What is a mocha?
Mocha (or moccaccino) is espresso, chocolate, and steamed milk. The name comes from Yemen's port of Mokha, historically famous for coffee with naturally chocolatey notes. The drink combines the bitter and the sweet — cocoa softens espresso's edges and milk binds them. The bridge between coffee and dessert.
You'll need
- Espresso machine
- Milk pitcher
- 10–12 oz / 300–350 ml mug
- 2 tbsp chocolate syrup OR 1 tbsp cocoa powder + 1 tbsp sugar
- Whole milk
- 18 g fresh Seelaz espresso — Shop espresso roasts
Step by step
Add chocolate to the mug
Spoon 2 tbsp chocolate syrup or melt chocolate ganache into the bottom of the mug. Pre-warm by setting on a heat source.
Pull a double shot directly into mug
Brew 36 g espresso directly over the chocolate. Heat melts and integrates the chocolate. Stir to combine into a chocolate-espresso syrup.
Steam the milk
Texture milk like for a latte — mostly spin, brief stretch. Heat to 60–65 °C. You want silky microfoam.
Pour milk over chocolate espresso
Pour steamed milk over the chocolate espresso, finishing with a smooth foam top. The drink fills nearly to the rim.
Dust with cocoa or shavings
Top with a dusting of cocoa powder, chocolate shavings, or even a small whipped cream rosette. Stir gently before sipping.
Pro tips
- Real dark chocolate ganache (50% cocoa or higher) beats syrup every time — more depth, less sugar.
- White chocolate mocha exists — same method, white chocolate ganache.
- Mexican mocha adds a pinch of cinnamon and cayenne for spice and warmth.
Best coffee for mocha:
Shop espresso roastsالخلاصة بالعربي
الموكا لقاء الإسبريسو والشوكولاتة والحليب. الاسم من ميناء المخا اليمني الشهير تاريخيا بالبن. شوكولاتة أو كاكاو في الأسفل، إسبريسو، ثم حليب مبخر.
