Caffè mocha

Applies to: caffè mocha built on a double espresso with ~25–30 ml chocolate sauce stirred into the hot shots and ~180 ml steamed milk, optional whipped cream.

1. Pull a double espresso into the warm cup.
2. 18 g in / ~36 g out / 25–30 s.
3. Add ~25–30 ml chocolate sauce to the hot shots and stir until fully dissolved.
4. Stir while the espresso is hot so the chocolate melts smooth with no grainy residue.
5. Steam ~180 ml of milk to a smooth microfoam with a light amount of air.
6. Final milk temperature 60–65°C; a latte-style light foam suits the mocha.
7. Pour the steamed milk into the chocolate-espresso base and stir gently to blend.
8. Aim for an even chocolate-brown colour with no unmixed sauce at the bottom.
9. Optionally top with whipped cream and a light dusting of cocoa, then serve immediately.
10. Whipped cream and cocoa are optional finish — the drink is complete without them.