8 ounces freshly brewed coffee (or instant) 1/2 cup (4 ounces) milk 1 tablespoon (15 g) cocoa powder 1 tablespoon (15 g) warm water or warm milk (milk makes the mocha richer and creamy) Sugar (optional) Whipped cream and cocoa (optional, for topping)
Coffee reaches “double-strength” when it’s around 4 tablespoons (60 g) of coffee grinds to 6 ounces of water.
You want the milk between 140 and 160°F (60 - 70°C). Any hotter than that and the milk burns, losing its flavor.
If you like a really, really sweet mocha, add a teaspoon of sugar to your drink before you top it with foam.
Espresso Roast (regular or decaf) 2 tablespoons (30 g) hot water 1 tablespoon (15 g) unsweetened cocoa powder 1 tablespoon (15 g) sugar A pinch of salt 1/2 cup milk (any variety) 1 tablespoon flavored syrup (optional)
Make sure the tip of your steamer isn’t too near the bottom or too near the top of your milk. You want it not too be too bubbly and aerated, but also not burned and over-steamed. It should only take about 15 seconds, and if you have a thermometer, stop around 160°F (70°C). Is your mug Central Perk-style large? Then you may want closer to 3/4 of a cup.
Once all the milk has gone into your mug, spoon out the foam so it rests uniformly on top, putting the proverbial icing on the cake.
