Marocchino
Marocchino
A popular Italian coffee that’s layered with espresso, chocolate and topped with a frothy head.
It’s rich & decadent and doesn’t impact on the coffee strength or flavour using a Ristretto as your base.
There are many ways to make this brew and our recipe involves smearing the inside of your glass with gooey chocolate.
All in all, a bit difficult to master but the results will make this a house favourite.
In this guide, were going to demonstrate and help you make a delicious Italian chocolatey coffee which is relatively new on the cafe scene infamously known as the Marocchino.
We’ve given this recipe a difficulty rating of 3.5 because it requires some patience and some milk frothing expertise to assemble, just remember not to stir your coffee unless adding sugar, just let the steamed milk envelope your brew gently by itself.
The marocchino is way different to other coffee and chocolate brewski’s because the first thing to point out is that it’s small which packs a mighty punch by combining a Ristretto with layers of intense chocolate.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it authentic and pour your brew into a nicely shaped glass gibraltar cup. However it will look just as appealing in any 4-6 ounce double walled glass coffee cup. The important thing is to keep it classy and glassy.
The Marocchino needs the following considerations, we’re still going to utilise a 14g dose of medium to finely ground espresso with a total volume of 25-30ml that’s delicately topped by thick hot chocolate layer and micro foam.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture and try to create a lot of foam.
Now prepare your Gibraltar cup
Get your favourite chocolate spread or syrup and spread it around the cup, you can even go as far as covering the rim of your glass cup in the same chocolate.
Step 2
Position your gibralatar cup directly underneath the spout of your locked portafilter.
Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
Start pouring your foamy milk slowly and close to the cup and aim for the centre and top the cup with the remaining foam.
