Mocha
Section: Hot: Espresso Family · espresso · chocolate · dairy · build
Glass: زجاج آيرش 240 ml أو ماج
Serve volume: 230 ml
Ingredients (as the source specifies)
- مسحوق شوكولاتة ساخنة 15 g
- صوص شوكولاتة داكنة 25 ml
- إسبريسو مزدوج 36 ml
- حليب كامل الدسم 150 ml
Method
- ضع المسحوق والصوص في قاع الكوب المسخّن.
- استخلص الإسبريسو فوقهما وقلّب حتى الذوبان الكامل قبل الحليب.
- بخّر الحليب واسكبه، مع طبقة فوم رقيقة.
- زيّن برشة كاكاو أو برادة شوكولاتة.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- مسحوق شوكولاتة ساخنة 15 g · 15 × 4 = 60 kcal
- صوص شوكولاتة داكنة 25 ml · 25 × 3 = 75 kcal
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
- حليب كامل الدسم 150 ml · 150 × 0.64 = 96 kcal
Derived total: ≈ 230 kcal
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- مسحوق شوكولاتة ساخنة 15 g
- صوص شوكولاتة داكنة 25 ml
Allergens, as the source states them: `MILK` `SOY`
Operating procedure
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.
Target: under 2 minutes from shot start to service.
- Pre-warm the serving cup or glass, sized for shot plus ~180 ml milk.
- Have chocolate sauce portioned and ready near the group head.
- Use cold fresh milk in a clean, cold pitcher for ~180 ml.
- If serving with whipped cream, have it chilled and ready to finish.
- Purge and wipe the steam wand before texturing.
- Pull a double espresso into the warm cup.
- 18 g in / ~36 g out / 25–30 s.
- Add ~25–30 ml chocolate sauce to the hot shots and stir until fully dissolved.
- Stir while the espresso is hot so the chocolate melts smooth with no grainy residue.
- Steam ~180 ml of milk to a smooth microfoam with a light amount of air.
- Final milk temperature 60–65°C; a latte-style light foam suits the mocha.
- Pour the steamed milk into the chocolate-espresso base and stir gently to blend.
- Aim for an even chocolate-brown colour with no unmixed sauce at the bottom.
- Optionally top with whipped cream and a light dusting of cocoa, then serve immediately.
- Whipped cream and cocoa are optional finish — the drink is complete without them.
- Chocolate is fully dissolved and evenly blended, no grainy sediment at the bottom.
- Coffee and chocolate are balanced — sweet but with the espresso still tasting through.
- Milk is silky and hot to 60–65°C, never scalded.
Dissolving the chocolate into the hot shots before adding milk is the key step; do it while the espresso is hot to avoid grainy sediment, and keep the sauce to ~25–30 ml so the drink is chocolatey without burying the coffee.