Mocha
Kakao bertemu espresso
Cokelat leleh di bawah shot, lalu susu.
Menu price · 240 ml · hot · Coffee menu
Typical composition
Vessel: 240 ml
In-cup: 230 ml (95.8%)
Headspace: 10 ml
Dose → extract: 18 g → 36 ml
Dine-in: Cangkir keramik 240–350 ml (dine-in)
Takeaway: Cup takeaway 8–12 oz + tutup
| Ingredient | Dose | In the cup | % In-cup | Process |
|---|---|---|---|---|
| Kopi murni (bubuk) Machine input — it does not fill the cup. | 18 g | 0 ml | 0% | 20 sec Input — tidak mengisi volume gelas; jadi puck/daun. |
| Hasil ekstraksi espresso | 36 ml | 36 ml | 15.7% | 28 sec Output mesin — 18 g bubuk menghasilkan volume ini, bukan sebaliknya. |
| Susu murni kukus (steam wand AP 530DB) | 180 ml | 180 ml | 78.3% | 28 sec Steam 55–65°C, mikrofoam; stretching 2–4 dtk. |
| Pemanis (gula/aren/madu/cokelat) | 20 g | 14 ml | 6.1% | 20 sec Masssa pemanis; volume kira-kira 0,7 ml/g setelah larut. |
Typical composition — ratios are not universal.
Caffeine: 63 mg / serving (50–90 mg · 26.2 mg/100 ml)
SVO Coffee and Tea recipe
Equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker
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First step: Ready the Apreciador AP 530DB (double heater, grinder, portafilter 58 mm). Brew boiler 92–94°C, steam ±1.0–1.3 bar. Flush group 2 s.
Cokelat leleh di bawah shot, lalu susu.
Kakao + espresso di kafe.
Dessert yang masih jujur soal kopi.
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.
Kakao + espresso di kafe.
Dessert yang masih jujur soal kopi.
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.