Which Tastes Better: Latte, Cappuccino, or Mocha Coffee? How to Make White Mocha Coffee?

1. Latte

The word "Latte" comes from Italian and means milk; in France the drink is called "lait," which also means milk. The latte was invented by Fanz George Kolschitsky, an Austrian from Vienna. Coffee Latte, as the name suggests, is milk plus coffee, but over time people shortened the name of the beverage to just Latte.

The components of a latte are: 1. One shot of espresso (30ml); 2. Steamed milk with foam (usually about one centimeter of foam on top of the coffee). In Melbourne there is a very distinctive way to drink latte — some people evenly sprinkle a thin layer of brown sugar powder over the top layer of foam, then scoop it up with a small spoon. In Australia, lattes are typically served in transparent glasses (approximately 200ml-300ml), so connoisseurs can clearly see whether it is a good latte.

2. Cappuccino

Cappuccino also comes from Italy and is a coffee drink with very distinct layers. The word was originally the name of a religious order in Italy (the Capuchin Friars), and "Cappucio" in Italian means hood. The coffee was invented by an Italian named Aberciza, who also invented the steam-pressure espresso machine. Cappuccino got its name because the coffee's color and the thick foam on top resemble the dark brown robes and hoods worn by the Capuchin friars. It was invented around 1948, but it was not until a report in San Francisco in the 1990s that it became world-famous.

This layered coffee offers, on the first sip, a thick foam texture accompanied by the aroma of chocolate powder dancing on the tongue. The next sip brings Italian espresso evenly mixed with milk, making you feel the roasting and extraction of the beans bouncing on the tongue with an interwoven richness of bitterness and intensity. The components of a cappuccino are: 1. One shot of espresso (30ml); 2. Steamed milk with foam (the top layer is 1/3 foam, more than a latte); 3. A final dusting of chocolate powder. Cappuccino is typically served in a ceramic cup with a handle, holding only about 150ml-180ml, so the coffee concentration is higher and it tastes richer than a latte.

3. Mocha

"Mocha" is actually the name of a small town in the famous coffee-producing region of Yemen, near the Red Sea coast. This town monopolized the export trade of coffee from the Arabian Peninsula in the 15th century. At the same time, mocha is also a type of chocolate-colored coffee bean from this town.

When it comes to mocha coffee, it is essentially a chocolate coffee, widely loved by chocolate enthusiasts. Its preparation is very similar to cappuccino. The only difference from cappuccino is that mocha coffee adds chocolate powder when frothing the milk, or pours chocolate syrup into the cup before extracting the espresso. There are two ways to make mocha coffee:

First method: 1. Pour chocolate syrup into the coffee cup; 2. Extract one shot of espresso; 3. Pour in steamed milk; 4. Cover the top with 1/3 foam; 5. Sprinkle with chocolate powder or cinnamon powder; 6. Optionally place a marshmallow on the side of the cup to add texture.

Second method: 1. Extract one shot of espresso; 2. Add chocolate powder to fresh milk and steam them together; 3. Cover the top with 1/3 foam; 4. Sprinkle with chocolate powder or cinnamon powder; 5. Optionally place a marshmallow on the side of the cup to add texture. (Using white chocolate makes it white mocha.)

Mocha coffee, coffee with chocolate — less bitterness than coffee, and less richness than chocolate.

It is not that I hold coffee to a low standard, or that I am unprofessional; I simply choose what suits my taste, and when it suits me, to me it is the ultimate.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but a diverse range of beans, where you can find both famous and lesser-known lots, with online shop services at https://shop104210103.taobao.com

FrontStreet Coffee Recommendation

FrontStreet Coffee's espresso blends are the easiest place to start for milk-based drinks. The Classic Blend was designed for espresso and the Moka pot, with outstanding crema that even beginners can pull from a basic home machine; its traditional Mamba recipe gives a smooth, full body that works for lattes, cappuccinos, and Dirty. FrontStreet Coffee's Black Cocoa Blend, made from 100% Arabica beans, offers generous crema and a full body at a friendly price. For a traditional Americano or latte, FrontStreet Coffee's Commercial Blend carries butter, nut, spice, dark chocolate, and toast aromas with a bold, thick body and a rich golden crema that makes latte art effortless.

If you want a floral-fruity cappuccino, the FrontStreet Strawberry Candy espresso blend brings berry, rose, raisin, and fruit-candy aromas. For a fresher, less bitter cup, the FrontStreet Grana Geisha SOE is naturally processed and medium roasted, giving berry, orange, and persimmon notes that turn into a milk-candy sweetness when paired with milk.

At home, FrontStreet Coffee uses a 20g dose at a 1:2 ratio, extracting 40ml of espresso. Because cappuccino needs no latte art, whip the milk a little thicker and denser, then use a spoon to drop a mound of foam into the center of the cup and fill it out into the classic "golden ring" — the espresso provides the outer ring and the foam fills the center.