The Mocha Latte Recipe

Preheat and dose

Flush the group head and preheat the portafilter or serving cup by running a small shot of hot water through the group head into the cup or portafilter, then discard the water.

Tamp and pull

Dose 18 g of freshly ground espresso into a 58 mm portafilter basket, level and tamp evenly, then lock into the machine and pull a double espresso shot (about 36–40 ml) aiming for a 25–30 second extraction.

Make the sauce while the machine is warming. In a small bowl combine 2 tbsp cocoa powder and 3 tbsp granulated sugar. Stir in 2 tbsp hot water (just off boil) to make a smooth paste, then whisk in 1 tbsp heavy cream until glossy. Add 1 tsp vanilla extract and a pinch of fine salt, taste and adjust sugar or cream for desired sweetness and consistency. Keep warm or at room temperature; sauce yields enough for multiple drinks.

For one latte, spoon 2 tbsp of the finished chocolate sauce into the serving cup or into the bottom of the milk pitcher if you prefer mixing in the steam wand.

Pour 8 oz (about 1 cup) whole milk into a chilled steaming pitcher. Purge the steam wand, then place the tip just below the surface of the milk and start steaming at full pressure to introduce microfoam. After incorporating, submerge the wand deeper to heat the milk to between 60–65°C (140–150°F). Aim for velvety microfoam with small, glossy bubbles.

Tap the pitcher on the counter and swirl to integrate foam and milk. If you placed chocolate sauce in the pitcher, steam briefly to combine; otherwise, pour steamed milk over the sauce in the serving cup.

Pour the double espresso over the chocolate-milk mixture (or pour milk over espresso, depending on presentation preference). Use a steady, controlled pour to create a simple latte art heart or leave as a mixed mocha.

Top with an optional 2 tbsp whipped cream and a light dusting of cocoa powder if desired. Serve immediately.