The Story of Yummy Mocha and Cappuccino

UDAY Dokras, Phd Sweden

.” The mocha has popped up and has grown in popularity all around the world. It has roots as an
American beverage, emerging as a variant of the classic. “ Although the caffe latte, known as a
latte in American culture, began booming in Seattle in the 1980s, the mocha wasn’t far
behind. The term “mocha” became popularized as the shortened version of “cafe mocha,” just as
the name “latte” was popularized as the shortened title for “cafe latte.It is a way of life for many.
The prevailing iteration of this coffee classic is characterized as a rich blend of foamy milk,
steaming espresso, and chocolate syrup, sitting at the perfect intersection of hot chocolate and
cappuccino — but that wasn’t always the case.

Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or

small trees native to tropical and southern Africa and tropical Asia. The seeds of some species,
called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds,
contain a large amount of caffeine, and have a distinct sweet taste and are often juiced. The plant
ranks as one of the world's most valuable and widely traded commodity crops and is an
important export product of several countries, including those in Central and South America, the
Caribbean and Africa.

There are over 120 species of Coffea, which is grown from seed. The two most popular
are Coffea arabica (commonly known simply as "Arabica"), which accounts for 60–80% of the
world's coffee production, and Coffea canephora (known as "Robusta"), which accounts for
about 20–40%. C. arabica is preferred for its sweeter taste, while C. canephora has a higher
caffeine content. C. arabica has its origins in the highlands of Ethiopia and the Boma Plateau of
Sudan, and was the result of a hybrid between C. canephora and C. eugenioides.
The trees produce edible red or purple fruits, which are described either as epigynous berries or
as indehiscent drupes. The fruit is often referred to as a "coffee cherry," and it contains two
seeds, called "coffee beans." Despite these terms, coffee is neither a true cherry (the fruit of
certain species in the genus Prunus) nor a true bean (seeds from plants in the family Fabaceae).
In about 5–10% of any crop of coffee fruits, only a single bean is found. Called a peaberry, it is
smaller and rounder than a normal coffee bean.
When grown in the tropics, coffee is a vigorous bush or small tree that usually grows to a height
of 3–3.5 m (9.8–11.5 ft). Most commonly cultivated coffee species grow best at high elevations,
but do not tolerate freezing temperatures.
 Plant and seeds

The tree of Coffea arabica will grow fruits after three to five years, producing for an average of
50 to 60 years, although up to 100 is possible. The white flowers are highly scented. The fruit
takes about nine months to ripen.
The caffeine in coffee beans serves as a toxic substance protecting the seeds of the plant, a form
of natural plant defense against herbivory. Caffeine simultaneously attracts pollinators,
specifically honeybees, by creating an olfactory memory that signals bees to return to the plant's
flowers.[8] Not all Coffea species contain caffeine, and the earliest species had little or no caffeine
content. Caffeine has evolved independently in multiple lineages of Coffea in Africa, perhaps in
response to high pest predation in the humid environments of West-Central Africa. [8] Caffeine
has also evolved independently in the more distantly related genera Theobroma (cacao)
and Camellia (tea).[9] This suggests that caffeine production is an adaptive trait in coffee and
plant evolution. The fruit and leaves also contain caffeine, and can be used to make coffee cherry
tea and coffee-leaf tea. The fruit is also used in many brands of soft drink as well as pre-
packaged teas.[10][11][12][13]

Several insect pests affect coffee production, including the coffee borer beetle (Hypothenemus
hampei) and the coffee leafminer (Leucoptera caffeina).
Coffee is used as a food plant by the larvae of some Lepidoptera (butterfly and moth)
species, Dalcera abrasa, turnip moth and some members of the genus Endoclita, including E.
damor and E. malabaricus.
Coffee production is the industrial process of converting the raw fruit of the coffee plant into
the finished coffee. The coffee cherry has the fruit or pulp removed leaving the seed or bean
which is then dried. While all green coffee is processed, the method that is used varies and can
have a significant effect on the flavor of roasted and brewed coffee. Coffee production is a major
source of income for 12.5 million households, most in developing countries.

Roasting coffee transforms the chemical and physical properties of green coffee beans into
roasted coffee products. The roasting process is what produces the characteristic flavor of coffee
by causing the green coffee beans to change in taste. Unroasted beans contain similar if not
higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the
taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during
roasting.
The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial
roasting has grown significantly with the trend toward "single-origin" coffees served at specialty
shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment
with the flavor profile of the beans and ensure the freshest possible roast.
The first recorded implements for roasting coffee beans were thin pans made from metal or
porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. In the 19th
century, various patents were awarded in the U.S. and Europe for commercial roasters, to allow
for large batches of coffee. In the 1950s just as instant coffee was becoming a popular coffee
drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more
traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones
that offered a variety of roasts and beans from around the world. In the 1980s and 1990s, the
gourmet coffee industry experienced great growth. This trend continued into the 21st century.
A coffee plant usually starts to produce flowers three to four years after it is planted, and it is from these
flowers that the fruits of the plant (commonly known as coffee cherries) appear, with the first useful
harvest possible around five years after planting.
Strip picked
All coffee fruit is removed from the tree, regardless of maturation state. This can either be done by
machine or by hand
Selectively picked
Only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the
trees every eight to ten days, choosing only the cherries which are at the peak of ripeness
Wet process
In the 'Wet process', the fruit covering the seeds/beans is removed before they are dried. Coffee processed
by the wet method is called wet processed or washed coffee. The wet method requires the use of specific
equipment and substantial quantities of water.
The fermentation process has to be carefully monitored to ensure that the coffee doesn't acquire
undesirable, sour flavors
When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked
every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large
raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air
to circulate better around the beans promoting more even drying but increases cost and labor
significantly.
After the drying process (in the sun or through machines), the parchment skin or pergamino is thoroughly
dry and crumbly, and easily removed in the hulling process. Coffee occasionally is sold and shipped in
parchment or en pergamino, but most often a machine called a huller is used to crunch off the parchment
skin before the beans are shipped.
Dry process
Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The
entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on
patios:
Semi-dry process
Semi-dry is a hybrid process used in Indonesia and Brazil. The process is also called "wet-hulled", "semi-
washed", "pulped natural" or, in Indonesia, "Giling Basah". Literally translated from Indonesian, Giling
Basah means "wet grinding".This process is said to reduce acidity and increase body.
Milling: The final steps in coffee processing involve removing the last layers of dry skin and remaining
fruit residue from the now-dry coffee, and cleaning and sorting it. These steps are often called dry milling
to distinguish them from the steps that take place before drying, which collectively are called wet milling.
Hulling
The first step in dry milling is the removal of what is left of the fruit from the bean, whether it is the
crumbly parchment skin of wet-processed coffee, the parchment skin and dried mucilage of semi-dry-
processed coffee, or the entire dry, leathery fruit covering of the dry-processed coffee. Hulling is done
with the help of machines, which can range from simple millstones to sophisticated machines that gently
whack at the coffee.
Polishing
This is an optional process in which any silver skin that remains on the beans after hulling is removed in a
polishing machine.This is done to improve the appearance of green coffee beans and eliminate a
byproduct of roasting called chaff. It is described by some to be detrimental to the taste. By raising the
temperature of the bean through friction which changes the chemical makeup of the bean
Cleaning and sorting
Most fine coffee goes through a battery of machines that sort the coffee by the density of bean and by
bean size, all the while removing sticks, rocks, nails, and miscellaneous debris that may have become
mixed with the coffee during drying. Color sorting can also be done by machines.
Grading
Grading is the process of categorizing coffee beans by various criteria such as size of the bean, where and
at what altitude it was grown, how it was prepared and picked, and how good it tastes ( cup quality).
Coffees also may be graded by the number of imperfections (broken, under-ripe, or otherwise defective
beans; pebbles; sticks; etc.) per sample.
Aging
All coffee when it was introduced in Europe came from the port of Mocha in what is now Yemen.
Importing the beans to Europe required a lengthy sea voyage around the Horn of Africa, which ultimately
changed the coffee's flavor due to age and exposure to saline air. Coffee later spread
to India and Indonesia but still required a long sea voyage. Once the Suez Canal was opened, shipment
time to Europe was greatly reduced and coffee with flavor less affected by salt and age began arriving.
This fresher coffee was, to some degree, rejected as Europeans had not developed a taste for unaged
coffee. To meet the demand for aged coffee, some product was aged in large, open-sided warehouses at
port for six or more months in an attempt to expose the coffee to the same conditions that shipments used
to require.
Coffee bean storage
Green coffee is usually transported in jute bags or woven poly bags. While green coffee may be usable for
several years, it is vulnerable to quality degradation based on how it is stored. Jute bags are extremely
porous, exposing the coffee to whatever elements it is surrounded by. Coffee that is poorly stored may
develop a burlap-like taste known as "bagginess", and its positive qualities may fade.
In recent years, the specialty coffee market has begun to utilize enhanced storage method. A gas barrier
liner to jute bags, is sometimes used to preserve the quality of green coffee. Less frequently, green coffee
is stored in vacuum packaging; while vacuum packs further reduce the ability of green coffee to interact
with oxygen at atmospheric moisture, it is a significantly more expensive storage option.

caffe latte.” The mocha has popped up and has grown in popularity all around the world. It has
roots as an American beverage, emerging as a variant of the classic “caffe latte.” Although the
caffe latte, known as a latte in American culture, began booming in Seattle in the 1980s, the
mocha wasn’t far behind. The term “mocha” became popularized as the shortened version of
“cafe mocha,” just as the name “latte” was popularized as the shortened title for “cafe latte.It is a
way of life for many. The prevailing iteration of this coffee classic is characterized as a rich
blend of foamy milk, steaming espresso, and chocolate syrup, sitting at the perfect intersection of
hot chocolate and cappuccino — but that wasn’t always the case. For a long time, “mocha” was
used interchangeably with coffee, similar to how we use “joe” or “java” today. It is said that the
Islamic Sufis of Yemen first began drinking coffee to help keep awake during late night prayer
sessions circa 1450, love of the dark infusion spread throughout the Arabian Peninsula and Red
Sea nations meeting with traders and merchants from as far as afield as China.

By 1520 a new Ottoman controlled Yemen would be nearing it’s first century in the coffee trade
yet were still dependent on supply from the Kaffa & Harar Provinces of Ethiopia.  Along with
the influence of their new Ottoman masters came access to new trading partners across the
Turkish empire.  As such Yemen began searching for suitable onshore plantation sites in the
1540’s to help meet with this new demand.

Unfortunately the neighboring land surrounding Mocha consisted primarily of sand dunes and
over salted soil from which only date palms could grow.  By the time the West had made their
first direct coffee trade with Yemen at the start of the 17th century, three quarters of all coffee
produced in the country came from a fly blown market town 150km north of Mocha called Bayt
Al-Faqih – or more commonly referred to by English merchants as “Bettlefuckee”.  Today a town
trading primarily in weaving and jewelry, the Bayt Al-Faqih of the 1600’s  consisted of only a
few stone built houses surrounded by straw huts on a key trade route through the dry semi-desert
coastal Tihamah plains.  An unlikely centre to what would evolve into one of the world’s most
traded commodities.  Despite the towns lack of vacation appeal, it had records of trading with
merchants as far afield as Persia, Morocco, India, Turkey and even the some early Europeans.

Emblem of the Dutch East India Company

For the emerging global powers of the west however, coffee didn’t hold much commercial
interest until the beginning of the Spice Race at the start of the 17th century.  Yet despite the
emergence of merchant powerhouses such as the English East India Company (aka The
Company) and their trans channel rival the Dutch East India Company (aka V.O.C. – Vereenigde
Ooste-Indische Compagnie), coffee wouldn’t begin trading with mainland Europe in any earnest
until the opening of the first western coffee house in 1651 [See – The Story of the Coffee House,
Parts 1 & 2].

The Mocha coffee bean is a variety of coffee bean originally from Yemen. It is harvested from

the coffee-plant species Coffea arabica, which is native to Yemen. In appearance it is very small,
hard, round with an irregular shape, and olive green to pale yellow in color.
The name "Mocha" comes from the port of Mocha (al-Makha) though which most Yemeni
coffee was exported before the 20th century.  As of 1911, it was mostly exported
via Aden and Hodeida. The central market for Yemeni coffee is at Bayt al-Faqih, about 140 km
north of Mocha, and the coffee is grown in the mountain districts of Jabal Haraz, al-
Udayn (sometimes written Uden), and Ta'izz, to the east
A caffè mocha (/ˈmɒkə/ or /ˈmoʊkə/), also called mocaccino , is a chocolate-flavoured variant
of a caffè latte, commonly served in a glass. Other commonly used spellings are mochaccino
and also mochachino. The name is derived from the city of Mocha, Yemen, which was one of
the centers of early coffee trade.
A caffè mocha with milk, Arabica Mocha espresso, milk froth, chocolate syrup, and various
toppings, served with Amaretto cookie
Like a caffè latte, caffè mocha is based on espresso and hot milk but with added chocolate
flavouring and sweetener, typically in the form of cocoa powder and sugar. Many varieties
use chocolate syrup instead, and some may contain dark or milk chocolate.
Caffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a
shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk
froth on top, although, as is common with hot chocolate, they are sometimes served
with whipped cream instead. They are usually topped with a dusting of either cinnamon, sugar or
cocoa powder, and marshmallows may also be added on top for flavor and decoration.

A variant is white caffè mocha, made with white chocolate instead of milk or dark. There are
also variants of the drink that mix the two syrups; this mixture is referred to by several names,
including black and white mocha, marble mocha, tan mocha, tuxedo mocha, and zebra mocha.
Another variant is a mochaccino which is an espresso shot (double) with either a combination of
steamed milk and cocoa powder or chocolate milk. Both mochaccinos and caffè mocha can have
chocolate syrup, whipped cream and added toppings such as cinnamon, nutmeg or chocolate
sprinkles.

A third variant on the caffè mocha is to use a coffee base instead of espresso. The combination
would then be coffee, steamed milk, and the added chocolate. This is the same as a cup of coffee
mixed with hot chocolate. The caffeine content of this variation would then be equivalent to
the coffee choice included. The caffeine content is approximately 430 mg/L (12.7 mg/US fl oz),
which is 152 mg for a 350 mL (12 US fl oz) glass.

The Mocha tree

In the early days of coffee’s globalization, Yemen benefitted from a monopoly on the world’s

coffee bean production. Their most coveted export? The Moka bean. 
In its originating term, “mocha” referred to beans imported from Al Moka — a Yemeni port city
that once reigned as a supreme center for trade and commerce during Yemen’s coffee hold in the
17th century. Moka beans consisted of a variety of Arabica coffee beans harvested in
neighboring mountain regions in central Yemen — notably not in Al Moka. After they were
harvested, the beans would be roasted and shipped to the port. Mocha beans were easily
recognized for their strange shape and yellow-green hue compared to their browner, flatter
Arabica cousins. The rich, oily composition made them a favorite across Europe and along the
spice route. In a world accustomed to stronger floral and fruitier flavors from Africa and the
South Pacific, Yemeni coffee could only be described as earthy and “chocolatey” by comparison.
With so much of Europe favoring these particular undertones, “mocha” became a household term
for coffee drinkers throughout the governing continent.

History of Mocha’s association with the chocolatey beverage: also known as al-Makha, is a
port city on the Red Sea coast of Yemen. Until Aden and al Hudaydah eclipsed it in the 19th
century, Mocha was the principal port for Yemen's capital, Sanaʽa.
Mocha is famous for being the major marketplace for coffee (Coffea arabica) from the 15th
century until the early 18th century. Even after other sources of coffee were
found, Mocha beans (also called Sanani or Mocha Sanani beans, meaning from Sana'a)
continued to be prized for their distinctive flavor—and remain so even today. [1] The coffee itself
did not grow in Mocha, but was transported from places inland to the port in Mocha, where it
was shipped abroad. Mocha's coffee legacy is reflected in the name of the mocha latte and
the Moka pot coffee maker.

European factories at Mocha in the late 17th century

According to the Portuguese Jesuit missionary Jerónimo Lobo, who sailed the Red Sea in 1625,
Mocha was "formerly of limited reputation and trade" but since "the Turkish assumption of
power throughout Arabia, it has become the major city of the territory under Turkish domination,
even though it is not the Pasha's place of residence, which is two days' journey inland in the city
of Sana'a." Lobo adds that its importance as a port was also due to the Ottoman law that required
all ships entering the Red Sea to put in at Mocha and pay duty on their cargoes.

History: Mocha reached its zenith in the 17th century, owing to its trade in coffee. The city
boasted a stone wall enclosing a citadel, as well as a labyrinth of thatched huts that surrounded
the wall from without. Of these, some four hundred accommodated Jewish households that
engaged in trade.[4] Passing through Mocha in 1752 and 1756, Remedius Prutky found that it
boasted a "lodging-house of the Prophet Muhammad, which was like a huge tenement block laid
out in many hundred separate cells where accommodation was rented to all strangers without
discrimination of race or religion." He also found a number of European ships in the harbor:
three French, four English, two Dutch, and one Portuguese.[5] In the 18th century, a plague killed
half of the city's population, from which time the city never really recovered.[4]
English, Dutch, and French companies maintained factories at Mocha, which remained a major
emporium and coffee exporting port until the early 19th century. In August 1800 Phoenix visited.
William Moffat, her captain, took the opportunity to prepare a chart of the mouth of the Red Sea.
Mocha was very dependent on imported coffee beans from present-day Ethiopia, which was
exported by Somali merchants from Berbera across the Gulf of Aden. The Berbera merchants
procured most of the coffee from the environs of Harar and shipped them off in their own vessels
during the Berbera trading season. According to Captain Haines, who was the colonial
administrator of Aden (1839-1854), Mocha historically imported up to two-thirds of their coffee
from Berbera-based merchants before the coffee trade of Mocha was captured by British-
controlled Aden in the 19th century.

18th century French plan

of Mocha, Yemen. The Somali, Jewish and European quarters are located outside the citadel.
The word Moka, which is typically used to denote coffee, originally comes from the town of
Mokha, Yemen port of the south-west, overlooking the Red Sea. This town ‘was intimately
linked to the history of coffee.
Mokha is famous for being the major marketplace for coffee from the 15th century until the early
18th century. Even after other sources of coffee were found, Mokha beans (also
called Sanani or Mokha Sanani beans, meaning from Sana’a) continued to be prized for their
distinctive flavor—and remain so even today.

European factories at Mokha in the late 17th century

According to the Jesuit and traveler Jeronimo Lobo, who sailed the Red Sea in 1625, Mokha was
“formerly of limited reputation and trade” but since “the Turkish assumption of power
throughout Arabia, it has become the major city of the territory under Turkish domination, even
though it is not the Pasha’s place of residence, which is two days’ journey inland in the city of
Sana’a.” Lobo adds that its importance as a port was also due to the Ottoman law that required
all ships entering the Red Sea to put in at Mocha and pay duty on their cargoes.
Passing through Mokha in 1752 and 1756, Remedius Prutky found that it boasted a “lodging-
house of the Prophet Muhammad, which was like a huge tenement block laid out in many
hundred separate cells where accommodation was rented to all strangers without discrimination
of race or religion.” He also found a number of European ships in the harbor: three French, four
English, two Dutch, and one Portuguese.

Most scholars agree that the coffee plant is originally from Ethiopia, particularly from the
province of Kaffa, hence the name. While Ethiopia was the land of origin of the plant, the city of
Mokha made famous coffee. From the fifteenth century onwards, the Arabs who held a
monopoly on trade, the precious beans exported from the port of Mocha. So it was that became
synonymous with Mocha coffee.

When the coffee spread to the West, the Church was faced with the problem of whether it was a
drink lawful or not. Towards the end of the sixteenth century the high ecclesiastical offices were
trying to find an answer to a question that gripped: how to classify coffee, a drink from the East,
called by some ‘black water’.
The matter assumed such dimensions as to be subjected to the judgment of Pope Clement VIII,
because it would provide a definitive opinion.  “This coffee is truly a delicious beverage. It
would be a shame to leave  the exclusive use of it, to Muslims. We will make Satan mad with
rage baptizing and making it a Christian beverage. ”
If the dispute on the coffee took place in the West, more or less the same time – the middle of the
sixteenth century – even in East discussing the legality of the cafes and in particular to Mecca.
The Somalis of Berbera also had a navigation act where they excluded Arab vessels and brought
the goods and produce of the interior in their own ships to Mocha and other Arabian ports:
Berbera held an annual fair during the cool rain-free months between October and April. This
long drawn out market handled immense quantities of coffee, gum Arabic, myrrh and other
commodities. These goods in the early nineteenth century were almost exclusively handled by
Somalis who, Salt says, had "a kind of navigation act by which they exclude the Arab vessels
from their ports and bring the produce of their country either to Aden or Mocha in their own
dows."

Foreign observers at the time were quick to notice the Somalis who frequented Mocha. The
majority of the Somalis arrived seasonally and stayed temporarily to trade in the goods they
brought from the interior of the Horn of Africa. They were noted to be industrious in trade as
well as keeping to the general peace:

The Samaulies, who inhabit the whole coast from Gardafui to the Straits [Bab-el-Mandeb], and
through whose territories the whole produce of the interior of Africa must consequently reach
Arabia, have been represented by Mr. Bruce, and many others, as a savage race, with whom it
would be dangerous to have connection. I think that this is an unjust accusation, and is
sufficiently disproved by the extent of their inland trade, their great fairs, and their large exports
in their own vessels. A great number of them live close to Mocha, and are a peaceable
inoffensive race.
Amidst the varied classes which are found in this town, the Soumalies, or natives of the opposite
coast of Africa, are the most calculated to excite the attention of a stranger. Few reside here
permanently, the greater number only remaining until their stock of sheep, gums, or coffee is
disposed of. In December 1820, HMS Topaze and ships and troops belonging to the British East
India Company attacked the North and South Forts, destroying them. The action was in pursuit
of British demands on the government of the city. A decade and a half later, Ibrahim Pasha of
Egypt would also attack the city and destroy its fortified wall closest to the sea, as well as its
citadel.[4] However, by that time, Mocha's trade in its country's precious commodity of coffee
grains (Coffea arabica) had already been supplanted by Ethiopia which was the principal trader
of this commodity to North Africa and which sold for a third of the price of the same coffee
imported from Arabia.

Diplomat Edmund Roberts visited Mocha in the 1830s. He noted that Turkish "rebels"

possessed Mocha. The Turks took it over after they left Egypt while being disgruntled with the
rule of Muhammad Ali of Egypt. These "rebels", consisting of confederates throughout Arabia,
had banded together under one leader named Turkie ben al Mas. Jacob Saphir who visited the
city in 1859 wrote about seeing many houses that were vacant of dwellers, although the Turkish
governor still dwelt there with a band of soldiers, collecting taxes from local traders and ships
visiting the harbor.[4] When the British took control over Aden, the port in Mocha fell into disuse,
being replaced by Aden. The general destruction of the city was still prominent as late as 1909,
when German explorer and photographer, Hermann Burchardt, wrote of the city Mocha as he
saw it: “This card will reach you from one of the most godforsaken little places in Asia. It
exceeds all my expectations, with regard to the destruction. It looks like a city entirely destroyed
by earthquakes, etc.

Mocha was among the population centers in southern Yemen taken over by the Houthis during
their military offensive in March 2015. The city was attacked by pro-Hadi forces in January 2017
and captured by pro-Hadi forces in February 2017.
At present, Mocha is no longer utilized as a major trade route and the current local economy is
largely based upon fishing and a small number of tourists. The village of Mocha was officially
relocated 3 kilometres (1.9 mi) west along the Red Sea shore to accommodate the building and
demolition of several coastal highways.

Climate: Köppen-Geiger climate classification system classifies its climate as hot desert (BWh).

hideClimate data for Mocha
Fe Ma Ap Ma No De Ye
Month Jan Jun Jul Aug Sep Oct
b r r y v c ar
31. 31. 33. 35. 37. 37. 35. 33. 31. 35.
38.8 39.5 38.9
Average high °C 2 5 4 4 6 6 7 2 4 3
(101 (103 (102
(°F) (88 (88 (92 (95 (99 (99 (96 (91 (88 (95.
.8) .1) .0)
.2) .7) .1) .7) .7) .7) .3) .8) .5) 6)
26. 27. 28. 30. 32. 33. 31. 28. 27. 30.
34.0 34.6 34.0
Daily mean °C 7 1 8 6 7 0 0 9 2 7
(93. (94. (93.
(°F) (80 (80 (83 (87 (90 (91 (87 (84 (81 (87.
2) 3) 2)
.1) .8) .8) .1) .9) .4) .8) .0) .0) 3)
 22. 22. 24. 25. 27. 28. 26. 24. 23. 26.
29.2 29.7 29.1
Average low °C 3 7 2 9 8 4 3 0 0 1
(84. (85. (84.
(°F) (72 (72 (75 (78 (82 (83 (79 (75 (73 (78.
6) 5) 4)
.1) .9) .6) .6) .0) .1) .3) .2) .4) 9)
Average precipit 5 2 4 4 2 1 8 14 22 6 2 5 75
ation mm (0. (0. (0. (0. (0. (0.0 (0.3 (0.6 (0. (0. (0. (0. (3.1
(inches) 2) 1) 2) 2) 1) ) ) ) 9) 2) 1) 2) )
Source: Climate-Data.org, altitude: 3m[19]

The port of Al Moka is no longer the economic and cultural hotbed it once was. Having long
been replaced by the Suez Canal, the city is comprised of the ruins of a coffee capital and the
faded remnants of a once-great civilization.  

View of Mocha during the second half of the 17th century.

The Picture shows the Dutch flag is flying over a Dutch East India Company (VOC) ship in the
foreground, as well as over the VOC factory seen toward the left of the picture. The English East
India Company factory is visible near the center. Another flag can be seen flying on the right,
most likely over the Danish East India Co. factory. The French were to establish their own
factory during the early years of the 18th. century. However, by the 1740s Mocha was quickly
losing its commercial importance when the Dutch East Indies and Brazil became important
centers of coffee cultivation.
Instead, the mocha beverage we’re familiar with appears to be a product of Italian influence.
Creamy, chocolatey beverages have predated the American mocha for at least 200 years. The
most prominent influence being the bicerin. Native to Piedmont, “bicerin” means “small cup” in
its original dialect. The drink’s composition is eerily familiar: steamed milk, hot chocolate, and
espresso. Unlike runny American hot chocolate, Italian hot chocolate is renowned for being
reduced with cornstarch, making it thick and creamy. The thick chocolate combined
with coffee and milk essentially serves as what we know as a mocha today.
Minaret of Mocha Mosque/ Mocha cityGeneral view of Mocha in the early 20th. century. In
1912, Mocha, by then a minor, decaying Yemeni port, was bombarded by the Italian navy during
the Italo-Turkish war and suffered minor damages. Cropped from a

Coffee was first cultivated in Ethiopia and later introduced to Europe through the Ottoman
Empire. The Ottoman Empire recognised that coffee’s rich flavor and energising properties
would make it a profitable industry, and increased cultivation in Yemen for the European
market. Venice, a port city, became one of the first European cities to regularly trade for coffee.
There are about 150,000 “bars” in Italy (149.154 according to data of FIPE, the Italian
Federation of Public Exercises ) each serving 175 cups of coffee every day and that’s only
counting simple espresso.
This clearly demonstrates the deep fondness Italians possess for coffee.
Italy has always been passionate about “bars” since they serve as perfect gathering spots to catch
up with friends and neighbors, read the newspaper, watch the football match or play cards all
while enjoying a coffee or grappa.
For an Italian, entering a “bar” for a coffee is ordinary, daily and almost ritualistic.
However, many don’t know the history of the “bar”.

According to The Great Italian Cafe, when coffee first arrived in Italy, it was regarded as
being sinful due to its association with the Islamic religion through the Ottoman Empire. In
1600, Pope Clement VIII was asked to publicly denounce coffee to discourage its consumption.
To form a fair verdict, he asked to taste it. In a moment of clarity that has come to be known as
the baptism of coffee, the Pope said, “This Satan’s drink is so delicious that it would be a pity to
let the infidels have exclusive use of it.” With the Pope’s approval, Italian coffee culture was not
only born, but blessed. The birth of the Italian bar. Caffè (pronounced [kafˈfɛ]) is the Italian word
for coffee and probably originates from Kaffa, the region in Ethiopia where coffee originated.
The Muslims first used and distributed it worldwide from the port of Mocha in Yemen, after
which the Europeans named it mokka. Caffè may refer to the Italian way of preparing a coffee,
an espresso, or occasionally used as a synonym for the European coffee bar.
Italians are well known for their special attention to the preparation, the selection of the blends,
and the use of accessories when creating many types of coffees. Many of the types of coffee
preparation known today also have their roots here. The main coffee port in Italy is Trieste where
there is also a lot of coffee processing industry. Italian coffee consumption, often espresso, is
highest in the city of Trieste, with an average of 1500 cups of coffee per person per year. That is
about twice as much as is usually drunk in Italy.

In pre-unified Italy, coffee brought with it new social opportunities in the form of coffee houses.
Coffee was best consumed hot and fresh, so Italy began establishing coffee houses, or cafes--
today’s Italian bar. The tradition of coffee houses as social spaces had originated in the
Ottoman Empire, but in Italy, it took on a life of its own.
The first Italian coffee houses opened in Venice around the end of the 17th century. According to
the Great Italian Cafe, “[they] soon became synonymous with comfortable atmosphere,
conversation, and good food, this adding romance and sophistication to the coffee experience.”
While coffee houses usually welcomed aristocrats, one Venetian coffee house had a reputation
for breaking social boundries.

ing

Caffè Florian: The birth of Italian coffee’s wild social lifeCaffè Florian is a coffee
house situated in the Procuratie Nuove of Piazza San Marco, Venice. It was established in 1720
and is the oldest coffee house in continuous operation in Italy, and the oldest in the world. The
Florian opened with two simply furnished rooms on 29 December 1720 as "Alla Venezia
Trionfante" (Venice the Triumphant), but soon became known as Caffè Florian, after its original
owner Floriano Francesconi. The Caffè was patronised in its early days by notable people
including the playwright Carlo Goldoni, Goethe and Casanova, who was no doubt attracted by
the fact that Caffè Florian was the only coffee house that allowed women. Later Lord
Byron, Marcel Proust, and Charles Dickens were frequent visitors. It was one of the few places
where Gasparo Gozzi's early newspaper Gazzetta Veneta could be bought in the mid-18th
century, and became a meeting place for people from different social classes. In 1750 the Florian
expanded to four rooms.
In 1773, Valentino Francesconi, the grandson of Floriano Francesconi, took over the business
at the beginning of the 18th century. In 1796, in a European atmosphere characterized by the
French Revolution, the Venetian State feared that the revolutionary ideas could spread also in
Venice. The Florian, with its international clientele, had become a meeting place for many
French Jacobins, so the State Inquisitors obliged Valentino Francesconi to close the café. [1] When
the French armies entered in Venice, in May 1797, Valentino Francesconi put down the double-
obsolete "Venice Triumphant" sign outside the café and replaced it with one simply bearing the
name of his uncle "Florian".

In 1814, Valentino Francesconi passed the café on to his son Antonio.

By 1858, the establishment had passed into the hands of Vincenzo Porta, Giovanni Pardelli, and
Pietro Baccanello, and was in need of some restoration.
Lodovico Cadorin was commissioned to carry out restoration work and redecorate the interiors.
The new rooms were named "Sala del Senato" (Senate Room), "Sala Greca" (Greek Room),
"Sala Cinese" (Chinese room) and "Sala Orientale" (Oriental Room).
In the 19th century, the Florian played a role in the Italian Risorgimento because the "Senate
Hall" was the meeting point for a group of Venetian patriots. This group had a key role in
the Venetian Revolution of 1848, that would see Venice temporarily independent from Austria.
During the convulsed hours of the Revolution, the Florian hosted the wounded patriots,
becoming a temporary hospital.

Other restorations occurred at the Florian in 1872 and 1891 when two other rooms were added to
the café: la "Sala degli Uomini Illustri" (the Hall of the Illustrious Men) and the "Sala delle
Stagioni" (the Hall of the Seasons). In 1920 another room was added: the Liberty Room.
Art: In 1858, the café was completely restored by Lodovico Cadorin because the rooms were not
really restored since the 18th century. Cadorin created a great project of redecoration, calling the
best artists and artisans available in Venice.

The Sala del Senato (Senate Hall) was decorated by Giacomo Casa with the paintings “The Age
of Enlightenment, or Progress” “Civilization educating the nations”, and eleven panels
representing Arts ad Sciences. Casa inserted masonic symbols in the painting, allusion to
Venice’s close connections with certain secret societies and illuminism.

The Sala Cinese (Chinese Hall) and Sala Orientale (Oriental Hall) take their inspiration from
the Far East with paintings of lovers and scantily clad exotic women painted by Antonio Pascuti.
In 1872 another two great halls were added to the café;

The Sala degli Uomini Illustri (Hall of the Illustrious Men) was decorated by Giulio Carlini
with paintings of ten notable Venetians: Goldoni, Marco Polo, Titian, Francesco Morosini, Pietro
Orseolo, Andrea Palladio, Benedetto Marcello, Paolo Sarpi, Vettor Pisani and Enrico Dandolo.
The Sala delle Stagioni (Hall of the Seasons) or Sala degli Specchi (Hall of Mirrors) was
decorated by Vincenzo Rota with the figures of women representing the four seasons

During the current Pandemic: Paolini said that they are devastated and that the pandemic has
affected everyone. Right before the pandemic in 2019, the cafe had a turnover of about $10
million. After the COVID-19 outbreak in 2020, they suffered a massive decline of 80% of sales.
The cafe hasn’t received any kind of benefits from the government since the first lockdown
started and might get shut due to lack of funding.A devastated Owner Paolini said, “There are no
prospects for now, we don’t even know a reopening date. We are concerned about the future. If
the café is closed, you wouldn’t miss just a coffee, but a piece of Venice.”

The long-awaited invention of espresso

The first iteration of the espresso machine was invented in 1884 by Angelo Moriondo, a Turin-
based inventor. Moriondo thought the solution to brewing coffee faster was to have a larger
output, so his machine brewed large vats of coffee instead of small, individual cups. His
machine was big and bulky, using 1.5 bars of steam-powered pressure to push water through
coffee grounds. Though the machine won a bronze medal at the Turin General Exposition in
1884, it was not designed for industrial production and never reached the market. 

In 1901, Milanese inventor Luigi Bezzerra patented a smaller, single-cup version of Moriondo’s

machine. It used steam and two bars of pressure to brew espresso in less than 30 seconds.
Bezzera made several user-friendly additions to Moriondo’s machine, including the portafilter,
the tapered coffee ground tray with a handle attachment. Though Berezza’s machine was
marketable, it produced inconsistent brews and had a hand-operated pressure valve that
frequently burned baristas. Desiderio Pavoni helped Berezza perfect his machine. He added a
pressure release valve, making brewing safer and faster for baristas, and a steam wand for
frothing milk. Pavoni and Bezzera’s machine was called the Ideale, under the brand La Pavoni.
In 1906, their product was introduced to the market, and with it, the term “espresso.”

Though steam power was efficient, it gave coffee a burnt taste. Patents by Francesco Illy and
Achille Gaggia in the mid-1930s helped define what good espresso should be. Illy’s patent on the
Illetta, a machine powered by pressurised water instead of steam, would become a blueprint for
future machines. Its highly pressurised process meant the espresso was pressed without excessive
steam, resulting in a richer, unburnt product. 

In 1938, Gaggia’s small, efficient, steamless coffee machine took pressurisation to a new level.
Where coffee had been expressed by two bars of coffee before, Gaggia’s machine used up to 10
bars to produce truly concentrated espresso--what is now recognised as modern espresso. In
addition to its increased concentration, the high-pressure gave espresso its now signature crema,
the naturally occurring coffee-foam that forms atop espresso. 
Gaggia’s machine reigned supreme in the market until 1961 when the Faema E61 was invented.
Ernesto Valente’s stainless-steel machine utilised modern technical innovations to move the
burden of espresso-making from the barista to the machine. With Faema E61, pressure, water
temperature, and water amounts could be perfectly controlled for a flawless, consistent cup of
espresso every time.

Patented technologies by inventors from Moriondo to Valente streamlined espresso machines

into the efficient, reliable fixtures Italian bars are known for today. By the time espresso reached
its final form, coffee culture had adapted to meet it. The fast-paced, efficient atmosphere of the
Italian bar was matched by small shots of espresso, to be sipped quickly and routinely throughout
the day. By the mid-1900s, most baristas were able to provide a variety of coffee drinks such
as cappuccinos, macchiatos, and caffè latte, by mixing espresso with different amounts of
warmed or frothed milk. Economic booms around the same time meant that Italians were
spending more time outside of their homes, and bars became a space to grab a pastry for
breakfast or a bite to eat later in the day. Even though coffee could be ordered, received, and
consumed at the bar in a matter of minutes, coffee houses retained the same social atmosphere
born in coffee houses like Caffè Florian. Coffee gave Italians a chance to meet up, chat, and
enjoy time together--all while consuming a Pope-approved beverage.
Cappuchino machines
HOW TO MAKE A MOCHA
If you’ve made a latte before, or know how to make a latte in general, the steps are extremely
similar. If you have an espresso machine at home, it should be super simple and easy to brew.
Before you begin brewing, it’s important to gather your ingredients, which we’ve made a list for
you below. Obviously, if you have access to an espresso machine, you’ll have access to a milk
pitcher, espresso glasses, and all of the necessary equipment.  
 
 16.5 grams of ground espresso
 1/2 oz (14 ounces or 3 teaspoons)
 10-12 oz latte cup
 8 ounces of steamed milk

RANCILIO SILVIA ESPRESSO MACHINE WITH IRON FRAME AND STAINLESS STEEL
SIDE PANELS, 11.4 BY 13.4-INCH
$775.00 

STEP ONE: GATHERING/MEASURING INGREDIENTS

Before you can begin brewing, you’ll need to gather your supplies and ingredients. Now is the
time to grind your 16.5 grams of espresso into your machine’s portafilter, and you can pour your
chocolate syrup directly into your latte cup.

STEP TWO: EXTRACT YOUR ESPRESSO 

Extract two shots of espresso into the latte cup and onto the chocolate syrup. The heat of the
espresso will warm up the chocolate, creating a delicious mixture. When the espresso is finished
extracting, you should thoroughly stir the two together to adequately blend the flavors together. 
 
STEP THREE: STEAM YOUR MILK
While your espresso is brewing into your cup, you can begin steaming your 8 ounces of milk.
When you steam your milk, you should hear the sounds like paper tearing that will signify air
blending with the milk in order to create a decent amount of foam for your latte. You’ll be able
to tell when steaming is complete when the milk pitcher is just a little too hot to the touch,
around about 165°F.
STEP FOUR: POUR
After you’ve steamed your milk, you can pour it into your cup on top of your chocolate/espresso
mixture. There should be a thin layer of foam on the surface, providing you with a smooth,
slightly velvety texture with each sip. 
STEP FIVE: DECORATE YOUR DRINK!
The great thing about mochas is that you can decorate them in a variety of ways. So if you
choose to do so, you can add whipped cream, milk, dark or white chocolate syrup, sprinkles,
nutmeg, cinnamon, and even chocolate sprinkles! After that, you can start to sip on your new
creation!
DRINK MODIFICATIONS
As if the latte itself customizable, the custom mocha is also highly customizable as well.
Depending on what ingredients you have or what coffee shop you order from, the mocha can be
made in a variety of ways, and here are some of the most common alterations that you’ll
encounter with the magical mocha latte. 
WHITE OR DARK?

If you order your mocha from a coffee shop, chances are they’ll ask you if you’d prefer a “white
mocha” or a “dark mocha.” Though this may cause a slight hesitation, have no fear! Usually, the
standard mocha is made with milk chocolate syrup, and a white/dark mocha refers to two other
kinds of chocolate syrup: white chocolate syrup and dark chocolate syrup.
When it comes to the primary differences between these syrups, the only one is your personal
preference! If you’re wanting something more on the sweeter side, a white mocha may suit you
best. Likewise, if your palate fits more for slightly bitter chocolate, the dark chocolate mocha is a
worthy choice as well. And that’s not all, all three of these syrups can be mixed together to create
a marble mocha! The mocha-making possibilities are endless. 

COCOA POWDER
A simple way to add chocolate to a mocha, cocoa powder is a suitable method to control exactly
how much chocolate you add to your coffee. Whether you have a can of cocoa powder or your
own packets of leftover hot chocolate mix at home, there are many methods in which you can
utilize it!

COFFEE
If you don’t have espresso handy, you can easily supplement it for just a regular amount of some
good ‘ole drip coffee! So instead, the combination would be black coffee, preferably with either
a medium, dark, or French roast, chocolate syrup, and steamed milk. 

CHOCOLATE MILK
A slightly radical method to use when making a mocha, chocolate milk is another option that
some mocha-lovers have utilized in order to cut out the syrup/powder middle man. If you’ve
reached a point of desperation and need something chocolatey to get the job done, chocolate milk
is always a quick and simple choice to use. So, instead of using syrup, you’d instead use espresso
and chocolate milk. 
ICE, ICE, MOCHA!
The best part about the mocha? You can drink it iced! If you want to take your mocha outside
with you on a warm spring day, all you need to do is extract your espresso regularly, mix it with
chocolate syrup, pour in cold milk, and plop some in some ice. Voila!

WRAPPING UP
There you have it! Now you can make a mocha in the comfort of your own home. This drink is a
great option for those who need something with a kick of espresso, as well as a decent amount of
milk. So if you have a strong sweet tooth and primarily enjoy your cup of coffee because you
like to sip on it, then you should consider trying the mocha the next time you need a coffee fix. 
Happy caffeinating!

HOW TO MAKE A MOCHA

yield: 1
 prep time: 5 MINUTES
 cook time: 5 MINUTES
 additional time: 1 MINUTE
 total time: 11 MINUTES

Need a fix for your sweet tooth? A Cafe Mocha Latte is just like the classic latte but with a kick
of chocolatey, sweet syrup added. This drink can easily become your new favorite coffee go-to,
and now you can make it in the comfort of your own home!

INGREDIENTS
 16.5 grams of ground espresso
 1/2 oz (14 ounces or 3 teaspoons)
 10-12 oz latte cup
  8 ounces of steamed milk
INSTRUCTIONS
1. Grind 16.5 grams of espresso. Pour chocolate syrup into the latte cup.
2. Extract the espresso over the chocolate syrup.
3. Steam 8 ounces of milk to about 165°F. Make sure to create s decent layer of foam.
4. Once the milk is done steaming, pour onto espresso.
5. Garnish your drink an optional garnish of whipped cream, sprinkles, cinnamon, etc.
Enjoy!
NUTRITION INFORMATION: YIELD: 1 SERVING SIZE: 10-12oz
Amount Per Serving: CALORIES: 230TOTAL FAT: 7g
 
Decaffeination
Decaffeination is the process of extracting caffeine from green coffee beans prior to roasting.
The most common decaffeination process used in the United States is supercritical carbon
dioxide (CO2) extraction. In this process, moistened green coffee beans are contacted with large
quantities of supercritical CO2 (CO2 maintained at a pressure of about 4,000 pounds force per
square inch (28 MPa) and temperatures between 90 and 100 °C (194 and 212 °F)), which
removes about 97% of the caffeine from the beans. The caffeine is then recovered from the CO 2,
typically using an activated carbon adsorption system.
Another commonly used method is solvent extraction, typically using oil (extracted from roasted
coffee) or ethyl acetate as a solvent. In this process, solvent is added to moistened green coffee
beans to extract most of the caffeine from the beans. After the beans are removed from the
solvent, they are steam-stripped to remove any residual solvent. The caffeine is then recovered
from the solvent, and the solvent is re-used. The Swiss Water Process is also used for
decaffeination. Decaffeinated coffee beans have a residual caffeine content of about 0.1% on
a dry basis. Not all facilities have decaffeination operations, and decaffeinated green coffee
beans are purchased by many facilities that produce decaffeinated coffee.