Archive for September, 2009

The fall of coffee prices on the global market has continued since June with the International Coffee Organization composite price indicator recording a fall of 5.1 pc as released on Monday August 17, 2009 by the Market Report.  Market analysts at the Ethiopian Commodity Exchange however, said Ethiopia’s revenue from export might not suffer as prices on ECX’s board remained strong.

 As of Friday August 28, 2009 Arabica coffee was trading at 142.9 dollar cents, down from 146.2 dollar cents last Friday, 21 August 2009.

 World coffee prices have been on the low, despite a fall in exports from major producers. 

 With the exception of Ethiopia and Uganda, Africa’s main exporting countries are all experiencing difficulties because of the global market situation.

 The fact that prices have gone down despite a fall in exports is worrying.

 “There are many countries playing in the global coffee market.  However, major producers and suppliers strategically positioned in the global coffee market with strong potency to influence supply and price are few in numbers.”  That is why decline in supply from Uganda, which is not a major producer when it comes to total global coffee output, did not match the impact that most buyers feared over the frost season for Brazilian Coffee, a number one world coffee producer.

 The value of the US dollar has also been the major contributor to the falling prices.  “The value of the US dollar fell against the currencies of some coffee exporting countries during the month of July.  The Brazilian real and the Colombian peso are particularly reducing the impact of price recovery.

 Overall the International Coffee Organization says the world economic crisis has not affected general coffee consumption, although reports have been received of changes in patterns of consumption, particularly a shift to more in-home drinking.  (Great news for Mokk-a!!)

 “It is our strong belief that the price decline is temporary, caused by speculators’ reaction to uncertainties in global and major world economies.”



Read Full Post »

This has been one of my favorites for many years.  Perks up a Pary in so many different ways…..especially if you live in Holland as I do!  Servie it with a nice cup of Mokk-a’s Cafe Italia!  Everyone will cheer!!

Mocha Chiffon Cake

4 teaspoons instant coffee powder

2 – 1/4  cups sifted cake flour

1 – 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup salad oil

5 egg yolks

1 teaspoon vanilla

3  – 1 ounce squares of semisweet chocolate, coarsely grated

1 cup (8) egg whites

1/2 teaspoon cream of tartar

Dissolve coffee powder in 3/4 cup of water; set aside.  Sift dry ingerdients into a bowl; make a well in center.  Add in order: oil, yolks, vanilla, and cofee.  Beat till satin smooth.  stir in chocolate.  Beat egg whites with cream of tartar to very stiff peaks.  Pour batter in thin stream over egg whites; fold in gently.  Bake in ungreased 10 inch tube pan in slow oven (325 degrees) for 1 hour and 10 minutes.  Invert pan; cool.

Have a favorite recipe made with coffee??

Would love to hear from you!


Read Full Post »

Caf au Lait

This is a drink that is popular throughout the world. It enriches a standard cup of coffee with its delicate flavor of coffee-steamed milk. You may care to vary proportions depending on your own personal taste buds and how they react to coffee-and-milk.

Example: 3/4ths Mokk-a Cafe France (this is truly a French drink so got to use French Coffee!!)   and 1/4th milk, or 1/2 coffee plus 1/2 milk.
(optional) choices are Ground Nutmeg, Sweetened Chocolate Powder or Cinnamon
Pour liquid coffee into a cup.
Steam milk, then slowly add to the coffee so you leave a layer of foam on top.
Sprinkle nutmeg, chocolate or cinnamon powder onto foam as desired.
Serves 1


Check out “Mokk-a News” for Mokk-a upcoming sale dates!

Read Full Post »

Cafe Svenska, Cafe Italia and Cafe France

will be on sale

at all Central Market Stores in Texas

From 7 September through 4 October 2009!

I will be there personally doing tastings so hope to meet you all then!

Here is my schedule:

All tastings will take place between 9am and 5pm.


3815 Westheimer, Houston 77027

              Saturday 19 and Sunday 20 September


4477  S.  Lamar, Austin 78745 and 4001 N. Lamar, Austin 78756

South Lamar       Friday 25 September

North Lamar       Saturday 26 September

San Antonio

4821 Broadway, San Antonio  78209

       Sunday 27 September


320 Coit Road, Plano 75075

Thursday 1 October


1425 E. Southland Blvd, Southlake 76092

Friday 2 October


5750 East Lovers Land, Dallas 75206

  Saturday 3 October

Ft. Worth

4651 West Freeway, Fort Worth 76107

Sunday 4 October


Sale Price – 12oz ground – from $7.99 to $7.29

Please come by and say Hello!




Read Full Post »

Hawaiian Coffee

Here is a tender tropical delight or treat for any warm summer relaxing event. It can even warm you up on a cold fall day.
1 cup milk
1 cup shredded coconut (sweetened)
1 cup Mokk-a’s Cafe Svenska
Preheat oven to 325F.
Place coconut and milk in sauce pan and warm over low heat for only a couple minutes, stir a little bit.
Strain milk, and set it aside.
Then place remaining coconut on baking sheet and put into oven to gently roast to golden colored.
Remove after approx 9 to 12 minutes.
Add milk to hot coffee. Top with the golden baked coconut.
Serves 1


Read Full Post »

Tasty Turkish Coffee

Fun part of this besides having great coffee is making it with the Turkish coffee jezve. (see ‘jezve’ if you aren’t already a fan.) This gets even better when one can conjure up images of ancient Middle East where you generate the strong taste of sipped coffee, careful not to drink any grounds. This coffee making method common throughout the Middle East brews some of the best flavors around the world. For best results it does require one has the best of beans, use Viennese, Java, or Mocha roast.
Start With:
1 tablespoon extremely fine ground or powdered coffee (Mokk-a’s Cafe France is great for this one)
1 or 2 teaspoons sugar (optional)
2 ounces cold water

In your jezve (that long handled pointy pot), stir ingredients together.
Place over low heat and slowly bring mixture to boil (do not stir).
When it reaches boil, remove, pour into a demitasse (small cups)
Allow any grounds settle before drinking- this can be expedited by adding a bit of cold water on top.
Serves 1


Read Full Post »

This natural taste combo guarantees they complement each other. Can be poured over ice too, to delight a hot summer day or make relaxing afternoon treat.
1 tablespoon dark chocolate syrup
1 teaspoon vanilla extract
1 cup black coffee
1 cup half-and-half or heavy cream, whipped
Stir dark syrup and vanilla into hot black coffee. Top with whipped cream.
Serves 1

Ok and this one with Mokk-a’s Cafe Italia!


Read Full Post »

Older Posts »