Mocha

Section: Hot: Espresso Family · espresso · chocolate · dairy · build

Setup

Glass: Irish glass 240 ml or mug

Serve volume: 230 ml

Ingredients (as the source specifies)

Hot chocolate powder 15 g
Dark chocolate sauce 25 ml
Double espresso 36 ml
Whole milk 150 ml

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.

Technique

The procedures this drink is built with. They are the technique, not this drink's own method.

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

Hot chocolate powder · 15 × 4 = 60 kcal
Dark Chocolate Sauce · 25 × 3 = 75 kcal
Espresso · 36 × 0.03 = 1.08 kcal
Whole milk 3.5% · 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:

Hot chocolate powder 15 g
Dark chocolate sauce 25 ml

Allergens, as the source states them: `MILK` `SOY`

Holding and food safety

These figures are the published guidance, not a house rule. Each carries its source.

Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.

Your local authority sets the requirement. Confirm these against it before service.

Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20