Mocha Recipe

Pull espresso

Dose 18 g of freshly ground espresso into a clean portafilter, tamp evenly, and pull a double shot (about 60 ml) into a pre-warmed cup. If using a Moka pot or Aeropress, brew a concentrated 60 ml coffee using the equivalent dose.

Set the espresso aside and keep it warm while you prepare the chocolate and milk.

Prepare chocolate base

Place 30 ml chocolate syrup in the serving cup or pitcher. If using cocoa powder instead: combine 1 tsp unsweetened cocoa with 15 ml simple syrup (1:1 sugar to water) or 15 ml hot water and whisk until smooth, then pour into the cup.

Pour the hot espresso over the chocolate base and stir thoroughly until the chocolate is fully incorporated and smooth.

Steam and texture milk

Pour 240 ml whole milk and 15 ml heavy cream (optional) into a stainless-steel pitcher. Purge the steam wand, then submerge the tip just below the surface of the milk and start steaming. Stretch the milk for the first 3–6 seconds to create microfoam, then angle the pitcher to heat to about 60–65°C (140–150°F) while creating a velvety texture. Aim for a thin, glossy microfoam rather than large bubbles.

If you don’t have a steam wand: heat the milk to around 60–65°C (140–150°F) on the stove or in the microwave (avoid boiling), then froth briskly with a handheld frother for 15–30 seconds to create microfoam.

Tap the pitcher on the counter and swirl to integrate foam and liquid evenly.

Pour the steamed milk slowly into the espresso-chocolate mixture, holding back the foam with a spoon until the cup is nearly full, then spoon or finish with a gentle pour of foam on top to create a light froth layer.

Optionally top with 2 tbsp whipped cream for extra richness.

Dust the top lightly with 1 tsp cocoa powder or sprinkle chocolate shavings. Serve immediately.