Nothing is like going to a favorite coffeehouse and ordering a mocha latte made freshly before your eyes, but just what goes into a mocha, anyway? And more importantly, how are those ingredients put together to make the classic coffeehouse drink?
A mocha is a latte with chocolate sauce added to a combination of espresso, steamed milk, and froth. Other flavors may be added to the mocha, and whipped cream often tops a mocha.
Here are the steps to making a 12 ounce mocha.
Steaming the Milk
Standard mocha lattes at most coffeehouses use 2% milk, but any kind of milk will work for a mocha. The use of skim milk makes a skinny mocha, and the use of half-and-half makes a breve mocha.
Pour about 10 ounces of milk into a stainless steel steaming pitcher with a food thermometer, and place the steaming wand tip at the surface of the milk. Turn the dial counterclockwise to begin heating the milk. Raise the steaming wand tip just above the surface of the milk to create froth. A light hissing sound is the key to making the perfect froth, which should have the consistency of shaving cream.
For a mocha, only a small amount of foam is necessary, just a spoonful or two, so after a few seconds of frothing, the mocha maker can insert the wand further into the milk to finish heating it. Turn the steamer off once the milk has reached 150-160 degrees. This will allow the milk some room to rise to 170 degrees or drop to 140 degrees, both acceptable temperatures for a latte. Be sure to wipe the steaming wand with a clean, damp cloth immediately after steaming milk.
The Chocolate Sauce
Pour or pump about two ounces of chocolate sauce or syrup into the desired mug or cup. Torani brand chocolate sauce makes a great mocha, and many coffeehouses use this brand. Torani and other popular brands are available at most specialty food stores in a smaller size.
Variations of the mocha include the white mocha which uses white chocolate sauce instead of chocolate, the raspberry mocha, and the peppermint mocha. Many coffeehouses and coffee lovers have created their own variations.
Just before pulling the shots of espresso, pour the steamed milk into the desired mug or cup, using a spoon to hold back the froth, saving about two inches of space for the shots and froth. Chocolate sauce or syrup tends to stick to the bottom more than most other flavors, so be sure to stir well.
Pulling the Shots of Espresso
Grind the espresso beans just before pulling the shots for the best flavor. Load the fresh grinds into the portafilter handle, and tamp level before inserting into the espresso machine. Be sure to pull shots between 16-26, preferably between 18-23.
Immediately after pulling satisfactory shot(s), pour two into the cup filled with steamed milk to save them. For less coffee taste, use only one shot, and if an extra shot is desired, use three. The espresso has a 10 second window before it begins losing flavor and increasing in bitterness.
Finishing Touches and Tips
After pouring the espresso into the mug or cup, stir once more. Add one or two spoonfuls of froth (or top with whipped cream instead). Chocolate drizzle or powder may be added on the whipped cream or froth for an extra touch.
Remember that pulling shots of espresso can be difficult, especially when under pressure to do so quickly. Be sure to pull test shots before beginning any drink to know the tamping level that should be used.
Be sure not to burn the milk; milk burns at 180 degrees, so milk should not be steamed past 170 degrees because the temperature rises a few degrees after steaming. Also be careful not to burn yourself while steaming the milk or pulling the espresso shots.
Related Reading:
- How to Pull a Shot of Espresso
- How to Steam and Froth Milk
- How to Make a Cappuccino
- How to Make a Latte
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