RHINE OPEN RECIPE
Caffè Mocha
摩卡
Where cocoa meets espresso — rich and comforting
- Yield
- 1 drink
- Time
- 10 min
- Level
- Easy
- Made by Rhine
- NT$90
01 · STORY
Origin & culture
Mocha first referred to Yemen’s port of Mocha and its exported coffee. Chocolate-like notes later connected the name with cocoa, and the modern drink is essentially a chocolate-forward latte.
Modern mocha sits between coffee and hot chocolate, but espresso should remain its frame. Using hot espresso to emulsify real chocolate integrates cocoa butter, coffee oils and water more smoothly than loose cocoa powder.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Chocolate ratio
- 18 g · 60–70% cacao
- Espresso
- 36 g · 88–94°C
- Final temperature
- 55–60°C
Method
-
Melt chocolate
Pour hot espresso over the chocolate and stir until smooth.
-
Steam milk
Steam milk to 55–60°C with a thin layer of fine microfoam.
-
Combine
Loosen the chocolate coffee with a little milk, then pour the rest and dust with cocoa.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Orange mocha
Add 0.3 g fresh orange zest during emulsification, not juice. Citrus oil lifts cocoa without acid destabilizing milk.
Gently spiced mocha
Add 0.15 g cinnamon and no more than 0.03 g chili. Gentle finishing warmth gives low-sugar mocha fullness.
04 · CALIBRATION
Troubleshooting
Powdery or clumped
Chop chocolate finely and add espresso in two stages, whisking center-out; never add it directly to cold milk.
Rich but heavy
Reduce milk by 20 g or use 70% chocolate; do not add more coffee merely to fight sweetness.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it