A Tale of Two Mochas
October 5th, 2001I have drank a lot of mocha but the best so far has been the one that Peet’s coffee makes. Their barista told me this morning that they import the cocoa and mix it themselves. The recipe is 1 part cocoa, 1 part sugar and 1 part water so that it isn’t too sweet. He thought they imported it from Central America, but he said it definitely wasn’t a domestic brand of cocoa. Runner-up for a great mocha is the caffe moka from the Mediterraneum Cafe on Telegraph Ave in Berkeley. Both of these have a strong chocolate taste and the roast of coffee doesn’t require sugar to cover up a bitter or burned taste, although whipped cream always helps.
1 tablespoon cocoa, 1 tablespoon sugar and about 1/2 cup milk makes a good mixture.
I’ve used Droste cocoa from Holland with good results.