Mokito with the Veronesi Foundation for research support The constant commitment to building innovative scientific initiatives of public interest are for Mokito the incentive to contribute to the collection of 5 x thousand for the Veronesi Foundation. From March, sachets...
The final of the Italian Latte Art Grading championship is upon us! On Sunday 24 October 2021, at the Altoga Coffee Village (Pavilion 22 – HostMilano) the international Lags (Latte Art Grading System) judges will nominate the best baristas in...
The history of coffee The history of coffee and the etymology of the word "coffee" are more than a millennium old. The "qahwah", a word that in the classical Arabic language indicated a drink. It was used to indicate a...
Coffee bean: all the secrets. The two species Arabica and Robusta have differences not only in taste, as we have already seen, but also in quantitative terms in the chemical composition of the raw coffee bean and the roasted bean,...
Is it true that Arabica is synonymous with high quality and Robusta with low quality? Today we dispel a myth! Very often it is thought that Arabica coffee is more valuable than Robusta coffee but in reality this is not...
Caffè Smart: the coffee break in the time of Smartworking At the beginning of last year, most of us began to interface with a new type of work : Smartworking or, as we Italians call it, smart working. Initially we...
Ingredients: Preparation: Seal the ginger biscuits in a plastic bag with an airtight seal. Crumble the biscuits using a rolling pin and distribute the powder thus obtained on the bottom of 5 large glasses. Pour the raspberry sauce into each...
INGREDIENTS 1 chocolate egg with a length of approx. 22 cm 6 ladyfingers 120 g of sugar 1 large cup of long coffee 140 g of butter 2 tablespoons of freeze-dried coffee 2 egg whites PREPARATION Heat a thin-bladed knife...
The International Coffee Tasting 2016 was held in Brescia last 18 and 19 October, organized by the International Institute of Coffee Tasters (Iiac), with the collaboration of the Centro Studi Tasters (Csa), with the support of Iiac Japan, Iiac Korea,...
Cappuccino (giant) with pumpkin syrup and spices: they had also found it undrinkable at Starbucks research and development, intent on inventing new drinks for the winter season and actually it does not inspire the description of what has become one of the most drunk and loved coffees in the planet. Here are the instructions for making Pumpkin Spice Latte, a classic American drink!
What's better to find a cool relief from the summer heat? Since ancient times, granita has been loved and sought after for its essence, halfway between a refreshing drink and a delicious sorbet.
Coffee cream is a classic dessert with an intense flavour, often served in restaurants and bars at the end of a meal. Today we offer you the classic recipe, ideal for those who want to prepare an unusual and appetizing dessert and two mouth-watering variations with hazelnut cream and amaretti biscuits.
After the success of the previous edition, in the best universities of Milan with historic Piaggio Apis specially set up by traveling cafes, Mokito will offer its Single Origin coffees and its best blends extracted not only with the espresso...
