Mocha

Espresso and steamed milk with chocolate — a café mocha at home.

• Ratio: ≈1 part espresso : 5 parts milk
• Method: Espresso machine + steam wand
• Brew time: 6 minutes
• Difficulty: Intermediate

Ingredients

Amounts for 1 serving.

• Espresso: 36 g
• Steamed Milk: 180 ml
• Dark Chocolate: 30 g

Instructions

1. Add about 30 g of chocolate (cocoa powder, syrup, or chopped dark chocolate) to the bottom of your cup.
2. Pull a double shot of espresso (about 36 g) over the chocolate and stir until it melts and combines.
3. Steam the milk to a smooth microfoam.
4. Pour the steamed milk into the chocolate espresso, stirring to blend.
5. Top with a little foam, and a dusting of cocoa if you like.

Balancing chocolate and coffee

A mocha is a latte's indulgent cousin: espresso, steamed milk, and chocolate. The trick is balance — enough chocolate to taste it, not so much that it becomes hot cocoa with a splash of coffee. Dark chocolate or unsweetened cocoa lets the espresso stay present; sweetened syrups make a more dessert-like cup. Adjust the chocolate to taste and dial the milk up or down for strength.