Bold Roast
  • I was already on my way to the restaurant when Anya called to say that her daughter had developed a fever and she had to reschedule.  I had been working in my pajamas all morning, and had only just gotten out of the house to take my friend out for her birthday lunch, so I didn’t feel like going right home again.  I decided to go grocery shopping. Inside the store, stationed in front of a handsome grapefruit pyramid, there was an elegant woman offering little cups of a fancy new coffee: Mokk-a.  Having been brought up by an elderly entrepreneur ...Read More »

  • The 2013 Summer Fancy Food Show is moving back to New York this year after a 2-year relocation in DC.  This year is expected to be the biggest show ever.  Come and experience 180,000 different products presented by 2,400 exhibitors. Show runs 6/30-7/2 at the  Javits Center. Be sure to find us at Booth #4409.Read More »

  • Let's get 2013 off to the right start by announcing the newest members of our family. Drum roll please… • Mokk-a will be featured at a Nordic event in 22 Lunds and Byerly's stores starting April 11th.  Look for Mokk-a in the lobby of every store (and me in some of them). • In the heat of the summer, Mokk-a's going to Arizona!  Look for Mokk-a 12oz ground and whole bean in the 12 AJ's stores by early to mid-April.  I'll  be there in June so keep your eyes open! • Coming fall of 2013… wander by one of the 9 ...Read More »

  • This January Mokk-a was an exhibitor at the National Association for the Specialty Food Trade’s largest show on the West Coast. More than 18,800 retail, foodservice buyers, and other industry professionals attended the show – the largest attendance to date.  (remove AS) Mokk-a has had the same booth for the past three years, so people knew right where we’d be… especially the other exhibitors (remove THAT ARE) looking for a good cup of coffee in the morning! :) The show was GREAT;  met lots of new buyers, got some new attention and that's what it is all about, right?  Watch ...Read More »

  • April 11 9am-1pm - Byerly's St Louis Park 3pm-7pm - Byerly's Edina April 12 10am-1:30pm - Byerly's Egan 3pm-7pm - Lunds Ford Parkway April 13 11am-4pm - Byerly's Rossville April 14 9am-1pm - Lunds Plymouth 3pm-7pm - Byeryl's Golden Valley Read More »

  • Before we married, I used to visit my husband in the handsome East Village apartment that he had lovingly transformed into the quintessential bachelor pad, in a manly palette of brown, black and pony skin.  I savored every aspect of what felt like a rare evening of grownup conversation away from my children and the responsibilities of real life. He would welcome me at the top of the stairs saying, “Come into the bar darling, and let me get you a cocktail.”  Even if I chose a simple glass of wine rather than a Mestizo, a cocktail he claims to have ...Read More »

  • I’m always getting asked questions like, “When’s your next tasting event going to be?” or “when’s the next contest?”. My answer usually points them to all three of our social media pages. We’re always keeping you up to date and connected with everything that’s happening here at Mokk-a. Whether it’s a contest, an event, a sale, or an incredible way to ramp up your experience with Mokk-a… you’ll always be in the loop if you’re following us on the following pages. Read More »

  • A few evenings ago at a Christmas dinner party, I decided to hold a sort of stealth memorial to the jazz pianist and composer Dave Brubeck during the cocktail hour, since he’d died only a few days earlier.  I loaded the CD player with his music while we drank wine and waited for the pork roast to finish cooking. Read More One of my guests told us that the smell of coffee is the most recognizable of any aroma in the world, at least to North Americans.  He couldn’t recall where he came across this fact, but we all ...Read More »

  • 1 oz. Kahlua ½ oz Peppermint Schnapps Hot Cafe Italia Coffee Whipped Cream Add Kahlua and Schnapps to Cafe Italia Coffee. Top with whipped cream. Garnish with shaved chocolate, if desired.Read More »

  • Ingredients 8 eggs (separated) 2/3 cup sugar 2 1/2 cups milk 1/2 cup espresso (brewed strong) 2 cups heavy cream 1 1/2 cups brandy 1/2 cup coffee liqueur 1 whole CAFÉ FRANCE espresso bean Directions 1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do ...Read More »