Caffè mocha: what it is and how to make one

A caffè mocha is espresso with chocolate and steamed milk. It brings together a latte and a hot chocolate, and many cafés also top it with whipped cream. Here is where the name comes from, how a mocha differs from a latte and a mochaccino, and how to make one at home, with or without an espresso machine.

What is a mocha?

A caffè mocha is a milk coffee with chocolate added. It is usually made with chocolate sauce, dark chocolate or cocoa, typically with some sugar. You can mix the chocolate into the hot espresso first and then pour in steamed milk, much as for a latte.

The name comes from Mocha (Al-Mukha), a port in Yemen through which coffee was exported for centuries. At first the word described coffees from that region. Over time „mocha” also came to mean coffee combined with chocolate. The chocolatey notes of some Yemeni coffees may have played a part, but this is not firmly established. The moka pot is named after the same port, although it is a completely different way of making coffee.

Mocha vs latte, cappuccino and hot chocolate

Put simply, a mocha is a latte with chocolate. What sets it apart from hot chocolate is the espresso, which gives it coffee flavour and aroma. For more on how milk drinks differ, see Latte vs cappuccino.

You will also see „mochaccino” on menus. It often means the same drink as a mocha, but sometimes it is closer to a cappuccino, with thicker foam and a dusting of cocoa. There is no single fixed recipe, so it is worth asking the barista what they serve under that name.

How to make a mocha on an espresso machine

For one serving in a mug of about 300 ml you need:

• a double espresso, for example 18 g of coffee yielding 36-40 g of espresso,
• 20-30 g of dark chocolate or 15-20 ml of chocolate sauce or syrup, depending on how intense it is,
• about 180-200 ml of milk.

1. Finely chop the chocolate and put it in the mug. If you are using chocolate sauce, simply pour it into the bottom.
2. Pull the espresso straight onto the chocolate or sauce and stir right away until smooth. Without stirring, the chocolate can stay at the bottom. If you are using bar chocolate, you can melt it gently beforehand.
3. Steam the milk as for a latte, so you get a thin, smooth microfoam, and heat it to about 60-65°C. We cover the technique in How to steam milk on an espresso machine.
4. Pour the steamed milk into the mug. You can try some latte art, or finish the drink with whipped cream and a little cocoa.

Dark chocolate usually gives a less sweet drink with clear cocoa notes. If you prefer it sweeter, try Mount Caramel chocolate syrup. Chocolate chilli syrup makes an interesting twist too.

Mocha without an espresso machine

You can make a good mocha at home without an espresso machine. Brew strong coffee in a moka pot, following our moka pot brew guide. Dissolve the chocolate in it, then warm the milk and froth it with a handheld frother or in a French press. We describe both methods in How to froth milk without a machine.

For one serving use about 60-80 ml of strong moka pot coffee, 20-30 g of chocolate and 150-200 ml of milk. Moka pot coffee is usually less concentrated than espresso, so the drink will taste a little different. If the coffee gets lost under the chocolate and milk, start with 150 ml of milk and adjust to taste.

White mocha, iced mocha and other versions

• White mocha: use white chocolate or white chocolate sauce instead of dark. About 15-25 g is enough to start. It is usually sweeter and milder, with a clear milky note.
• Iced mocha: mix a double espresso with about 15-20 ml of chocolate sauce, then add 150-200 ml of cold milk and ice. If you are using bar chocolate, melt it first and combine it well with the coffee and some of the milk, so it is less likely to form lumps once chilled.
• Spiced mocha: add cinnamon, cardamom or a pinch of chilli to the chocolate. If you like warming spices, try our marshmallow spice latte too.

Looking for a winter coffee for grown-ups? Have a look at our Irish coffee recipe.

Which coffee for a mocha?

Chocolate and milk have strong flavours, so choose a coffee that will not get lost. Chocolatey and nutty profiles work well, for example Brazil Santos Guaxupe or Brazil Mogiana. For a more intense, roasty flavour, go for Strong Storm.

It is also worth trying a mocha with a fruity Ethiopian coffee. Chocolate with notes of berries or citrus can taste like a chocolate and fruit dessert. For more ideas, see our best coffee for milk drinks.