Brew guide
With milk
Caffè Mocha
Espresso and chocolate under steamed milk.
- Milk
- 150-180 ml
- Milk temp
- 55-65 °C
- Yield
- 36-60 g
A starting point - adjust to your beans.
Nobody defines the chocolate amount, and no coffee body defines this drink at all. Start with roughly as much chocolate as espresso and move from there.
How to go about it
Stir the chocolate into the hot shot first, while it can still melt.
Steam the milk as for a latte and pour it in.
Where these numbers come from
Common café practice.
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