Mocha Coffee (Method 2)

Coffee · Milk-Based Coffee · Hot · Difficulty: Advanced · Prep time: Approx. 5 min

Freshly ground coffee series. Original recipe lists chocolate sauce 32g; method says put 28g in the cup bottom, use the rest for the pattern.

Ingredients

• Coffee Beans 18 g
• Whole Fresh Milk 220 g
• Chocolate Sauce 32 g
• Double-Wall Hot Drink Paper Cups 500ml 1 pc

Method

1. First, pour 28g of room temperature chocolate sauce into the bottom of a hot drink glass.
2. Grind coffee beans, tamp twice, and extract about 30g of coffee base using a hot drink glass with chocolate sauce.
3. Take 220g of milk in a latte cup, steam to 55-60°C, with milk foam volume equal to milk.
4. Gently swirl the mixture; skim off larger bubbles.
5. Pour milk into a hot drink glass first, then pour milk foam to the rim, and draw a spiral pattern with chocolate sauce.

Other versions

• Mocha Coffee (Iced)
• Mocha Coffee (Hot)