Cambodian coffee with chocolate flavor: how to brew, reviews

It is quite difficult to single out a specific coffee type, given their number and characteristics. In addition, an additional obstacle is the factor of “individuality” - it is irrational to rely on outside opinion in this matter, because Taste preferences are quite subjective. But we tried to make the most objective selection of coffee varieties and their characteristics (100% Arabica), which are in demand in the world and are positioned as incredibly “tasty”. We also suggest that you decide for yourself which type of coffee is better after reading the top list we have compiled. Please note that the places are distributed randomly, and not by gradation of taste/quality.

Yellow Bourbon

The species appeared only over time on the Brazilian island of Bourbon in the 18th century.
It had a plantation where the Typica coffee variety was grown. There one day they noticed a tree that was different from the rest - it produced the first “bourbon” fruits, which later received the name of the same name. The excellent yield, and especially the taste, were quickly assessed and are recognized to this day - a tart taste with a rich hint of dark chocolate, a slight nutty-creamy tint and a slight fruity sourness in the aftertaste.

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Classic chocolate coffee recipe

To make coffee with a chocolate flavor and creamy aroma, you need the following ingredients:

100 ml water;
1 tsp. coffee;
100 ml milk;
1 tsp. cocoa;
sugar, vanillin, cinnamon to taste;
20-30 g chocolate.

To prepare the drink, take a small saucepan. First, pour coffee with cocoa and sugar into it and lightly heat the mixture over low heat for 30 seconds. Next, pour water and brew coffee in the classic way, without allowing it to boil. Remove from heat, add milk, vanillin and grated chocolate, bring to a boil again, remove and repeat 2-3 times. Serve in cups and sprinkle cinnamon on top. This coffee can be prepared with milk or cream, with dark or white chocolate.

This drink is always thick, rich and high in calories.

Sidamo Moka

The best varieties of coffee are grown on Ethiopian plantations, which is directly confirmed by Sidamo Moka.
It is in great demand and is considered one of the most popular. It appeared in Ethiopia at the dawn of coffee consumption and is grown under special conditions. Which ultimately gives a multifaceted and bright taste of coffee with an unobtrusive honey sweetness and a hint of bergamot. Separately, one can highlight the aftertaste, reminiscent of dried fruit compote. This flavor palette is definitely worth a try!

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Coffee with chocolate

Chocolate flavored coffee is a famous drink. Coffee and chocolate harmonize very well with each other. The bitterness of coffee beans becomes virtually invisible when mixed with the latter. Having started its journey in the countries of the Latin American region, it reached European countries and became the favorite drink of many coffee lovers. The most famous chocolate-coffee drink today is called mochaccino.

The oldest existing legends of coffee date back to Ethiopia, where this beautiful plant was one of the first to be discovered. At first, gourmets paid attention only to the leaves. But then drink lovers began to take a closer look at the green beans; when roasted, they become dark in color.

As for Russia, coffee gained popularity in this country at the beginning of the 19th century. The pioneer was an establishment opened in the center of Moscow called Pechkina Cafe. Famous figures of this period often gathered here, namely scientists, literary and musical figures, and various critics.

Chocolate coffee recipe

The history of chocolate is no less exciting than the adventures of coffee. Cocoa beans were not always used as a children's treat. The Mayan Indians, for example, prepared a rather extravagant drink from them, which only adult men, real warriors, could drink. In Europe, hot chocolate was used for a long time as a hot, tonic drink, before the advent of coffee and the widespread use of tea. But even after this, salons that served chocolate drinks successfully competed with coffee shops and tea houses. Only in the 19th century did chocolate acquire its familiar bar form, became more accessible and turned from exotic into a delicacy that was allowed even for children. The combination of such ancient and original drinks into one recipe can be considered a continuation of their common history.

Each country has its own recipe for coffee with chocolate. In some countries, cooking methods may vary depending on the traditions of the area or even the individual household. For example, in Brazil, where this recipe is very popular, almost every housewife makes it in her own way.

There are two basic ways to prepare the drink, each of which we will discuss in detail.

The drink is served hot or cooled in the refrigerator. This coffee can be served with ice cream. It will enhance the delicate creamy taste of the delicacy.

Santos

Meet the most widespread type of coffee beans in Brazil - widely distributed throughout the rest of the globe.
Many people even call Santos the standard. The name of the coffee variety comes from the name of the port through which the bulk of Brazilian coffee beans for sale passes. Santos reveals a fruity flavor extravaganza - its basis is richness, gradually turning into citrus sourness (grapefruit-orange) with blackberries.

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Drink recipes

There are a lot of cooking methods. They differ not only in composition, but also in serving temperature. Some prefer to drink coffee hot, others prefer cold. In this case, the basis for any of the preparation methods is strong espresso.

It’s easier to brew this kind of coffee in a coffee maker, but the taste will only benefit if you’re not lazy and use a Turk.

It is better to grind coffee beans before cooking, then they will reveal their taste and aroma to the maximum.

For espresso you will need:

2 tsp ground coffee;
200 ml filtered water (for a stronger drink - 150 ml).

First, pour coffee into the Turk and warm it well by placing the cezve on the fire. Then add warm water and let the Turk heat up again. When the coffee starts to rise, remove the drink from the heat and stir it. Then bring it to a boil again, then quickly remove from the heat. Cover the finished drink with a saucer and let it brew for 3-5 minutes.

If the recipe includes cinnamon, then it is mixed with ground coffee at the first stage and the mixture is heated before adding water.

Traditional mocha

Required ingredients:

ground coffee;
water;
milk;
chocolate bar;
sugar (to taste).

Cooking method:

Brew espresso.
Melt the chocolate bar in a water bath, adding a little milk. At the same time, you should not allow it to boil, otherwise the coffee will not be as tasty.
Mix the preparations. To do this, pour the chocolate mixture into a mug or glass. Carefully pour 100 ml of milk on top. Then carefully pour 50 ml of coffee along the wall. Add sugar to taste. You can decorate the drink with a top of whipped cream.

Mocha with cinnamon

Required ingredients:

ground coffee;
water;
low-fat cream;
chocolate bar;
ground cinnamon;
sugar (to taste).

Cooking method:

You need to brew espresso with a couple of pinches of cinnamon.
Melt the chocolate in a water bath.
Pour brewed coffee into the melted chocolate and stir. Sugar can be added as desired.
Add cream at the end.

Brazilian coffee with milk and chocolate

For this drink, coffee is brewed in the classic way in a Turk.

Required ingredients:

natural ground grains;
water;
milk;
chocolate;
granulated sugar (preferably cane sugar), salt, whipped cream - to taste

Cooking method:

Brew espresso.
Melt the chocolate bar in a water bath.
Heat the milk, then pour it into the chocolate mixture in a thin stream, continuously whisking the mixture.
Mix coffee and chocolate milk.
Add sugar and salt if necessary. You can decorate the dessert with whipped cream or almond petals.

Dalat

Since Vietnam's focus is on robusta coffee, Arabica coffee accounts for a small market share in the country. But many Russians are somewhat familiar with this “minority” - Vietnamese Dalat is in decent demand in Russia, where it is valued for its quality and reasonable price.

In terms of taste characteristics, it is more “classic” - tart and bright shades of chocolate. They are complemented by a “motley assortment” - bready notes, a slight berry sourness and a cocoa flavor.

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Climate Features

The geographical location, as well as the climatic conditions of any state, actually determine the vector of development of its economy, history and culture. So in the Kingdom of Cambodia the climate is mainly tropical monsoon. There is no spring and autumn in our understanding, but there is a hot summer, which lasts 6-7 months (from May to October) and winter, which can last from November to April. Winter in this country is also a relative concept, since the average air temperature ranges from +22 to +25 degrees. By the way, it is during the “winter” period that the popularity of the Kingdom among tourists increases many times over, since acceptable temperatures, as well as the absence of heavy downpours, contribute to a good rest.

Climate influences not only the development of the tourism industry, but also the economy of the state as a whole. Northern powers are forced to constantly fight for resources and energy, while their southern counterparts can afford a leisurely and relaxing existence.

Thanks to its climate and favorable weather conditions, the country of Cambodia occupies one of the leading places among its Asian neighbors in the export of exotic wood, rubber, tobacco, rice and coffee. Of course, it is difficult to call the country a world coffee exporter, especially when comparing the scale of exports with countries such as Brazil or Mexico. But in this case, it is not quantity that plays a role, but quality, because Cambodian coffee is highly valued by gourmets and true connoisseurs all over the world.

Holidays in the Kingdom of Cambodia are not just prestigious, it is also very pleasant and useful. Rich culture and history allow you to get acquainted with beautiful temples and architectural ensembles, luxurious nature allows you to be inspired by amazing views and landscapes, and the famous chocolate Cambodian coffee will fill you with energy and vigor, and give you strength for new discoveries.

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Antigua

In Guatemala, small coffee plantations appeared in the middle of the 18th century, but mass production started only at the beginning of the 20th.
Of the beans grown there, our list of coffee varieties includes Antigua, which bears the name of the region in which it grows. It differs from its Guatemalan “colleagues” directly in taste - it has a balanced combination of chocolate and smoky flavors, which end with a pleasant apple sourness.

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Decaf

The peculiarity of this participant in our top list of the best varieties of coffee beans is the absence of caffeine. It is removed from coffee beans using special technology. The name “Decaf” itself means decaffeinated.

There may be no caffeine in it, but there are many varieties of “caffeinated” coffee that are inferior in taste. Colombian Decaf will provide a colorful taste and a long aftertaste, which has a pleasant bonus of a delicate aroma.

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Variations on the theme of coffee with chocolate

There are quite a few recipes and methods for preparing a drink from coffee beans with the addition of chocolate. Each of them, having both pros and cons, finds its supporters.

With dark chocolate

Pour 2 teaspoons of coffee beans crushed using a coffee grinder or blender into a glass of boiled water. The resulting mixture, stirring regularly so as not to burn, is heated in a Turk until it boils.

When the foam rises, turn off the stove, wait 30-40 seconds and turn on the stove again to allow the contents of the Turka to boil again. After the foam has been raised again, a bar of dark chocolate grated on a coarse grater is added to the coffee, after which the drink should steep for several minutes. Coffee with chocolate is ready!

With milk

For preparation you will need the following ingredients:

2 tablespoons of ground coffee;
120 ml water;
150 ml warmed milk;
100 g chocolate (dark or milk, optional);
sugar - to taste.

The coffee is placed in a pot and filled with cold water, and boiled until it reaches the foam at least three times. Repeating this process several times is necessary to achieve the proper degree of strength of the drink.

While the coffee is brewing, melt the chocolate in a water bath (to make the process easier, you can pre-chop it) and pour warmed milk into it in a thin stream. It is recommended to beat the resulting mass with a fork, whisk or mixer, and only then gradually pour it into the coffee drink.

This type of coffee with chocolate can be served either hot (this is considered the most traditional) or chilled. Optionally, add whipped cream and/or chocolate chips.

Coffee with chocolate and cinnamon

For 500 milliliters of strong coffee you will need 3 tablespoons of sugar, 2 tablespoons of cream, 10 g of crushed cinnamon (or 3 cinnamon sticks), chocolate to taste (different types can be used, depending on preferences).

Melt the chocolate by adding a small amount of water in a water bath, then add all the remaining ingredients to it. It is recommended to add cream last.

You can pour the coffee and chocolate and cinnamon into cups either immediately after preparation or after pre-cooling it for 20-30 minutes in the refrigerator (depending on preference). Add cinnamon to coffee and chocolate to taste.

Classic mochaccino coffee recipe

This is a kind of dessert drink, which is a sweet cocktail made from coffee, milk and chocolate. The subtleties of the recipe and the ratio of ingredients directly depend on the traditions of the country where it is prepared.

The most popular are the European version of preparation and the American variation (or mocha, as the Americans themselves called this dessert drink made from coffee with chocolate milk).

There is an opinion that in the United States of America this drink appeared thanks to the resourcefulness of bartenders who, in an effort to please customers who did not like the strong strong taste of espresso, added milk, cream, chocolate chips, and cocoa powder to it. Strong espresso ends up making up only a third of the cocktail's volume.

Mochaccino is served in tall cocktail glasses, mostly glass.

To prepare coffee with chocolate according to the classic mochaccino recipe, you will need the following components:

ground coffee - 7-10 grams;
dark chocolate, hot, melted in a water bath;
about 50 ml whipped cream;
chilled milk - 50-60 ml;
You may need grated chocolate to decorate the cocktail.

The preparation process begins with brewing black coffee. While it is brewing, pour chocolate melted in a water bath into a special tall glass prepared for serving coffee and dilute with pre-cooled milk.

Such a temperature contrast is necessary that the result is picturesque stains. Once the design is complete, coffee is poured into the mixture and the surface of the cocktail is decorated with whipped cream foam and chocolate chips.

More: How to make coffee with vanilla

AA

In Kenya, coffee beans are divided into groups based on size and given names accordingly.
AA is the largest by Kenyan standards. It began to be grown in the early 20th century, when the industrial base for the coffee industry was emerging in Kenya. Suitable for lovers of sourness - a coffee variety with a mild taste of orange and grapefruit, with hints of blackberry. It also has a pleasant tropical fruit flavor.

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What is the name of coffee with chocolate added?

Each country has its own recipe and name for this drink. In some countries, the method of preparing coffee depends on the traditions of a certain area or even a specific farm. For example, in Brazil almost every housewife has her own recipe.

It is believed that Latin Americans were the first to mix coffee beans with chocolate, and then the recipe spread throughout Europe.

What do you call coffee with chocolate? He took his name from the American name for coffee - mocha. In Europe, the drink was called moccacino. Although there are other spellings: moccacino, mokachino. However, in the Old World it is prepared differently than in America. This product is more like a cappuccino rather than a traditional espresso.

In Turin the drink is called “bicherin”.

Supremo

The next place in our selection of the best varieties of coffee beans goes to a Colombian product, only this time caffeinated. It is of high quality, as even the name “Supremo” indicates, meaning production using modern technologies.

A drink made from these beans will initially amaze you with a sweet floral aroma, which transforms into a caramel flavor with a bright sourness of red currants. It also becomes an aftertaste.

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Altura

Cubans have been cultivating different varieties of coffee beans for more than several centuries. And they successfully succeed in this craft, which can be seen in Altura, worthy of a try for any gourmet. Its peculiarity is the increased level of caffeine.

In addition, the Cuban product has unique taste qualities - a combination of chocolate and tobacco. There is practically no sourness, but there is plenty of bitterness with cocoa and tobacco undertones. The “cherry on the cake” (aftertaste) is the tropical fruits.

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Coffee with chocolate in Turk

The birthplace of coffee is Ethiopia, then the drink began to be prepared in Egypt and Yemen, from where it was brought to the Middle East and Europe. It is widely believed that the tradition of brewing coffee was brought to us by Peter I, a great lover of everything new. Earlier sources mention the drink, but the taste and aroma of coffee in Russia was really appreciated only in the second half of the 17th century.

The Turks were and remain true coffee connoisseurs; they developed many recipes, perfected the art of coffee brewing, and began adding spices to the drink. They also came up with the idea of preparing coffee in a special vessel - a cezve.

Cooking methods

Here are a few recipes that can make romantic dates or cold evenings warmer:

To prepare you need:

Mocha with cinnamon

Required ingredients:

ground coffee;
water;
low-fat cream;
chocolate bar;
ground cinnamon;
sugar (to taste).

Cooking method:

You need to brew espresso with a couple of pinches of cinnamon.
Melt the chocolate in a water bath.
Pour brewed coffee into the melted chocolate and stir. Sugar can be added as desired.
Add cream at the end.

natural ground grains;
water;
milk;
chocolate;
granulated sugar (preferably cane sugar), salt, whipped cream - to taste

Coffee with chocolate and cinnamon

To make spiced coffee you will need:

strong natural black coffee – 500 ml;
half a bar of chocolate;
granulated sugar – 3 tsp;
low-fat cream;
cinnamon powder - a couple of pinches.

Cooking method:

First we brew coffee with cinnamon, it turns out a very aromatic freshly brewed drink.
The chocolate should be slowly melted in a water bath.
Then pour coffee into the melted chocolate and stir. Cream is added at the end.

This aromatic, spicy coffee with cinnamon and chocolate is served in tall glasses with a cocktail straw. Drink hot. The drink warms and invigorates perfectly.

To make spiced coffee you will need:

Cold chocolate coffee

Coffee with chocolate will perfectly refresh and give you strength in hot weather. Don’t be surprised, this drink is served chilled.

It differs from the classic recipe and is prepared in the following way:

Freshly brewed espresso is left to cool. Instead of chocolate in this case, use chocolate syrup, or cocoa.
They are mixed with chilled coffee and whipped with milk using a mixer.

Serve chocolate coffee in tall glasses with pieces of ice added.

Iced coffee with dark chocolate goes well with ice cream, the flavor of which you can choose at your discretion.

To prepare lungo, you need to take coffee from varieties with a delicate aroma and delicate taste. You need to fill it with more water (about twice as much) and cook longer. Unlike Americano coffee, which simply adds water, Lungo uses all the water through the ground coffee.

Maragogyp

Another coarse-grained one, but this one comes from Guatemala.
Maragogyp (named after the city where the first fields were located) is not the only name, as it is also called “elephant grain” due to its smooth appearance. Among the “maragojipe” types, Guatemalan is considered the highest quality. This variety of soft coffee welcomes you with a pleasant taste with discernible notes of citrus, fruit and pronounced sourness. Accompanied by the bitterness of chocolate in the aftertaste.

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Reviews

Svetlana: In the middle of the day I often treat myself to a cup of strong coffee and a bar of dark chocolate. I read somewhere that it not only lifts the mood and gives a boost of energy, but also helps a woman maintain her youth.

Margarita: Coffee and chocolate are a classic combination. I can’t imagine getting together with my girlfriends over a cup of coffee without a bar of chocolate. It’s so tasty and enjoyable that you don’t even think about calories.

Irina: I never allow myself to drink the main drink of vigor with sweets. It is harmful to your teeth, figure, and stomach. In addition, chocolate interferes with the taste of coffee, turning everything into a sweet mixture.

Christina: I read that coffee cannot be combined with chocolate, they must be consumed separately. So the article says that to lose weight, drink it 1.5-2 hours after eating, that is, after the next portion of sweets.

Summarizing

As you can see, it will not be possible to accurately indicate which type of coffee will be the best for everyone in all respects, except in general terms.
After all, they are all quite diverse and good in their own way. A person can decide which one is inferior or superior to another in terms of taste characteristics exclusively for himself, having tried each of them. If, of course, he wants to know which type of coffee is better. In this matter, you should rely only on your own subjective feelings. View all varieties of 100% Arabica >>>
Publication: 11/26/2019

Types of coffee with chocolate

In nature, there are rare varieties of coffee trees that produce fruits that, after drying and roasting, have a pronounced chocolate taste and aroma. Such trees grow in Mexico (Arabica Altura and Maragogipe), Brazil and the countries of the African continent. For example, Arabica Nicaragua, in addition to the chocolate aftertaste, gives a pleasant aftertaste of cognac and tart bitterness. Due to the fact that the supply of such Arabica beans is limited, it is difficult to buy such a product in its pure form.

In the coffee market, the Jockey brand offers flavored ground coffee called “Bavarian Chocolate”. These are ground Brazilian Arabica beans, medium roasted and treated with natural flavoring. The product gets its name from the dessert of the same name – Bavarian coffee cream, which is prepared from the following ingredients:

egg yolks;
powdered sugar;
milk;
strong coffee (espresso);
gelatin;
chocolate.

This dessert has the consistency of light jelly; it is not served hot, as it must be cooled in the refrigerator.

Bavarian coffee - dessert in a cup

Coffee professionals can offer dozens of coffee recipes with the addition of chocolate, but the most popular of them are mocha, glasse, marocino and bicherin. Manufacturers have prepared one unusual surprise for drink lovers - chocolate-covered coffee. This dragee is a roasted grain coated with a thin layer of dark chocolate. It tones well, relieves fatigue and freshens breath. A product for a narrow circle of fans.