Rhea Vendors' Trademark
Navigation menu - open Navigation menu - close
Rhea Gourmet Recipes

Pepper Mocha

Andrea Lattuada. SCA trainer and award-winning barista
Pepper Mocha

In a glass, put the cocoa powder and cover it with a freshly extracted single espresso. Then, use the French press to quickly mix for 30 times the cocoa and coffee concoction, and sprinkle a thin veil of cocoa powder on the surface. Whip the milk and pour it into the glass creating a latte art. For a final touch, sprinkle the needed amount of pepper and lemon peels on top.

  • Yirgacheffe coffee beans
  • Milk, 150 ml
  • Cocoa powder, 5g
  • Pepper, a little
  • Lemon peels, a few