Mocha

Moca, Mocca, Moka, Mokka, Mwka

In southern oriental regions – like in Greece, in Turkey, and in Arab speaking countries – it is not-unusual to boil the mocha up the first time – at minimum for thirty (30) seconds and at maximum for two (2) minutes and – after a cooling down phase – even a second time for thirty (30) seconds in the evening and to then boil it up a third time again to 100° Celsius before use early in the next morning before sunrise or later in the morning for a first early meal or a first early sit in together with other people.

Mocha bean – water proportion ratio:
1 part roasted Coffea seeds : 9 parts water.
2 small Coffea bean measuring spoons = 1 big Coffea bean measuring spoon.

For my Arab style mocha I use 2 small self-ground Coffea bean measuring spoons for eleven (11) parts water and boil it down to the measure for my very small Arab mocha cups; and in my Greek mocha variation I use 2 small self-ground Coffea bean measuring spoons for 1 small traditional Greek coffee cup-size filled up completely with fresh-water and boil it down to my usual Greek measure.
In one (1) Arab or Turkish or Greek mocha cup the quantum of at minimum 2 cl (Centi Liter) pure mocha fluid without broth (Arab and Turkish traditions) to the maximum of 4cl pure mocha fluid without broth (Greece traditions) are served; The rich ground or crushed Coffea beans broth is also served within the hot mocha fluid and sinks to the bottom of each cup:
one cup of mocha is at minimum 2cl pure fluid (without beans-broth) = 0.68 U.S. Fluid Onzen
to the maximum of 4cl = 1.35 us fl oz pure mocha fluid (without beans-broth).
Besides, if sugar is added during the mocha preparation, the sugar will enlarge the quantum of mocha fluid.

The quality of fresh water (German: Süßwasser) – spring water, well water, chlorinated tap water, bottled table water, mineral water diluted 1:3 parts with fresh-water – you use will determine the quality of your self-prepared mocha.

Mocha is rather boiled up to bubbling foam at 100° Celsius than brewed. It is very usual to boil self-ground Coffea beans for a mocha up at minimum three times and in between to let it cool down for at minimum four minutes each time – so that the ground or crushed Coffea beans can fully swell. – And before the right temperature for consumption of the mocha will be right after the boiling process it will take to cool down another four minutes:
Take the time of at minimum twelve and better to thirty minutes to boil up and to cool down the mocha two or several times until to
serve the mocha essence in a very small cup.
Some people like to boil up the crushed or ground Coffea beans five times and cool down five times for a good mocha result; and some speak about one cool down phase of twenty minutes.

Who has only one (1) single Coffea seed (dried and roasted or fermented) to crush or to grind and to prepare an essence with will probably boil it for twelve minutes the first time and will boil it up several other times and also will cool that thin Coffea essence down several times to let the crushed or ground single Coffea bean swell completely and to extract it as strong as possible – for the use as a natural medicine.

You do NOT need sugar or other sweeteners for a good mocha (but: no sugar – no persistent foam in your cup).
Rather try a fresh or dried date, cold washed raisins (dried grapes from the vine), or a fresh or dried fig, or unsalted nuts like almonds, cashews, macadamias, pistaches, hazelnuts and other nuts, or unsalted sunflower seeds and other unsalted seeds before and while you drink your mocha.

In the southern countries used to serve mocha (mokka) it is very common to put some very little natural fresh or dried spice into the second or third boil up of the mocha fluid – for six persons (6 mocha) one (1) tiny knife tip or an idea of: the maximum of 5 millimeters from a complete vanilla pod (cut open and used together with the vanilla pulp), or cacao powder, or cardamom, or cinnamon bark, or cinnamon blossom (cassia), or nutmeg, or allspice, or cloves, or anis seed, or Arabic pepper; To use less of spice at all tastes best (to use too much spice would result in a horrible mocha product).

Arab mocha sweetened with brown cane sugar or brown beet sugar during the boiling process creates a persistent foam to be served in the mocha cup:
As first step in mocha preparation you heat the (cleaned) empty metal mocha pot up shortly and then you put 1 or 2 (or 3, or 4, or 5) spoons of sugar into the hot pot and stir with a spoon or with a wooden stick one to three seconds to let the sugar caramelize very short merely and then you also place the ground or crushed Coffea beans into the hot pot and almost simultaneously you also pour hot heated boiling water into the mocha pot: in a medium heated up pot the mocha will create the best foam; And in a very much heated up pot the mocha will bubble up very high to the top of the Ibrik (Briki, Kanaka, Rakwa, Cezve) or other kind of cooking pot.
Which ingredient you put into the empty but hot mocha pot first and second and third are mocha-philosophies from East, West, South and North. – You just may try what works best with your kitchen utilities and with your ingredients.
The less you stir in the mocha pot – the more foam will remain to be served as top on the ready finished mocha product.
Resist to pimp up your self cooked real Coffea beans mocha at your last boiling up stirring a spoon of original instant-espresso powder or instant-mocha powder (Nescafé) into it – only to get your foam.
The Greek mocha (mokka) brand ‘Loumidis Papagalos’ and several other southern oriental mocha brands you can buy only as:
Coffea beans pre-ground into coffee powder.
Professional pre-ground and vacuum-packed Coffea bean powder might bubble up to persistent foam best in the first boil up to 100° Celsius at a medium cooking setting on your stove to simm there.
In the oriental sand-stove the fluid ist heated rather slowly even in the copper-tin Ibrik (Briki, Rakwa, Kanaka, Cezve) at a medium time constellation – the rather slowly mocha preparation by simming in an Ibrik (Rakwa, Kanaka, Cezve, Briki) placed deep into the hot sand or deep in the hot gastro sand-cooker cannot be copied on a modern electric stove or on a gas stove.
Moreover, the secret of spitting into the fluid in the Ibrik (Rakwa, Kanaka, Cezve, Briki) on the stove TO CREATE FOAM WITH some human PROTEINS on the mocha might be very usual in the deep deserts within nomadic tribes far from civilization – but the spit-in-cooking-culture might be silently present also in modern civilized societies among the clandestine new paganism-movements and in silent mind-connected satanist-circles.
INSTEAD of sugar in your mocha – 1 or 2 small single broken down units of very dark bitter chocolate with 80% Cocoa (choose a quality WITHOUT artificial flavor (because Cocoa powder and Cocoa butter molten together with sugar are enough for your wonderful chocolate experience) are very tasty to consume right before and during consuming your mocha by sipping.

Who has got only very few Coffea beans to boil as much mocha with as possible might add some very few single grains of salt into the mocha pot.
Optional, the filtered rather UNSALTED cooking-water from freshly harvested potatoes (brushed under cold water before cooking), or rather UNSALTED cooking-water from barley, or oats, or chickpeas, or soybeans, or Egyptian red lentils, or yellow lentils, or from other grains, or from some vegetables, especially from certain roots such as turmeric or ginseng or carrots or chicory and other edible roots is a very good water basis for cooking a tasty rich mocha.
Before using the remaining rather UNSALTED cooking water from potatoes or from various kinds of grains or from special roots I prefer to dilute 1 : 3 with fresh-water from the tap:
1 part of the remaining cooking-water diluted with 2 parts fresh-water.
A tiniest piece – an idea – of fresh goat butter or fresh camel butter or of cocoa butter or of coconut oil or palm oil placed on top into the ready mocha (do NOT stir) – served in the cup are interesting Arab nomadic and oriental variations.
Be cautious with the Lupine plant, its seeds are toxic! – Only some certain varieties of the Lupine flower has sweet seeds that can be roasted to lupine-coffee: ‘debittered lupine seeds’ – be careful where to buy what kind of seeds, and the seeds have to be roasted well.

The traditional Ibrik (Turkish, Arab) – Rakwa (Arab) – Kanaka (Arab) – Cezve (Turkish) – Briki (Greek) mocha pot:
The mocha in the copper or pewter (tin) pot or copper-pewter pot can be heated under the sun in a heap of hot sand (the temperature of desert-sand and desert-rock is about 16 to 22 degrees Celsius MORE than that of the desert-air, which can have a regional temperature between 30 to 60 degrees Celsius under the desert-sun; or the copper or pewter (tin) pot or copper-pewter pot can be heated up in a heap of hot ashes next to a fire, between hot stones or above an open fire.
The original oriental mocha pot is only suitable for the use in hot sand, in hot ash or above open fire – but not for electric stoves, because it is made completely plain, thin and with a smooth bottom without any thermal base structure and it even could melt.
A good mocha pot – made of solid pewter (tin) or of solid copper is seldom found in touristic places or on markets for tourists and cannot be cheap at all. Avoid to buy a thin copper pot with a thin pewter (tin) inlay: the inner layer of tin (pewter) is constantly being scraped off as the mocha is stirred with a spoon or a wooden stick – and that can’t be healthy; Besides the stirring-moves in the copper-pewter pot make a horrible sound, which offends the human sense of hearing.
In urban places an electric gastro hot sand cooker can be used.

Above all and after all, I do NOT need any kind of artificial flavor (parfume) on the Coffea beans or in the pre-ground purchased Coffea powder.
Simple untreated but dark roasted Coffea beans for mocha – I prefer.
Whether Coffea beans are healthy or toxic or even poisoning depends in the first place on what the Coffea plants have been watered with and in which kind and quality of earth they have been grown up in and what pesticides they have been sprayed with during plant growth and seed growth.
I therefore appreciate food controls on Coffea beans to ensure that this nature stimulans is of unpoisoning and of non-toxic healthy quality.

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