El Café Mocha It combines the intensity of espresso, the deep flavor of cocoa, and the creaminess of milk. It's a comforting and sophisticated drink that you can easily prepare at home by following these steps.
Ingredients and Tools
- 230cc cup
- 20 grams of ground espresso coffee
- 10 grams of cocoa powder
- Espresso machine
- Precision scale
- Tamper
- Milk frother
Instructions
- Preheat the Cup
Fill the mug with hot water and let it sit for a few seconds before using it. This keeps the drink hot for longer. - Prepare the coffee
Measure 20 grams of ground coffee. Place it in the portafilter and press down with the tamper to achieve a uniform compaction that facilitates good extraction. - Extract the Double Espresso
Position the cup under the espresso machine nozzles. Start the extraction and monitor the time, which should be between 25 and 35 seconds. You will obtain between 40 and 50 grams of coffee with a golden layer of crema. - Add the cocoa
Place 10 grams of cocoa powder in the cup. Pour the hot espresso over the cocoa and stir until the cocoa is completely dissolved. - Foam the milk
Fill the milk jug halfway with cold milk. Use the steam wand to heat and froth the milk, aiming for a smooth and creamy texture. Stop the process when the milk reaches about 60-65°C. - Set up the Mocha Café
Slowly pour the frothed milk over the espresso and cocoa mixture, tilting the cup to help it blend. Use the final movements to create a latte art, such as hearts or rosettes, for a decorative touch.
Helpful tips
- Use pure cocoa for a more authentic and less sweet flavor.
- The milk should have a uniform microfoam, without large bubbles. This improves both the texture and appearance of the latte art.
- Make sure to grind the coffee just before brewing to maintain all its freshness and aroma.
- Control the temperature of the milk; too hot can ruin the texture and flavor.
