Caffè Mocha
A rich combination of double espresso, chocolate and silky steamed milk, finished with optional cocoa.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 280 ml
- Time
- 10 min
- Vessel
- Latte cup, 250–300 ml
Ingredients
- 18 g freshly ground coffee, brewed as 36–40 g espresso
- 20 g dark chocolate or 20 ml chocolate sauce
- 160–180 ml cold whole milk or a barista-style alternative
- Cocoa powder or grated chocolate (optional)
- Whipped cream (optional)
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
A caffè mocha brings together espresso, chocolate and steamed milk. The best version still tastes clearly of coffee, with enough chocolate to add sweetness and depth without turning the drink into hot chocolate.
Steps
- Add 20 g of dark chocolate or 20 ml of chocolate sauce to a preheated cup.
- Brew a 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. Add whipped cream only if desired.
Choosing the chocolate
Dark chocolate containing approximately 55–70% cocoa gives the drink a deeper flavour and prevents it from becoming excessively sweet. Milk chocolate produces a softer and sweeter mocha.
Tips
- Dissolve the chocolate fully in the hot espresso before adding milk.
- Taste the drink before adding extra sugar; chocolate sauce may already contain plenty.
- Use a coffee with chocolate, caramel or nutty flavour notes for a naturally harmonious result.
- Reduce the milk slightly if you want the espresso to remain more prominent.
- For an iced version, dissolve the chocolate in espresso, let it cool briefly, then pour it over cold milk and ice.
