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Hi this is Austen Strine making a really great mocha
um...
because we don't have a steamer
for our espresso machine
we have to use
a microwave
uh... so we have to prepare that first... c'mere
*cap rattles*
so these are semi-sweet chocolate chips
and I usually put enough... by usually I mean
the last time I did this and this time because those are the only two times I've done it
just enough to cover the bottom...
of the glass... mug
and then I put half and half
so that it covers just the chocolate chips
you can... see that you can't see the chocolate chips anymore
and I fill the rest
with
whole milk
'till about the halfway point
*cap snapping*
'cuz you gotta leave room for the coffee and you gotta leave room for the foam
so...
for this microwave
for the setting it's currently on... a minute and forty five seconds
'nthen I can get started on the coffee
the coffee I already ground... um... I'm over here
I already ground the coffee so I'm putting it in the shot thing... shot holder
fill it up to the top and even it down a little bit
now our espresso machine...
tamps...
uh automatically when you close it up... so...
I tamp it before I...
put in...
the secret special ingredients
um... so I've tamped it so it's all flat and hard like that
and now... These are the real trick
molasses and olive oil
we're going to put about
two teaspoons worth... of each
maybe more like a...
half of a tablespoon
I have no idea... what the difference between those two is (Cameraman whispering)"They're the same"
Anyways... a dab about that large
on the shot
and then I just pour the olive oil
right over that so that
it covers about the same area
And it sounds like our milk is done
*water spattering in sink*
Again because we don't have a steamer there's no way to make
bubbles
except with... (cameraman whispering) "Froth"
Bubbles or froth...
except with
this thingy
it's like...
*watter spatters in sink*
it's for
mixing drinks
basically... um
and it's pretty loud but it makes
okay froth *turns on mixer*
Now if you'll notice
it looks like it's almost full to the top
so before we had it only filled up like halfway full all the rest of that is
just foam and froth
so that's a good amount of foam and froth
Now that we have the milk completely ready now we can start our shot
And I usually do about 30 Austen seconds because Austen seconds are a little bit shorter than normal seconds
Generally you would want like a twenty four to twenty seven second shot... so...
Here we go
Waiting for pressure to build up... and the pressure's built up *starts counting by twos*
Look at that crema right there
That is really good crema
You don't find that at starbucks
(cameraman)"No you don't Al"
Just pour it in...
Doesn't look as good... but...
it tastes excellent
Here Daddy now you drink it
It's -for- you
well uh... I'm goanna post this entire video as is
Ah don't spill the foam
"I'm gett'in the big bubbles out... Mmmmm... "
You can't say
"Mmm" before you taste it *laughs*
That's probably one of the best mocha's I've ever had
Seriously
Aaand there you have it
um...
Hey I'll...
Now you hold this
Now the reason why the reason why it was so good was for...
prob... well...
the main things that... *sighs*
okay so concepts that are important to know for this are... Emulsification and...
um...
The... the qualities of of coffee itself... Coffee beans
are relatively high in um...
oil
um... they also have like you know sugars and proteins
when you grind the coffee and put it through pressurized hot water which is wh... how you make an
espresso
um... the sugars and the oils and the proteins combine together and make this froth
and that's called the crema now the crema is thought to be
probably the most valuable
um...
like... like that's really the the measurement of how good
a shot is is how much crema it has
um... th... (cameraman interrupts)"Crema di la creme"
so what I realized is that if I put
something like molasses
that has lots of of nutrients and and it has flavor
and something like oi... oil olive oil which is again it it's really healthy
and it has lots of flavor I could increase the amount of crema
you know the problem that I've had in the past is when I put these in with the milk it was
so strong tasting it would just taste like molasses and olive oil
um... but I realized that
if you put it in with the shot then the emulsification
um... that happens because of the pressurized hot water
um... would actually... um...
it would...
mix it in perfectly with the actual flavor of the coffee
and you would end up with a
sweeter
richer and more
uh...
more creamy kind of flavor of coffee
so
so that's that's the secret and then the milk
uh...
in... it's not heated too much
let's see right now it's... at...
a hundred'n thirty five
that's just about the perfect temperature
a hundred'n fourty is a little bit pushing it
but uh...
yeah i guess it's a little bit it was a little bit too hot but that's... a hundred
and fourty is generally how hot they get it in...
uh...
uh... coffee shops
anyways if you don't ruin the milk if you don't scald the milk which I think actually happens like at a hundred an'
sixty hundred and fifty hundreed and sixty degrees
then uh... you're preserving the enzymes in the milk that act as a natural emulsifier
so all of the emulsification that happened in here
is preserved once you pour the milk into... the... the cof... the... milk
once you pour the coffee into the milk I dunno if I said that correctly...
so as a result
if you use semi sweet chocolate
then you don't even have to sweeten it
and plus the molasses which is put in the shot and the olive oil
all that together
equals a...
very excellent... mocha
which I might even call an italian mocha just because of the olive oil
and those are my secrets (cameraman)"Can I drink it now"
yes you can
"Alright"