What is Mocha Coffee? Iced Mocha Recipe Tutorial & Brewing Process Guide

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Iced Coffee: Iced Mocha Coffee Tutorial

Although I brewed two cups of coffee this morning, I finally controlled myself and did not drink it all, trying to cut back on my coffee intake. Looking at the leftover cooled coffee, about 200cc, I thought it would be a pity to waste it, so I decided to make some simple coffee jelly. Before dinner I found that one cup of coffee really could not get me through the day, so I immediately made myself another iced mocha.

This was my first time making iced mocha coffee, created on a whim because I wanted to use the coffee jelly I had made in the morning. I named this original homemade iced coffee "Ice Crystal Mocha Coffee": "ice crystal" for the coffee jelly, "mocha" for the chocolate syrup. It is truly delicious and visually appealing.

Layer by Layer Ingredients

Cup Rim Decoration Ingredients: One lemon or an appropriate amount of store-bought bottled lemon juice, and an appropriate amount of sugar.

Chocolate Syrup: 1.5 tablespoons

You can also use homemade caramel syrup (or honey) 1 tablespoon + chocolate sauce (or cocoa powder) 0.5 tablespoon, mixed well. For the homemade caramel syrup method, please refer to Caramel Macchiato: Homemade Caramel Sauce.

Coffee Jelly: 3 tablespoons. Homemade or store-bought coffee jelly both work.

Homemade Simple Coffee Jelly: In a pot, add 200cc of coffee liquid, 5g of gelatin, and 1-2 tablespoons of caramel syrup (adjust the sweetness to your preference). Heat to 80-90°C, turn off the heat, mix quickly, pour into a container, cover with plastic wrap, and refrigerate.

Iced Milk: 100cc, Iced Fresh Cream: 30cc

French Roast or Espresso: 170cc

Remember to use strong coffee brewed from dark roast coffee beans, otherwise the coffee flavor will be diluted by the milk.

Iced Fresh Cream: An appropriate amount

About 30cc whipped, for top decoration. Add as much as you like.

Notes:

One tablespoon = 15cc

Calculate the ingredients above based on the capacity of the glass you have at home. The volume ratio of coffee to total milk and fresh cream can be based on 1:1, then adjusted to your preferred coffee strength. This time I used a different glass, whose 80% capacity is 400cc. I increased the coffee volume because I wanted an adult-flavored iced coffee, but I also added the fun coffee jelly and chocolate syrup, so the flavor is moderately strong with a subtle sweetness.

Instructions

Cup Rim Decoration (as shown in the left picture): Rub a lemon around the cup rim to coat it with lemon juice; if using store-bought bottled lemon juice, dip kitchen paper towels in the juice and rub it around the rim. Then put an appropriate amount of sugar in a small plate, turn the cup upside down, and apply even downward pressure to coat the rim with a circle of sugar, then turn the cup right side up. This step is purely decorative; the sugar rim echoes the "ice crystal" theme. You can skip it completely without affecting the flavor.

Put the chocolate syrup at the bottom of the cup, then scoop in the coffee jelly (as shown in the right picture above).

Mix the iced milk and iced fresh cream well, then pour into the cup over the coffee jelly.

Cooling the Coffee: Add ice cubes to freshly brewed hot coffee in a shaker and shake quickly to cool it, or place ice cubes and water in a large metal basin, put the hot coffee in a container, and set the container in the basin to cool.

Pour the cooled coffee into the cup. When pouring, use the back of a spoon to reduce the impact force, slowly pouring the coffee over the spoon back to the cup edge. (For photo reference, please see Iced Latte 1.)

Whip the iced fresh cream into foam, then pour it into the cup until 80-90% full, depending on how much top decoration cream you like.

How to Drink

Drink while stirring with a straw. Because the coffee jelly is made with gelatin, even a small-diameter straw can easily suck up the soft, smooth jelly. If using store-bought coffee jelly, break it into smaller pieces or use a large-diameter straw. As mentioned earlier, this "Ice Crystal Mocha Coffee" has a moderately strong flavor with a subtle sweetness suited to adults. The chocolate syrup used here has a special flavor but is not overly sweet, bringing a refreshing mocha flavor for hot weather.

Final Thoughts

Because I wanted to use the cooled coffee, I made coffee jelly. Because I wanted to use the coffee jelly, I looked at the ingredients I had on hand and created "Ice Crystal Mocha Coffee." Do not walk into a restaurant or cafe and order "Ice Crystal Mocha Coffee" from the owner, though: no one will know what it is! Occasionally enjoying original homemade iced coffee at home gives you a unique feeling. Make a cup of your own special coffee!

FrontStreet Coffee Recommendation

An iced mocha lives or dies by the coffee underneath the chocolate, and for that FrontStreet Coffee reaches for beans with deep chocolate and nut character. FrontStreet Signature Espresso Blend leads with Brazil and is supported by Colombia; beyond its layered almond, hazelnut, and walnut aromas, it makes a latte with a comfortable bittersweet edge and a sweet milk-chocolate texture that goes down remarkably smooth. Extracted as espresso, it keeps the nutty, chocolate, and caramel notes and a gentle acidity that holds up well against syrup and milk.

If you want the chocolate note to take center stage, try FrontStreet Dark Cocoa Espresso Blend. It combines Brazil's nutty aroma and smooth body with Yunnan small-bean coffee's ripe plum-like sweet-and-sour balance, producing a fine, creamy crema at a moderate strength and a caramel finish; it shines in an Americano, a latte, or a flavored drink. For a single-origin option, FrontStreet Brazil Queen Estate is a yellow Bourbon with low acidity and a balanced cup of nuts, cream, roasted peanut, and caramel cookie, sweet and lingering.

And for those who like it bold and bittersweet, FrontStreet Indonesia Lintong Mandheling is wet-hulled and dark roasted to G1 grade, pushing black sugar, spice, herbs, nuts, and dark chocolate to the front. Whatever you choose, brew it strong and dark, as this recipe calls for, so the coffee can stand up to the chocolate, milk, and cream.