The Differences Between Yemen Mocha Coffee, Moka Pot Coffee, and Mocha Coffee

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The Origins and Journey of Coffee

Coffee originated in Ethiopia, located on the East African plateau. For nearly 2000 years, this region has been producing high-quality Arabica variety hand-dried coffee beans, named after the ancient city of Harar. Over 1500 years ago, coffee trees were introduced to Yemen across the Red Sea, thus beginning coffee's global journey. Yemeni coffee beans were exported to various parts of the world (mainly to Europe through Turkey) from the port of Mocha (now silted and abandoned), hence Yemeni coffee beans were named after their export port - this is what we now commonly see as "Mocha beans."

Mocha Beans

Mocha Beans: Produced in Ethiopia, these beans are small yet fragrant, with strong acidity and mellow flavor, slightly wine-like, pungent and stimulating, with moderate sweetness and unique characteristics. They are a renowned high-quality coffee, typically consumed as single-origin. Currently, Yemen produces the best mocha coffee, followed by Ethiopian mocha. Mocha coffee has a smooth texture with medium to strong acidity, excellent sweetness, and unique flavor containing chocolate notes. With the temperament of a noble lady, it is an extremely distinctive pure coffee.

Mocha (also called "small mocha" because the beans are very small) - the small mocha from Central and South America not only has short trees and small beans but also low yield. Generally, small mocha beans are about 10 to 11 mesh wide, meaning the bean width is between 0.39 cm to 0.43 cm, far smaller than typical 18-mesh Central American beans with 0.7 cm width. Carefully observe that small mocha beans have a flat side, meaning one fruit contains two raw beans. Of course, small mocha also has peaberries, but the proportion is only 2%, far lower than the 5% to 10% of general Arabica.

Mocha Pot

Because Yemen was the world's main coffee exporter before the European colonial period, for a considerable time, the term "mocha" was used as a synonym for Yemeni coffee beans. The "mocha pot" we speak of today actually means a type of coffee pot.

The mocha pot consists of an upper chamber, filter, and lower chamber, with the filter positioned between the upper and lower chambers. During brewing, water is placed in the lower chamber, while coffee grounds are placed in the middle filter. When the lower chamber is heated, water vapor is generated, creating about one atmospheric pressure of force that pushes hot water upward through the coffee grounds and the pot's narrow tube, then falls into the upper chamber after hitting the pot lid, forming coffee liquid.

Key Points: Place the properly assembled mocha pot on a heat source for heating. The key to filling a mocha pot with coffee grounds is to fill it as much as possible rather than tamping it down. You can add the grounds in batches while filling, tapping the edge of the filter basket to help it spread as evenly as possible without gaps. For easier observation, I recommend brewing with the upper lid open.

Soon, coffee liquid will overflow from the central metal column of the upper chamber.

As extraction continues, the coffee liquid level will gradually rise. When oil appears on the liquid surface, be alert that coffee extraction is nearing its end. When the oil color changes from dark to light, immediately cut off the heat source to stop extraction; otherwise, the coffee will be over-extracted.

Especially do not wait until you hear a "gurgling" sound before stopping. Such coffee may even develop a burnt rubber taste.

Because it generates about twice atmospheric pressure, it is classified as a high-pressure brewing method. Additionally, some people call it a "manual espresso pot." I do not agree with this classification here, as it does not meet espresso standards and cannot produce that layer of Crema. However, it is indeed a "strong" drip coffee that has always been favored by those who prefer bold flavors.

PS: The mocha pot is very sensitive to capacity, so you must brew coffee according to the pot's capacity. If you have a 2-cup mocha pot, you should brew 2 cups at once. If you only brew one cup, the coffee grounds layer won't be thick enough, creating insufficient resistance to hot water, which will pass through quickly, resulting in poorly extracted coffee. Mocha pots on the market come in capacities for 1, 2, 3, 6, 9, 12, and 18 people. Consider your needs carefully before purchasing.

Mocha Coffee

Original "Mocha" beans, processed using ancient hand-drying methods, are filled with wild flavors, with a strong "chocolate taste" in the aftertaste. Therefore, in Italian coffee culture, "chocolate coffee" is called "Mocha Coffee." Similar to classic Italian latte, it's typically made with one-third Espresso and two-thirds milk foam, but it also includes a small amount of chocolate.

Chocolate is usually added in the form of chocolate syrup, but some coffee serving systems use instant chocolate powder instead. Sometimes, whipped cream, cocoa powder, and marshmallows are added on top to enhance the coffee's aroma and as decoration. Unlike Italian cappuccino, mocha coffee does not have fresh milk foam on top. Instead, mocha coffee typically has either whipped cream, cinnamon powder, or cocoa powder on top. It's also possible to add candied orange peel powder on the surface as decoration and to add flavor.

Yemeni Coffee Bean Brand Recommendations

Yemen Mocha coffee beans roasted by FrontStreet Coffee offer full guarantees in both brand and quality. More importantly, they offer extremely high value for money - a 227-gram package costs only 85 yuan. Calculating at 15 grams of coffee per cup, one package can make 15 cups of coffee, with each cup costing less than 6 yuan. Compared to the tens of yuan per cup typically sold in coffee shops, this is truly a conscientious recommendation.

Related Recommendations: What is Mocha Coffee? Yemen Mocha - Mattari Sun-dried Beans are the true Mocha coffee beans from Yemen.

Important Notice :

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