Mocha Recipe

Pull espresso

Grind 18 g of espresso to a fine consistency. Tamp evenly into the portafilter and pull a double shot (approx. 36 ml) directly into a pre-warmed cup. If you don't have an espresso machine, brew 60–90 ml of very strong coffee (stovetop Moka or concentrated pour-over) and set aside 36 ml for the recipe.

Make quick chocolate sauce

In a small cup or ramekin, combine 1.5 tbs unsweetened cocoa powder and 1 tbs granulated sugar. Add 2 tbs hot water and whisk vigorously until a smooth, glossy paste forms with no lumps. Stir in 1/4 tsp vanilla extract. Taste and adjust sweetness if desired. Keep warm.

Spoon the chocolate sauce into the bottom of the warmed serving cup (the same cup used to pull espresso, if preferred).

Steam and froth milk

Pour 8 oz cold whole milk into a stainless-steel pitcher. Purge the steam wand, then position the tip just below the surface and start steaming to create microfoam: keep the tip near the surface for the first 5–8 seconds to introduce air, then submerge slightly to heat. Aim for 60–65°C (140–150°F) and a silky texture. If you don't have a steam wand, heat the milk to about 60–65°C (or warm but not boiling) and froth with a handheld frother or by shaking vigorously in a tightly sealed jar then brief microwave to stabilize foam.

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam.

Pour the freshly pulled espresso into the cup over the chocolate sauce. Stir gently to combine so you have a smooth mocha base.

Slowly pour steamed milk into the cup, holding back foam with a spoon; then spoon or pour the desired amount of microfoam on top. Aim for a drink ratio of roughly 1/3 espresso+chocolate, 2/3 milk, with a thin layer of foam.

Top the mocha with approximately 2 tbs of whipped cream.

Garnish with a light dusting (about 1 tsp) of cocoa powder or a few chocolate shavings. Serve immediately.