Caffè Mocha
Caffè Mocha, also written Cafe Mocha, combines double espresso, a measured amount of chocolate and silky steamed milk without losing the coffee underneath.
- Dose
- 18 g
- Yield
- 250–300 ml
- Time
- 10 min
- Vessel
- Latte cup, 250–300 ml
Ingredients
Ratio 1:2
Per shot
18 g in 36 g out
Keep the same target time and adjust the grind if needed.
- 18 g freshly ground coffee
- 36 g espresso, target yield
- 20 g dark chocolate (or use the same volume of chocolate syrup)
- 160–180 ml cold whole milk or a barista-style alternative
- as needed cocoa powder or grated chocolate (optional)
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
Tap each step as you brew.
Steps
- Add 20 g of dark chocolate or 20 ml chocolate syrup to a preheated cup.
- Brew a 36–40 g double espresso directly over the chocolate.
- Stir until the chocolate has completely melted and the mixture looks smooth.
- Pour 160–180 ml of cold milk into a pitcher.
- Steam the milk to approximately 60–65°C, creating a glossy texture with a thin layer of microfoam.
- Pour the steamed milk into the espresso and chocolate mixture.
- Finish with a light dusting of cocoa or grated chocolate and serve.
Chocolate Syrup or Cocoa Powder?
Chocolate syrup dissolves quickly and gives a smooth, sweet Cafe Mocha. For a less processed cocoa version, mix 8 g unsweetened cocoa powder with 10 g sugar and a spoonful of hot espresso to make a paste, then stir in the remaining espresso. Dark chocolate containing 55–70% cocoa gives the richest texture with controlled sweetness.
Mocha vs Latte
Both drinks combine espresso and steamed milk, but a mocha adds chocolate. A Caffè Latte is softer and milk-led; Caffè Mocha is sweeter, fuller and often served in a similar 250–300 ml cup.
Less-Sweet Mocha
Use 10 g of 70% dark chocolate or the unsweetened cocoa method, and do not add extra sugar until you have tasted the finished drink. Reducing chocolate rather than increasing espresso keeps the drink balanced.
Iced Mocha Variation
Stir 20 g chocolate or 20 ml syrup into the hot double espresso, then let it cool for 30–60 seconds. Fill a tall glass with 100–120 g ice and 160 ml cold milk, pour over the chocolate espresso and stir thoroughly.
Tips
- Dissolve the chocolate fully in hot espresso before adding milk.
- Taste the drink before adding sugar; prepared chocolate syrup may already be very sweet.
- Use coffee with chocolate, caramel or nutty flavour notes for a naturally harmonious result.
