How can I make a homemade mocha that tastes as good as Starbucks?

How can I make a homemade mocha that tastes as good as Starbucks?

You can check the answer of the people under the question at Quora “how to make mocha coffee starbucks

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  1. I can tell you how to make one that tastes better than one at Starbucks at any given day.

    Start with quality ingredients . At home, I shun Hershey’s for Ghirardelli and Godiva. Both are just as easy to find as Hershey’s and taste far better. Standard Starbucks drinks are made with 2% milk from plastic gallon jugs. At home, I like to buy organic nonfat milk from Whole Foods that comes in glass jugs – tastes so much cleaner without that plastic taste from the jugs. Mmm….
    Pick your coffee beans carefully. You could use Starbucks Espresso Roast, if you like. That is, after all, what they use. But you could also experiment and find what roast you like better. Many of my former customers at Starbucks that bought at home brewing equipment found that there were blends they liked better for using in their machines. Some favorites were: Italian Roast, French Roast (too burnt/smoky for me, but popular nonetheless), Caffe Verona (again, not my fave, but very popular), and House (for those who liked less of a “dark” flavor). My favorites for at-home brewing from Starbucks are Komodo Dragon blend and Sumatra. But my favorite coffee of all is 100% Kona dark roast beans from Kona Mountain Coffee. So that’d be what I’d use in my mocha at home.
    Practice steaming your milk. Despite the fact that a mocha doesn’t use the foam that’s created during steaming the milk, the aerating process that creates it is still a VERY important step in creating the best steamed milk. Frothy, aerated milk tastes sweeter and has a nicer mouthfeel than milk that was steamed without aerating it enough. When you’re steaming the milk, the milk/frothing noise should be a hiss from most machines. If your milk/steaming wand are making a screeching, screaming sound, you need to aerate it more. The tip of your steam wand (where the steam comes out) should be just barely below (and sometimes a bit out) of where the milk is. The foam will froth up. I like to let it froth to about 1/3 taller (ie if I have six inches of milk, I like to make 1-2 inches of foam), then let the steam wand sink into the pitcher (2/3 down in the milk, not at the bottom). Now for the temperature. Starbucks acceptable range (when I worked there) was 150-170 at the last adjustment of standards. I like mine hot, so I get closer to 170. Until you get this down, I’d stop your steaming at 150-155 to avoid oversteaming. Bad news if you oversteam – the milk overflows, burns your hand, and also tastes awful. Practice, practice, practice. Incidentally, this will also teach you to make great foam for lattes and cappuccinos. Nom nom.
    Practice pulling your shots. READ that direction sheet. Every machine is different, but you just want to make sure you’re tamping your grounds correctly and that your shots are pulling at the right speed. Too long, and they’ll be bitter and gross. Too short and they won’t have enough flavor. Practice, practice, adjust!
    Assemble it like this at first, then adjust as you decide what you like best: Chocolate syrup/powder in bottom. Steam the milk and set it aside quickly. Pull shots. Pour shots directly into the cup with syrup/powder and swirl them to mix it in. As soon as the syrup/powder is pretty well mixed in, fill in the milk. In your basic grande mocha at Starbucks, you’re getting two shots of espresso, four pumps of mocha syrup, milk to a little below the top, then whipped cream to top it off. Play with your proportions to see what YOU like best.
    Add whipped cream if you like. I bought myself a whipped cream siphon like the ones they use at Starbucks to make my whipped cream. It’s awesome. You can buy the vanilla syrup they use at Starbucks. Well worth it. The recipe is something like 12oz heavy whipping cream, 8 pumps vanilla syrup, then “charge” the siphon. Yummy.
    Garnish with whatever you’d like. Get creative. This is where your at home will beat Starbucks for sure. Chocolate shavings, anyone?
    Bonus: Modify. Now, when you’ve mastered the basic mocha, you can move on to the modified mocha. This is where you can REALLY get creative. I love a good mocha better than most desserts on most days. Here are some suggestions: Valencia, Raspberry, Caramel, and Peppermint (my favorite), for starters. Try what you like. Add more chocolate. Add less. Try a “white” chocolate variation. Yum yummmmm!
    !!! An upvote from Kat Tanaka Okopnik just reminded me … one delicious thing you can try at home in your mocha is a few marshmallows. Think of hot cocoa + marshmallows … with coffee. Mmmmm… perfection!
    I can’t emphasize enough the importance of Practice, Taste, Adjust, Play. You’ll discover what you like and don’t like, and you’ll get quite proficient. Have fun!

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  2. Make a Starbucks Caffè Mocha at Home

    How can I make a homemade mocha that tastes as good as Starbucks?

    1. In a small bowl, combine equal parts warm water and sweetened cocoa powder.
    2. Stir until it forms a smooth syrup.
    3. Pour 2 Tbsp. of the syrup into an 8 oz. cup.
    4. Add a shot (1 oz.) of espresso or double-strength, dark-roasted coffee. (To brew double-strength coffee, use 4 Tbsp. of ground coffee for every 6 oz. of water.)
    5. Fill the rest of your cup with steamed milk. (If you don’t have a milk steamer, heat milk on the stove to between 140 and 160 degrees.)
    6. Top with whipped cream and enjoy!

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  3. I was satisfied with Starbucks’ Mocha until I discovered Blenz and Waves (two Vancouver BC based coffee chains) that both make their mochas (which they offer in dark, milk and white options) with solid chocolate pieces. Despite the obvious cocoa faux pas in offering a white mocha (all true chocophiles will tell you, quite loudly, that white chocolate is NOT chocolate as it does not contain cocoa) they have hit upon a winning formula. When preparing a mocha they steam the milk and then pour a bit of it into a metal mixing vessel to which they add chocolate pieces and mix with an electric hand blender thingy. The barista then pours in the remaining steamed milk and the espresso shot. All is combined and poured into a cup and topped with whipped cream. The melting of actual chocolate pieces makes for a satisfyingly thick and lovely intense chocolate mocha. If I had an espresso machine at home that is how I would make my mochas.

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  4. I have made myself a mocha that far surpasses Starbucks’ at least once per day for the past 7 or 8 years, but it wasn’t always that way…
    For sheer simplicity, I recommend this espresso maker: http://www.amazon.com/Bialetti-Express-3-Cup-Stovetop-Espresso/dp/B0000CF3Q6/ref=sr_1_2?ie=UTF8&qid=1344974261&sr=8-2&keywords=bialetti+moka though obviously if you have a real machine that can pull shots with high pressure, they will produce a better resulting drink.
    Make sure you’re using espresso that is ground fine enough. You can’t go wrong with the good stuff like Illy, but my worst experiences have been with cheap espresso that just wasn’t ground fine enough.
    As for your milk and chocolate, I recommend chocolate powder instead of syrup. If you heat up your milk and chocolate powder (like the hershey’s naturally unsweetened 100% cocoa) together, you can add your own sugar to taste. I find most syrup-based mochas are too sweet for me. Also, something about heating milk and chocolate together on the stove in a pot makes it taste oh so much better. Learn to cut the sugar away from your drink, and you’ll start to taste it on more and better levels.
    Good luck!

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  5. For those of you who say “just go to starbucks” sometimes it’s just more fun to make it yourself.
    Like most of cooking, I’d say the best thing you can do is keep trying different variations until you find the one you love, but definitely start with great beans. My absolute favorites comes from Batdorf and Bronson Coffee http://www.batdorfcoffee.com/. It’s in Olympia Washington of all places, but they are truly exceptional.
    What is it that you love about the Starbucks mocha? Sweetness? Richness? Coffee taste? Temperature?
    Not knowing that, I would try a variety of milks. Starbucks uses 2% by default, but the more fat the richer it will taste. You can go all the way to half and half – a breve – but be prepared for some serious calories. Definitely used powered chocolate, but try a variety of brands. Hershey’s may not be the way to go. The darker the chocolate the less sweet and more bitter the coffee will taste.
    The single most important step is preparring the espresso once everything else is ready to go. If you let brewed espresso sit for even less than a minute it starts to turn burn and turn black. That’s prevented when you pour it in the milk right away.
    Just remember, great ingredients in – great product out. Good luck!

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  6. Why waste time, just go to Starbucks and you can hang out there instead of slaving over making a simple drink that Starbucks make in a minute.

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  7. Make sure the espresso shot pours in less than 3 seconds. Try beans a bit less burned than Starbucks. Try 3 shots of espresso in 16oz rather than 2.

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  8. It will come down to the chocolate you use.
    Some mochas use chocolate syrup (like Hershey’s or Fox’s U-Bet in the US) and some use powdered chocolate.
    The best commercially prepared mochas I have ever had were made by a Starbucks barista on a corporate campus who used heaping teaspoonfuls of powdered chocolate. She stirred / dissolved the powdered chocolate into the espresso shots before adding the steamed milk, then stirred again.
    (I find that a half shot or even a shot of vanilla syrup (you can use sugar-free if you are feeling really guilty by this point) really amps up the chocolate flavor in a mocha too.)
    Have fun experimenting!

    Eight O’Clock

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