Mocha
A double espresso stirred into melted dark chocolate and topped with steamed milk: a latte with chocolate.
United States · Espresso machine · Hot · Mild
- Coffee
- 18 g
- Milk
- 180 ml
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 6 min
- Caffeine
- About 140 mg
1 : 2, with 20 g chocolate and 180 ml milk.
Dark roast, fine grind- Milk foam 15 ml
- Steamed milk 170 ml
- Espresso 36 ml
- Melted chocolate 15 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 20 gDark chocolate55 to 70 %, finely chopped
- 180 mlMilkcold, full-fat
Method
Chop the chocolate finely and put it in a warm mug.
Pull a double espresso, 36 g in 25 to 30 seconds, straight onto the chocolate.
Shot0:28Stir until the chocolate has melted into a smooth sauce.
Stretch the milk for 3 to 4 seconds and steam it to 60 to 65 °C.
Pour the milk into the mug and finish with a little grated chocolate, if you like.
Tips
- Pulling the shot straight onto chopped chocolate melts it evenly; stir well before the milk goes in.
- Cocoa works in place of chocolate: 1 level tablespoon of cocoa with 2 level teaspoons of sugar.
- Whipped cream and grated chocolate on top turn it into a dessert; leave them off for an everyday cup.
About this drink
The caffè mocha is a latte with chocolate. Its name comes from Mocha, the Yemeni port that shipped coffee for centuries, whose beans were said to taste of chocolate. The drink as it is served now spread from American espresso bars, and Turin’s older bicerin combines coffee, chocolate, and cream in a similar way.
