To make an Espresso Macchiato pull a single shot of espresso “macchiato” (marked with) about 1½ tablespoons (a dollop) of foam. Rather than foam, some people instead prefer just a dash of steamed milk or cream. An Espresso Macchiato is traditionally served in a demitasse. Also see Latte Macchiato.
MOCHA
Pull two shots of espresso and pour them into a tall glass. Now mix in one ounce of chocolate syrup or chocolate powder, and then add steamed milk until it is almost full. Top it off with whipped cream and then garnish it with some chocolate flakes.
The term Mocha is also spelled Moka, and originally referred to a particular variety of coffee which itself was named after a Yemen port near a traditional and renown coffee-growingcktt region.
MOCHACCINO
To make a Mochaccino, pull a single shot of espresso and mix in one ounce of chocolate syrup or chocolate powder. Then fill the cup almost full with steamed milk, and finally top it off with some foam.
MOCHA LATTE
To make a Mocha Latte, pull two shots of espresso and pour them into a tall cup. Now stir in one ounce of chocolate syrup or chocolate powder, then top it off with steamed milk and foam. The end result should be about one-fourth espresso, one-fourth chocolate, and half milk and foam.
