Café Marocchino
A small but indulgent Italian coffee layering rich espresso, cocoa powder, and dense milk foam in a delicate glass.
Dusting the Base
Coat the inside bottom and sides of your small clear glass with a generous dusting of unsweetened cocoa powder.
The Extraction
Extract a single shot of espresso directly into the cocoa-dusted glass. The hot espresso will slightly melt the cocoa powder, integrating the flavors.
Texturing the Milk
Steam the milk specifically to create a dense, thick foam, much like a traditional dry cappuccino. You want mostly foam, not hot liquid milk.
Layering
Spoon the dense milk foam over the top of the espresso until it reaches the brim of the glass.
Service
Finish with a final, heavy dusting of cocoa powder over the pristine white foam. Serve immediately. The visual contrast in the glass is a key component of the experience.
The Café Marocchino originated in Alessandria, a city in the Piedmont region of Italy. Its name translates to “Moroccan,” but it has nothing to do with the country of Morocco. Instead, the beverage was named after a type of light brown Moroccan leather that was highly fashionable in Italy during the 1930s, as the color of the coffee mirrored the leather’s distinctive hue.
The Marocchino is essentially an evolution of the traditional espresso, designed for those who desire the indulgence of chocolate and milk without the large volume of a mocha or cappuccino. It is an exercise in restraint and layering. By using high-quality unsweetened cocoa powder rather than sweet chocolate syrup, the beverage maintains a sophisticated, bitter-sweet profile. The dense layer of milk foam acts as a velvety carrier for the cocoa, delivering a rich texture that beautifully complements the robust shot of espresso beneath.