Well Moja fans, we are well into the start of the new year, which means lots of cool things are happening here. Ask any of our Baristas for a list of upcoming single origin organic coffees that are arriving daily. And if you haven’t already tried a Chemex coffee, drop in and have Scott (our very own lord of the rings) demo one of these little guys to you. It will be the best drip coffee you will ever drink.
In this video, we go over the basics on how to texturize your milk. Texturizing milk is the process of heating your milk and extracting its sweetness. The goal is not to create foam – actually, asking for ‘no foam’ is a moot point at Moja. Check out the video to see why:
Have questions about this topic or other coffee-related questions? Let us know for future videos!
In our first of many upcoming "how to" videos, we talk about tamping. Tamping is the process of getting an even and flat surface on the espresso so that the water will hit the espresso pellet evenly and allow the coffee to permeate evenly.
We recently got a heavier tamp and are loving it! Tamping is an art unto itself. If you have any questions after watching the video, drop them in the comments!