Coffee drinkers can passionately argue about what tastes better and wakes you up. Some swear that Turkish Mocha is the strongest coffee drink, while others are convinced that espresso is the most caffeinated coffee drink. And again and again there are ambiguities as to what actually is the difference between these two coffee drinks.
The subtle difference between espresso and Turkish mocha
The difference between mocha and espresso is the composition of the coffee used and the way the coffee beans are roasted. Turkish mocha, also called Turkish, is very different from espresso from the machine or from the espresso maker. The composition of Turkish is completely different and the roasting of the coffee beans varies in intensity. If you want to prepare espresso with the machine or with the espresso maker, you should know that espresso can be a mixture of different types of coffee that are subjected to a specific roasting process. Due to the intensive roasting, the espresso has less caffeine than most coffee drinkers think. A proportion of Robusta creates the famous crema. You can also prepare espresso in mocha pots instead of in the espresso machine or the espresso maker. Then the powder must not be ground too finely, otherwise the water will draw through the powder too slowly and the taste will be too bitter. Mocha describes the coffee from Yemen and Ethiopia. The name Mokka goes back to the Yemeni city “Al Mukah”. The city on the Red Sea used to be a major coffee port. The coffee beans for the Turkish coffee are roasted even more vigorously and ground to a fine powder. The popular hot drink is traditionally prepared from the dust-fine powder. Turkish mocha is full-bodied, bold, black and has a subtle acidity.
The preparation of mocha is very different from the preparation of espresso with the espresso maker
Turkish mocha is made in the oldest way of making coffee. This type of preparation existed before the espresso machine or the espresso maker existed. Turkish coffee is poured into special long-handled copper or brass pots. These pitchers are called ibrik. You need two teaspoons of coffee powder and one to one and a half teaspoons of sugar for a cup of mocha. Mocha is prepared by adding ground coffee and sugar to the pot and pouring hot water over it. Then stir until the sugar dissolves. When the coffee boils for the first time, foam forms. Then the jug is removed from the stove and the foam is poured into each cup. The coffee has to boil up again and is then poured into the cups. Depending on the region in which the mocha is made, it is also refined with different spices such as cardamom, cinnamon or cloves. The mocha is ready, which is then served in small, flat cups. With espresso, on the other hand, 25 ml of water is brewed under high pressure in the espresso maker or in the espresso machine. The espresso is then drunk pure from very small cups. Some add some sugar to neutralize the acidic taste.
Mocha is stronger than espresso
The assumption that espresso, which is prepared in the espresso machine or the espresso maker, is the strongest coffee, is widespread and wrong. When preparing filter coffee, the water flows slowly through the filter and the coffee powder has plenty of time to release caffeine. It doesn’t have this time when preparing with the espresso maker or with the espresso machine. Both in the espresso maker and in the espresso machine, the water runs very quickly through the punched espresso powder. Therefore, filter coffee contains more caffeine than espresso. The coffee powder releases more caffeine in the filter coffee machine. A cup of espresso (25ml) contains about 33mg of caffeine, while a cup of filter coffee (150ml) contains about 82mg of caffeine. The mocha is by far the strongest as one cup (50ml) can have up to 130mg of caffeine.
