CAFÉ SUPPORT

Mokador aims to provide a full service offering to its customers. Producing the perfect espresso, or a beautiful, sweet cappuccino requires more than just a great blend of coffee, in fact, it’s just the start.
The Italians believe the perfect espresso, or espresso based drink, requires four parts to be in perfect harmony. We at Mokador believe there is a fifth, but more of that later.

The four parts are known as the four M’s and are described as follows:

MISCELA

While there are some single-origin coffees that make good espresso, great espresso is pulled from a blend of coffees. Blending for espresso allows you to produce the shots that have the flavour, aroma and the crema (yummy) that you want from your espresso. There are virtually no single-origin coffees that guarantee the same richness as a well chosen blend.

In fact, our premier blend G.M.M. stands for Gran Miscela Mokador or Great Blend Mokador. Mokador has several blends from which to choose, to satisfy all tastes, but all conform to the Mokador tradition of quality with only the best Arabica and Robusta varietals being used.

MACINAZIONE

Grinding the coffee beans breaks the beans up into small particles that are ready for brewing. The size of those particles affects the flavour and interacts with the passage of water through coffee. Coffee is affected by temperature changes and humidity resulting in contraction and expansion of the coffee bean. For this reason, slight adjustments to the grinder are necessary for time to time.

This is the one M that is most often overlooked in the general cafe. Mokador can assist the new cafe owner with selecting the best Grinder for his/her needs.

MACCHINA

The espresso machine makes the water pass through the coffee. It must be clean and in good working condition. Whatever machine you use, it must be able to extract espresso from 7 grams (+/- 2 grams) of finely ground coffee by producing 1-1.5 ounces of extracted beverage under 9 bar (135psi) of brewing pressure at brewing temperatures of between 194 and 204 degrees Fahrenheit, over a period of 25 seconds (+/- 5 seconds) of brewing time. Again, Mokador can assist in helping the cafe owner select the best machine for his/her needs.

MANO

The skill of the barista is of great importance as well, in spite of the sophistication of today’s equipment. The barista controls the grind, the dosing and the brewing of the espresso. A skilled, trained Barista is like gold to a cafe owner, insuring happy and repeat customers, which means higher turnover and profits for the cafe owner.

Mokador provides full barista training on site, free, on an on-going basis. A once-off 2 hour barista training session is seldom enough to produce a skilled barista. It requires time and dedication to the craft.

On most customer visits, a Mokador staff member will provide input, if necessary to the barman if his skills need a bit of fine tuning. If at any time the cafe owner feels extra training is required, Mokador is more than happy to assist.

AMBIENCE

Mokador believes there is a fifth part of the puzzle to the perfect espresso, and that is ambience. For this reason Mokador provides a full range for Mokador branded products for your cafe and restaurant.

Some of the products available to Mokador Customers include :

• Mokador branded Espresso and Cappuccino cups and saucers
• Mokador branded napkins and napkin holders for your tables
• Mokador illuminated indoor and outdoor signage
• Mokador branded sugars
• Mokador branded aprons for your bar staff
• Mokador branded take-away cups in different sizes