Mokka kaffee

Mokka includes an HTML documentation which will be opened in your internet browser when you click on the menu Help > Mokka Help.

You can also browse the same documentation online.

Feature Requests / Issues

If you have any questions, you can contact us on the forum.

Software requirements

The distributed binaries are standalone packages. You don't need other software or library to use Mokka on your computer.

Mokka is available for Microsoft Windows (XP, Vista and Seven) for 32-bit and 64-bit architectures.

Mokka is also available for MacOS 10.7 or greater for 64-bit architecture.

No binary is (yet) available for Linux, but Mokka was tested under Ubuntu (10.04) without any problem.

Hardware requirements

Mokka was tested on several configuration based on Intel or AMD processor without any problem. However, it is required that the computer supports the OpenGL standard used to draw the content of the 3D views as well as the charts. Most of the graphic cards support the OpenGL standard.

Only one user reports a display problem due to an Intel chipset embedded in his laptop. However, this problem seems more related to the drives as others users have laptop with Intel chipset.

Powered by the open-source library Biomechanical ToolKit (BTK)

Copyright © Arnaud Barré, 2011-2013. All rights reserved.

ALL ABOUT MAKING MOKA COFFEE (WITH A "K")

In Italy, ordering a Caffe Moka is quite different from, say, calling for a Mocha coffee in America. To sound alike is not to taste alike, coffee-style. For making moka, the chocolate syrup is nowhere in sight.

Making a moka coffee:

• Fill the base chamber with cold water up to the level of the valve. Insert the filter.
• Completely fill the filter with ground coffee, but don’t pack it down.
• Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.
• Place the moka pot on the stove. Warning: keep the heat low.
• Remove pot from heat just when coffee starts to gurgle, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
• Mix the coffee with a spoon before pouring into cups.
• Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.

Why the name moka? What’s it made of?

Moka pots were invented in 1930s Italy. The name refers to the city of Mocha, Yemen, for many centuries a center of coffee excellence.

Every moka pot consists of a cylinder (bottom chamber), a filter funnel, a collector (top chamber) with a second removable filter, held in place by a rubber gasket. The seal and removable filter should be changed periodically.

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Via Flavia 110, 34147 Trieste, Italy, Register of Companies of Trieste - registration number and VAT code IT00055180327, share capital € 50.000.000,00 fully paid

Mokka kaffee

Mokka-Kaffi á Skólavörðustíg 3a var stofnað árið 1958 af hjónunum Guðnýju Guðjónsdóttur og Guðmundi Baldvinssyni og er staðurinn enn í eigu sömu fjölskyldu. Mokka er eitt af elstu kaffihúsum í Reykjavík og fyrst kaffihúsa á Íslandi til að kynna ítalska kaffigerð, þar sem hver bolli er lagaður sérstaklega.

Boðið er upp á gott ítalskt kaffi, heitt súkkulaði og að mati margra bestu vöfflur bæjarins. Myndlistarsýningar hafa verið á staðnum frá upphafi og margir virtir listamenn haldið þar sýningar. Staðurinn hefur lítið sem ekkert breyst í gegnum árin og er fastur punktur í tilveru margra gesta.

Á sumrin eru borð og stólar utandyra þegar veður leyfir en á Skólavörðustíg er mikil veðursæld.

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OPEN DAILY from 09:00 -18:30

OUVERT TOUS LES JOURSВ 9.00 -18.30

An Icelandic tradition since 1958. Mokka is one of Reykjavik´s oldest cafés and the first to install an espresso machine and serve espresso, cappuccino, and café latte in Iceland. There´s a tempting selection of sandwitches, cakes, and the coffee and hot chocolate are excllent with their famous house waffles, served with cream and jam. The déckor – red carpet, leatherette booths and stools – hasn´t changed much althought the art on the walls is changed every 4–6 weeks as the café has doubled as an Art gallery with new art for sale since opening. There are echoes of the 60s about this cozy, music-free café where the seats are usually filled by loyal customers.

MOKKA – DER DUFT VON ZUHAUSE

Kaffeezubereitung mit der Mokkakanne ist einfach. Der Kaffee ist vollmundig und reich an Aromen. Am bekanntesten ist die Kanne mit der achteckigen, sanduhrartigen Form. Mittlerweile sind jedoch Kannen in den unterschiedlichsten Formen und Stilen erhältlich. Das Design mag wechseln, das Funktionsprinzip jedoch bleibt immer das Gleiche: Das Wasser im unteren Teil der Kanne erwärmt sich, und der entstehende Dampf drückt es mit etwa zwei Atmosphären Druck durch den gemahlenen Kaffee nach oben … fertig! Für ein optimales Ergebnis darf der Kaffee nicht zu fein gemahlen sein, die Hitze sollte mäßig sein, auf keinen Fall darf der Mokka zu lange auf dem Feuer stehen

Die Zubereitung eines perfekten Mokka:

• Die Mokkakanne bis unter die Höhe des Sicherheitsventils – auf keinen Fall höher – mit kaltem Wasser füllen und den Filtereinsatz einsetzen.
• Den Filtereinsatz komplett mit Kaffee füllen, den Kaffee jedoch nicht andrücken.
• Sicherstellen, dass der Filtereinsatz und die Gummidichtung fest sitzen. Dann beide Teile der Mokkakanne zusammenschrauben.
• Die Mokkakanne bei schwacher Hitze auf den Herd stellen.
• Sobald der Kaffee zu sprudeln beginnt, die Mokkakanne sofort vom Herd nehmen. Auf diese Weise werden nur die geschmackvollsten Stoffe aus dem Kaffee extrahiert.
• Vor dem Eingießen in die Tassen den Kaffee mit einem Löffel umrühren.
• Die Mokkakanne mit warmem Wasser ausspülen und vor der nächsten Verwendung gut trocknen lassen.

Die Zubereitung von Mokka

Mokka ist eine italienische Erfindung aus den 30er-Jahren. Der Name kommt von der Stadt Moka im Jemen, die berühmt für ihren Kaffee ist.

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Explore your biomechanical data in several ways

3D visualization

Perspective view

The perspective view displays timeseries data in 3D such as markers, force platforms and segments.

And you can move freely around the data, select markers, display their trajectories or create segments.

Orthogonal view

The orthogonal view gives you access to data only on predefined plane (top, bottom, right, left, front, back)

As with the perspective view, you can play with the data without any restrictions.

Extra visualization

Several options in the 3D views are available to improve the user experience to better understand the kinematic and the kinetic of the acquisition.

Open video files read natively on your computer. Detected automatically in C3D file format or using the import function.

Display synchronized and unsynchronized video. Adapt easily the delay between the loaded acquisition and each video.

Timeline & events

The time bar provides you all the controls for the playback. You can easily reduce the playback speed, select a region of interest and crop it.

The defined events are directly displayed in the time bar. You can easily interact with them to modify their informations.

Views configuration

User layouts management

Save a layout of views and define it as default to be reloaded at the next launch.

Save other layouts and switch between them easily by using shortcuts.

Point chart

Plot the components of any 3D data (markers, angles, forces, etc.). Focus only on the component(s) of interest.

Mokka can easily stack the plotted data by a simple drag and drop.

Collapsed analog chart

Plot analog data in a collapsed way to easily compare them. Zoom from different way to analyze the information of interest.

For each plot, you can easily modify its color or line width. Each chart can be clearly distinguishable by adding a title.

Expanded analog chart

If you prefer to separate the analog signals, then by a single click spread them. Want to go back to the stacked view? Let's click again!

The events but also the current frame played are visible as vertical lines.

Import assistant / Export

Need to collaborate with another team, but your hardware is not the same? Simply import your files into Mokka and focus on your main task: the analysis of valuable data.

Easily merge files together to create a complete acquisition with all of the data of interest.

Data accessibility

Acquisition explorer

Explore easily the content of the loaded acquisition. Modify the properties of the markers, create new segments, remove data, and much more by simple clicks.

The model panel can load Mokka model configuration file (MVC) as well as Vicon model configuration files (VSK/VST).

Preferences / Options

Set the default properties for the visualization of the 3D objects. All of the properties are updated in every 3D views.

The general preferences provide also an option for the default orientation of the ground.

Powered by the open-source library Biomechanical ToolKit (BTK)

Copyright © Arnaud Barré, 2011-2013. All rights reserved.

∼ Kleine Inspiration für Ihre Entdeckungsfreude ∼

We Only Accept Orders Directly Off Our Menu! No Exceptions!

Julius Meinl Grosser Mokka & frothed milk/crème with foam

Julius Meinl Grosser Mokka, Dark Chocolate & frothed milk/crème with foam

Julius Meinl Kolschitzky Black Kaffee and frothed milk/crème with foam

Julius Meinl jolly brewed Viennese Light Roast Kaffee (Schwarzer or Brauner)

Julius Meinl Grosser Mokka, served only as proper 2.5oz

Julius Meinl Kleiner Mokka served only as proper 1.5oz

Our own exquisite Chai blend with milk/crème & fresh ground Nutmeg

heavy dark chocolate frothed crème/milk

French Flavour Sirop and sparkling water

over 30 jolly fancy flavours & blends to choose from

Julius Meinl Grosser Mokka, Chocolate, Crème, Whipped Crème and Kaffee Liqueur (contains alcohol, dine in only)

Julius Meinl Grosser Mokka, Vanilla, Crème, Whipped Crème and Kaffee Liqueur (contains alcohol, dine in only)

Julius Meinl Kolschitzky Black Kaffee with light, Vanilla hints, infused in Whipped Crème

Julius Meinl Grosser Mokka, with properly portioned microfoamed Crème

Großer Brauner/Kleiner Brauner

Julius Meinl Grosser Mokka, foamed crème dollop, served only as proper 3.5oz

Julius Meinl Grosser Mokka and dash of Crème and Whipped Crème

Julius Meinl Kolschitzky, Strong & Potent Black Kaffee, side of steamed Crème, serves up to 4

∼ No Deviant Perversions, Substitutions, Alterations or Fatuous Variations on Kaffeespezialitäten! ∼

• Großer (Grosser) & Kleiner refer to Volume
• Schwarzer refers to Black Colour
• Brauner refers to Crème or Milk
• Mokka is the Proper Term for Espresso, Mokka does NOT mean Chocolate

Mokka kaffee

This original Viennese roast is originally from Cerrado in central Brazil. Enjoy the rich chocolate taste with a hint of hazelnut, the aroma of toasted bread and dry fruits and the hazel crema.

4 Medium to dark

6 Very Dark">

Aroma of toasted bread & dry fruits

Soft & fine with nutty colour

Rich chocolate taste with a hint of hazelnut

Keuck Türkisch Mokka Kaffeelikör 22% 1 l

Alcohol: 22 % Vol.

Sale of alcoholic beverages to adults only

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Einfach und lecker - kaum noch Gemecker

Tolle und einfache Rezepte für wenig Geld! Auch für blutige Anfänger geeignet. Küchentricks, Saisonkalender und Wissenswertes rund um die Küche.

Sonntag, 24. März 2013

Mokka-Sahne-Torte

• 2 Eigelbe
• 2-3 EL lauwarmes Wasser
• 2 Päckchen Vanillinzucker
• 100 g Zucker
• 50 g Speisestärke
• 75 g Weizenmehl
• 1 gestrichener Teelöffel Backpulver

Zutaten für die Creme:

• 1/4 L kalte Schlagsahne (750 ml Schlagsahne)
• 3 Päckchen Sahnesteif
• 75 bis 100 g Puderzucker
• Schokoladenstreusel
• Mokkabohnen
• 2-4 (je nach Geschmack) gehäufte TL Kaffee-Extraktpulver

2 new Starbucks Reserve Coffees: Maui Mokka and Malawi Peaberry Sable Farm.

Two new Starbucks Reserve coffees are here! They’re available in Starbucks Reserve locations or at StarbucksStore.com.

The first is the Maui Mokka Reserve, which as the name implies, is a mokka varietal coffee, grown in Maui. The StarbucksStore.com website describes it as having flavors of candied fruit and chocolate. I went to a coffee seminar at the East Olive Way Starbucks (on June 16, 2014) and we paired it with the chocolate brownie. What an amazing coffee.

It’s a dense, creamy coffee with just a ton of natural flavor. In the coffee tasting event, people around me stated that they picked up hints of pineapple and nutmeg in the coffee. One thing that makes this Maui Mokka so revered is that it has a one-of-a-kind processing method. (The processing method refers to the farmers process and treatment that involves removing the fleshy coffee cherry from the bean itself). This coffee is allowed to dry in the sun, on the tree itself. In a typical sun-dried coffee process (sometimes called “natural” processing) the coffee cherries are picked from the trees and then laid on tarps to dry.

This is a very limited supply coffee. I’ve heard that many stores are running out already, as demand is high and supply is low. It appears to be still available on StarbucksStore.com.

The second new Reserve is the Malawi Peaberry Sable Farm Reserve coffee.A peaberry is a coffee bean that doesn’t develop into two halves. Normally, coffee beans grow in a form very similar to peanuts. When you look at a peanut, you can see the two halves that can easily be split apart. Each piece has a flattened side and a rounded side. Typically, when you’re looking at coffee beans, you’ll notice that each roasted bean has that shape – a flattened side and a rounded side. This is because the normal form of coffee is like a peanut. A peaberry is an anomaly. It’s one rounded, single bean, and is NOT a coffee bean that spits into two pieces. Usually, peaberry coffee beans are a little smaller than typical coffee beans. I’ve heard it said that below 10% of all coffee grows in the peaberry form. These also tend to be high density beans, withstanding roasting temperatures well.

The Malawi Peaberry brewed coffee has a lot of lime notes to it! The aroma was sweet spice. Coffee Master Megan paired this coffee with key lime pie. The smoothness of the pie complemented the tangy-ness of the coffee. This coffee is a little juicy and tangy.

It was really an enjoyable pairing! I gained a whole new appreciation for a basic Safeway frozen key lime pie too. This coffee tasting made me want to pick one up and take it home.

I want to thank Starbucks partners Megan and Alex for doing a great job at this coffee seminar. You too can join in! They’re free and offered every other Monday night at 6:00 PM at the East Olive Way Starbucks. You should call ahead to verify their schedule.

We really had such a great time. There was a girl sitting next to me who was also named Melody! I heard her say to Alex and Megan (in a very kidding voice – the two of them are already friends) “Hey pretend like you like each other!” and next thing I knew the two of them had burst out laughing. I snapped one very quick, in-the-moment photo and got this amazing picture. Even if I had written nothing else about this Starbucks event, I would have wanted you to seen this picture!

Now that’s a great coffee seminar!

And here are just a couple more pics:

Related posts

Café de Olla Coffee Seminar: A Traditional Mexican Brew Method

Kati Kati Coffee Returns July 7th! (Origami version available in Starbucks Japan!)

A Coffee Event Featuring Starbucks Espresso Roast.

100% Ka’u Coffee with Coffee Master Megan at East Olive Way

Starbucks Introduces a Coffee So Scarce and Precious, Only 20 Stores Will Sell It.

New Starbucks Reserve: Panama Geisha Auromar – Available only at StarbucksStore.com

12 Comments

Does it seem like SB is coming out with more new coffees? Love that pic of the two partners laughing!It is too bad that once you get away from Seattle, it is hard to get these tastings.

The Maui Mokka was the best Starbucks coffee I ever had. Alas, my Reserve store has already sold out. I’m going to try the Malawai Peaberry today. I hope it isn’t as bad as the Zambia Peaberry.

Oh, to be spoiled by a Reserve store (with a drive thru) less than 2 miles away. However, I can’t find the Rainbow Band of Outsiders mug out in the wild.

I’m in love with this description! If anyone knows of Rucson getting a Clover let me know!! (Phoenix is over 2.5 hours away!)

Oops! Tucson I mean 🙂

Update. Hated the Malawai Peaberry. Couldn’t finish it all, so it’s going into my protein shake for a “vanilla latte” tomorrow.

The Maui Mokka sounds wonderful. Am going to my local Clover today and hoping they still have it!

@Denise R – The Maui Mokka is the best between the two of them. So bold and dense. The Malawi really is a little lime-y, which is going to be polarizing in a coffee. I still need to an article on Kati Kati. I’m thinking of getting one of the iced coffee makers at Starbucks and writing about that.

I wonder if anyone here has tried Kati Kati yet?

My store is out of Maui already! 🙁 We also did not receive the rainbow Band of Brothers tumbler.

I just had Kati Kati on the Clover yesterday. It’s really good! It was also 4:45am, so I don’t even remember what it tasted like besides “good” 🙂

@Melody: I know I’ve never especially liked ‘peaberry’ coffees.

I have a # of Kati Kati and am having it for morning tomorrow. I did have a sample of it iced today (at a Clover store) but they were serving it with milk (cream?) in it and I couldn’t taste any of the coffee at all.

*I tried a Venti Kati Kati iced from the clover Tuesday. I decided not to put any cream in it since I was fasting, but it was good. I normally put a TBS of heavy cream in my iced coffee when I get home with it, but this held up on it’s own.

*I have the Iced Pour-Over Pitcher kit from last year (the 2013 version looks a little different and I think looks a little better than this years). However, I don’t use the pour over from it at all…I just use a French Press and brew it double strength and pour it over ice into the pitcher. I think I fill the ice up all the way to the top of the silver ornamentation before pouring the coffee in. The pitcher holds 40 ounces, so I usually end up having to put the pitcher in the fridge to save for later.

*And I found the Rainbow DRIP mug today! Ask someone who would be in the know at a Starbucks retail store and they might be able to tell you where to hunt one down in your area. Worked for me!

Melody I would appreciate an article on the current iced coffee maker & the kati kati blend, currently debating getting them for my fiancé’s coming birthday (so many things to consider).

Reviews of last year’s model (Iced Coffee Brewer Set):

I’d wait until it goes down to $14.99 again…but you wouldn’t get Kati Kati. There’s nothing really special about it other than the pitcher looks really cool.