- ISBN13: 9781580088619
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product DescriptionThe redolent flavors of coffee and chocolate sweetly complement each other in this stimulating selection of desserts, hot beverages, and cocktails. MOCHA begins with a brief history of the cacao bean and the coffee bean, tracing the mocha migration from South America and Africa to the trading ports of Europe (with a special nod to Renaissance Italy, where the hot drink bicerin was born). It then offers 50 indulgent recipes that are easy to make, complex to the palate, and sure to seduce both coffee devotees and dedicated chocoholics.
Check out Mocha with Amazon at special $1.64 USD.
Popularity: 1% [?]
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Espresso
A short black coffee topped with natural crema (the Holy Grail of espresso) poured to a length of 30ml and not filling the cup.
Strong Espresso
A double shot of coffee.
Ristretto
A concentrated Espresso that is aromatic and sweet.
Short Black
An Espresso run longer until the cup is nearly full. Should have a dark layer of cream.
Macchiato
Meaning stained or spotted (i.e. with milk). A serving of Espresso stained with a teaspoon of milk.
Cappuccino
A full-bodied intense Espresso topped with two kinds of heated milk, steamed and frothed.
Steamed milk is milk that has been scalded –its volume is unchanged.
Foamed milk is both heated and aerated. The classic proportions are one-third Espresso, one-third steamed milk and one-third foamed milk.
Café Latte
Made with Espresso and four parts steamed milk with no foam on top.
Mocha
A cappuccino with chocolate mixed in by whipping with steam.
Popularity: 43% [?]
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