Coffee Terroir

No, we don’t mean the dog. That’s terrier. Though there is a cute dog named Moja (thanks!), we’re talking terroir – a term used to “denote the special characteristics that the georgraphy, geology and climate of a certain place bestowed upon particular varieties.”

In coffee, terroir describes everything that a particular region bestows upon a bean. Terroir can also be used to describe how a particular growing season (weather, etc) impacts the bean of a certain region. All of these characteristics alter the taste and character of a bean.

Listen below as Tristan explains the concept of Coffee Terroir:

Making a special guest appearance in the video is Aiden, one of Moja’s biggest (baby) fans.

Texturizing Your Milk

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!

An Introduction to Tamping

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!

Welcome to Moja

To celebrate the launch of the new Moja website, we asked Tristan to give a little welcome to everyone on video. Sporting his playoff facial hair and with only 30 seconds to prep, he does a pretty good job introducing our little cafe and what makes us special:

Stay tuned for more videos from Moja! We plan to take you on many coffee adventures in the coming weeks!

The Making of The Latte Macchiato

Recently we tweeted about making some inverted lattes in the cafe and that got people wondering – what the heck is an inverted latte?

Inverted latte (aka the latte macchiato) – espresso poured on top of milk. Literally, ‘stained milk.’

Unlike a traditional latte – milk poured on espresso – this process is reversed. The espresso is gently poured into the cup, sitting on top of the heavier milk but below the lighter foam.

To demo the process, here is our barista-in-training Aiden and the latte guru himself, Tristan, with a little how-to video: