Hello!
I hope January is treating you well.
Today I want to share with you the process I follow when I make coffee that is different from what I usually make at home.
Yes, lately I haven't had the opportunity to go out and enjoy a delicious cup of coffee like I love so much, so I've taken it upon myself to buy ingredients like vanilla and cocoa to change up the flavor of the coffee I drink in the afternoons.
Lately, the coffee I use most has had a considerable price increase, and when that happens, we have to try other lower-cost coffees until we find one that appeals to our palate. However, I must admit that it has been difficult for me to give up Brazilian coffee.
That explains why I'm showing you this coffee that I started using about three weeks ago. It's about 25 or 30 cents cheaper than Brazilian coffee, and I can tell you that it's really delicious and has an impressive aroma.
Well, after the coffee, I have a bag of cocoa next to me, which I add when the water is boiling. I start stirring and let it cook for another minute so that the water takes on that rich chocolate flavor and, yes, the house takes on that rich cocoa aroma.
I don't know if it's only in Venezuela or only in the states of Apure and Amazonas, but around here we all have this product we call a coffee strainer, and we have a jug that is used solely for straining coffee, and we're very careful not to use it for anything else.
So, how do you strain your coffee?
The next step is to add the coffee to the filter, and with a lot of patience, we filter the coffee because the cocoa makes it take longer.
Yes, I could try adding the cocoa after filtering the coffee, but I feel like it doesn't taste the same.
Here's a photo to show you how the coffee filter we use on this side of the world works. So seriously, tell me how you filter your coffee?
I can assure you that coffee on its own with cocoa is already delicious, although at first you may find it a little bitter, but you can taste that chocolate flavor that nourishes the soul.
In my case, I add powdered milk (I use a brand that is inexpensive and very good), and the secret here is to whisk it with a good hand whisk (I didn't want to dirty the blender) so that the liquid and dry ingredients combine and you get a very frothy MOCHA.
Believe it or not, it's really important that it's very frothy so that it feels like the one you drink at your favorite place.
So that's how I prepared that delicious MOCHA, or rather, coffee with chocolate and milk.
The truth is that I prepared it, poured it into my favorite cup, and went to work with great pleasure.