Mocha Recipe

Prepare espresso

Dose 18 g of freshly ground espresso into the portafilter, tamp evenly and firmly, and brew a double shot (about 36 ml) directly into a preheated cup or small pitcher. If you don't have an espresso machine, brew 60 ml strong coffee using a stovetop Moka pot or an Aeropress concentrate.

Make chocolate paste

In a small heatproof bowl or the serving cup, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 1 tablespoon hot water and whisk vigorously until you have a smooth, thick chocolate paste. Stir in the 10 g finely chopped dark chocolate while the paste is warm until melted for a richer, silkier base. Taste and adjust sweetness if needed.

Combine chocolate and espresso

Pour the freshly brewed espresso over the chocolate paste and whisk or stir quickly until the chocolate is fully dissolved and the mixture is homogenous and slightly frothy.

Steam or heat milk

Steam 8 oz whole milk to about 60–65°C (140–149°F) creating a smooth, velvety microfoam. If you don't have a steamer, heat the milk on the stove or in the microwave until hot but not boiling (about 60–65°C), then vigorously whisk or use a handheld frother to create foam.

Combine milk with chocolate-espresso

Pour the steamed milk into the cup with the chocolate-espresso mixture, holding back foam with a spoon. Stir gently to combine, then spoon the remaining milk foam (about 1 oz) on top.

Optional: Add 2 tablespoons whipped cream on top for a richer mocha.

Garnish with a light dusting of cocoa powder or chocolate shavings (about 1 teaspoon) over the foam or whipped cream. Serve immediately.