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DECEMBER. 2020 | VOL. 12
Mad About Mocha
Paul Eagles, founder of Kokoa Kokoa Collection portion tablets:
Collection Hot Chocolate.
White chocolate from Ivory Coast
58% cocoa from Venezuela
Mocha has always been my favourite drink. My 70% from Ecuador
career spanned 10 years in coffee, with 70% from Peru
Esquires Coffee Houses followed by the last 10 75% from Haiti and
in hot chocolate with Kokoa Collection. So, I 82% from Madagascar.
have literally become the perfect embodiment 100% from West Africa
of a mocha myself!!
Kokoa Collection Flakes
At Kokoa Collection we source all our
chocolates from single origins to make hot 58% Sao Tome
chocolates full of character. 70% Dominican Republic
Kokoa Collection Powder
I love the combinations that baristas create
when pairing with coffee for a great tasting 32% Fairtrade / Organic various origins
mocha. I don’t think there is a set formula for a
perfect mocha, we focus on a hot chocolate
with a shot of espresso but likewise a coffee
roaster might say it’s a coffee with some extra Seven Districts Roaster, Lincoln
chocolate. Either way it is surprisingly high up Michael paired their “Blind Byard”
the rankings for most popular drinks purchased Colombian single origin coffee and Kokoa
in café surveys.
Collection Ecuador 70% dark chocolate.
It’s a beautiful coffee with incredible
People who drink mocha realise it actually has complexity. Full bodied with “cherry,
its own personality, it’s not just a coffee orange and nutmeg and a smooth milk
substitution. But one things for sure, people chocolate body” to tie it all together. The
who enjoy mocha are a little more playful, have Ecuador 70% is classic and balanced with
a sweet tooth, like to mix it up!
floral notes that compliment the
espresso.
I’ve collected a few recipes from our stockists
who use any of the seven of our Kokoa To find out more about Seven
Collection single origin hot chocolates tablets or DIstricts Roaster visit:
the two flakes - the differing terrain, varieties of https://sevendistrictscoffee.com/
cocoa plants, sweetness and cocoa percentages
each bring their own flavour characteristics into
play.
