CoffeeEspresso Bar

Caffè Mocha

Espresso, chocolate sauce and milk. A favourite for customers who are not used to bitter coffee.

Cup
240 ml hot, 360 ml iced
Ratio
1:2
Temp
Milk 60–65°C
Grind
Fine
Time
3 min
Share on WhatsApp

Ingredients

Make cups

Base recipe makes 1 cups. Quantities update automatically.

Equipment

  • Espresso machine
  • Milk pitcher
  • Cup

Method

  1. Put the chocolate sauce in the cup.

  2. Pull the espresso straight onto the chocolate and stir until dissolved.

  3. Hot: pour in milk steamed to 60–65°C and add latte art.

  4. Iced: stir the espresso-chocolate, add ice and cold milk, then stir gently.

Barista tip

Dissolve the chocolate in the hot espresso first so it does not clump at the bottom.

Read the coffee guide → · Cost this drink →

More coffee menu recipes

All coffee recipes →
60–90 ml demitasse cup

Espresso (Double Shot)

The base of every coffee shop milk drink. Standard double shot: 18 g of coffee yields 36 g of espresso in 25–30 seconds.

Espresso BarRatio 1:2

240 ml (8 oz) cup

Americano

Espresso lengthened with hot water. A must-have for customers who like black coffee without sugar.

Espresso BarRatio 1:2 + air

180 ml (6 oz) cup

Cappuccino

Espresso with steamed milk and a thick layer of foam, about 1.5 cm. Strong coffee flavour with a silky texture.

Espresso BarRatio 1:2

360 ml (12 oz) or 480 ml (16 oz) plastic cup

Iced Palm Sugar Coffee (Es Kopi Susu Gula Aren)

The signature drink of Indonesian coffee shops. Standard 360 ml cup: double espresso, palm sugar syrup, fresh milk and ice.

Iced Coffee MilkRatio 1:2

360 ml (12 oz) plastic cup

Classic Iced Coffee with Condensed Milk

The classic version with sweetened condensed milk for a richer, creamier taste at a lower ingredient cost.

Iced Coffee MilkRatio 1:2

360 ml (12 oz) plastic cup

Iced Pandan Coffee

An iced coffee variation with fragrant, pale green pandan syrup. A great signature menu item.

Iced Coffee MilkRatio 1:2