can be made with a double shot of fresh espresso added but I find far better results from mixing the espresso and milk beforehand and chilling the mixture. The original topsecretrecipes.com frappucino recipe had a tiny bit of chocolate, a dash of salt and a tiny bit of vanilla. I'm still using those and it really makes a difference. As good as this drink is with espresso, I'm thinking of trying it again with extra strong Italian roast coffee - there's still some subtle characteristic of the *$$ drink that I haven't quite achieved (although in most respects mine is now better).
2) Just made a couple mochas on Saturday night (after outdoing myself by making a dinner of crab and shrimp stuffed monkfish with sauteed eggplant and roasted marinated portobellos on the side). I stemed the milk until it hit about 100-110 degrees F and then added a very genrous heaping teaspoon of Ghirardelli's Chocolate powder per each 4-6 oz of milk. Then I threw in one extra spoonful for the chef (I was the chef and it's the least I deserve for cooking dinner AND doing the dishes!). I stirred vigorusly after adding the chocolate and then brought it to 155 degrees F before adding it to the espresso. Unquestionably the best mocha I've ever had. I was amazed at the way the chocolate had become so integral with the milk and as we know from experience... properly steamed and velvety milk blends oh so nicely with espresso. I'll try top tweak this some more and report back but I think I finally hit what I was looking for in a mocha. Just in time.... cold weather is here sooner than later in my neck of the woods.
Posted Mon Sep 9, 2002, 11:43am Subject: Re: Can anyone give me a Mocha recipe please?
phaelon56 Said:
Just a couple of updates -
2) Just made a couple mochas on Saturday night (after outdoing myself by making a dinner of crab and shrimp stuffed monkfish with sauteed eggplant and roasted marinated portobellos on the side). x]
Posted Mon Sep 9, 2002, 12:13pm Subject: Re: Can anyone give me a Mocha recipe please?
Yeah.... it was a good day. I used to think I could cook (but have rarely done so since moving to the NYC area three years ago). Then I started dating a woman who can REALLY cook. Ouch.... the upside is that every meal she prepares is better than what I get in a restaurant. The downside is the painful recognition that my culinary skills are sadly lacking. Having a meal like Saturday's that just came together from things on hand and a few last minute purchases is a real revelation. Now I'm on the ho-hum daily food regimine until next weekend. The revelation was almost akin to the time you make a really, really good espresso drink at home - one that blows away any of the stuff you've been buying out in cafes. Nice experience.
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