Mocha

United States (inspired by Mocha, Yemen — the historic coffee port)

Espresso, chocolate, and steamed milk — named after the port city of Mocha in Yemen, which was the center of the world coffee trade in the 15th–17th centuries. Yemeni coffee beans were known for their natural chocolatey notes, and somewhere along the way, someone decided to lean into it with actual chocolate. Use real cocoa or melted dark chocolate, not syrup from a squeeze bottle.

Brew Time25–30 seconds (espresso) + assembly

Temperature60–65°C (140–150°F) for the milk

RatioDouble espresso + 1–2 tbsp chocolate + 200ml steamed milk

GrindFine — same as espresso

How to make it

1
Add 1–2 tablespoons of high-quality cocoa powder or melted dark chocolate to the bottom of a cup.
2
Pull a double shot of espresso directly onto the chocolate and stir to combine.
3
Steam milk (dairy or alternative) to 60–65°C with light microfoam.
4
Pour the steamed milk over the espresso-chocolate mixture.
5
Top with a dusting of cocoa powder or a small dollop of whipped cream if you're feeling indulgent.