Moka Java Blending With Our Regular and Decaf Blend Sets

For those who love strong coffee for those not afraid of pungent bitterness and intensity, Moka Java is a great blend for you.

But what’s the best way to construct a Moka Java blend? Do you have to be strict about the Coffee origins that is a coffee from Java and a coffee from Yemen (ie Mokha)? Or do you get better results by a more open interpretation, not taking the blend literally but aiming for the intention?

Maybe it’s best to describe that intention, as Moka Java is the worlds oldest blend. Coffee from Indonesia tends to have lower acidity and heavy body generally, and for the Mocha component we look for fruit and good bittersweet chocolate notes. The Mocha should add some sparkle and acidity too.

When I tested out a blend of our two current lots, the Java Wet Hulled Panawa and the Yemen Moka Matari, I get an extremely pungent, thick, “cut it with a knife“ type body, chocolate notes galore, and all the intensity you could want. If that’s not enough I think it would run through an espresso machine quite well. And it seems that could hold up to any level of milk, i.e. macchiato or cappuccino.

But for me this intensity is a little too much, and what I miss are the fruits and sweetness to offset those bittering chocolate notes. I turn to Ethiopia Dry Process Shakiso Korommi to get what’s missing. Having roasted them separately with the Ethiopia being a tad lighter I get much more brightness and fruit from the cup offsetting the Java’s thick body. It also works great in equal parts Java, Yemen, Ethiopia. I don’t think this blend will hold up to milk drinks as well and is likely more suited for those who want to enjoy straight black Moka Java blend coffee.

Central Java wet hulled coffee
Central Java wet hulled coffee

Decaf is a very popular to blend within the Mocha Java style. For that we have the Indonesia Nusantara SWP and Ethiopia Kafa Farmers SWP (“SWP” = “Swiss Water Process”). These two coffees blended in equal parts create a nicely fruited, intense, full-bodied Moka Java blend. It lacks some of the pungency and strength of the non-decaf blend. But nobody is going to say that this Swiss Water decaf version lacks flavor and character.

The decaf components also open up the possibility for a reduced caffeine blend that is super intense and yet doesn’t deliver the caffeine dose. For that I’ve tried the Indonesia Decaf with the Ethiopia parentheses or Ethiopia and Yemen together. What I get is a super intense, complex taste, and the pleasure of knowing that I’m not getting all that caffeine! It has all the fruited notes and thick body, excellent for somebody wanting intense black coffee. It’s not quite as good with steamed milk as the non decaf I would say, but it’s almost there.

It’s fun to buy these components separately and roast them in separate batches as well, giving you the ability to play with the percentages in blends, a melange of roast levels and see what you get. Of course pre-roast blending is great too, but it just locks you into the results a little more.

Check out our DIY Moka Java Sample Set

Read more on the history of the Moka Java Blend HERE

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