Posts Tagged ‘Greek coffee’

Mokka cappuccino

November 22, 2022

I would have walked to Mokka around The Acropolis but it was windy, instead through Plaka, which was also a shorter route.

I cut through the Central Market.

Too cold to sit outside.

Mokka brews Greek coffee in an ibrik the traditional way, in a bed of hot and, not on a naked gksme.

Whilst the heavy industrial grinder used for Greek coffee was being cleaned, I learnt it uses two stones. The ground coffee is very fine, like talcom powder.

Dusk, I decided to take a walk around
the fruit and vegetable market, though most of the stalls had packed up.

At the back of the fruit and vegetable markets an old derelict building. Last year or the year before I’d see people emerging from beneath the building.

Then on to Kolor, near Taf.

Greek coffee heated in hot sand at Mokka

October 24, 2018

At Mokka, Greek coffee is heated in hot sand not over a naked flame.

The Ibrik is half immersed in the sand. This provides heat around as well as from below.

The sand is moved around the Ibrik, as well as the Ibrik being moved around the sand.

The coffee sits atop the water until engulfed by the hot water.

When the brewed coffee rises to the top it is withdrawn, then half poured, served with a glass of water.

Contrast with Turkish coffee, rises to the top, withdrawn from the flame, put back over the flame,  withdrawn. This is done three times.

The coffee is very finely ground, consistency of talcum powder. A light roast, lighter than for filter coffee.

The bed of sand is heated by a flame beneath.

Mokka coffee shop and roastery is located outside Athens Central Market.

Mokka

October 24, 2018

Third time lucky.

I tried to find Mokka on Saturday, back and forth, round and round, I could  not find. Eventually I did find, but invisible due to shutters down.

I tried again Monday.  I arrived on the dot of five to be told they were closed.

I tried again today. I arrived an hour before they closed.

I ordered a cappuccino whilst watched a Greek coffee being prepared. Hot sand is used to heat the pot, not a flame. Other difference, ground coffee is sitting atop the water. As the water heats up, if engulfs the ground coffee.

I then ordered a cold brew, made using their cold brew drip tower.  Ice cold water, one drip a second

Very neat, ice is in a tiny ice bucket with tongs to add the ice to the cold brew.

Mokka is located outside the Athens Central Market, opens at six, closes at five, to serve the market traders.

At the end of the day, beans taken out of hopper, grinders cleaned with vacuum cleaner, then dismantled and cleaned with fine brush.

Big investment in equipment, all the more surprising when their customer base the market traders. Anywhere else it would be a greasy spoon cafe.

I then popped into the cheese shop around the corner. Ouzo, very high quality ouzo from Lesbos, 1-30 euros a litre. Bring your own bottle.

Cheese and coffee no, cheese and wine yes. By accident, I discovered cheese and cold brew go well together.

The cold brew I did not like, too acidic.

Mokka roast their own coffee upstairs. Several single origins. My cold brew Kenyan.

The beans are on sale, but not in the coffee shop, in the shop next door, which closes at three thirty.


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