Mocha
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1Pull the shot
Nine bars of pressure force water through the puck in seconds, which is why espresso is so unforgiving. Watch the stream — it starts dark and syrupy and turns pale as extraction tails off; that blonding is your cue to stop.
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2Stir
The shot's heat is what melts the chocolate, so stir while it's fresh — waiting means lumps at the bottom of the cup. Cocoa powder needs a splash of the espresso first to bloom without clumping.
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3Steam milk
Steaming does two jobs: it heats the milk and it folds in air as microscopic bubbles. Keep the wand tip just under the surface for the first few seconds to stretch, then sink it to roll the milk into glossy, wet-paint microfoam — big bubbles mean the tip stayed too high. Stop around 60–65 °C; past 70 °C the milk sugars scald and the sweetness is gone.
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4Pour milk
The pour decides where the foam lands. Start high and slow so the milk dives under the crema and the cup fills evenly, then drop the pitcher low and close — that is what lets the white foam float to the top. A steady, unhurried pour keeps the layers silky instead of streaky.
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5Enjoy
Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.