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!

Experimenting with the Crème Brûlée Macchiato

We like to experiment in the cafe. To refine our skills. To come up with new and fun specials for the cafe. Today we put together a few crème brûlée macchiatos for some lucky customers. And hey, we got to have fun with the mini blow torch – and who doesn’t love the mini blow torch?!

Crème brûlée macchiato

  1. Make macchiato (espresso with a touch of milk)
  2. Sprinkle on some golden brown sugar
  3. Quickly get out the torch (before the sugar sinks) and fire up until golden
  4. Yum!