For the curious cup

A little inspiration, steeped slowly.

Explore a cold-brew kit concept we’re researching. We’ll share the details while we check the sourcing.

Sourcing concept

ounces · slow steep

Cold brew, at home

The cold-brew starter kit

A 64 oz pitcher, an 8 oz bag of fresh coffee, and an easy brew guide are the idea. We’re still checking suppliers, costs, and the right way to ship it.

Read about the concept

A familiar favorite, two ways

Hot or Chilled Coffee Mocha (Java Mocha)

Each recipe makes one cup. Choose dairy or a non-dairy milk, and adjust the sugar to suit your taste.

Serve warm

Hot Mocha Coffee

One serving · about 12 oz

Ingredients

8 oz strong brewed coffee, or 2 espresso shots plus 6 oz hot water
1 tbsp unsweetened cocoa powder
1–2 tbsp sugar (1 tbsp for less sweet, 2 tbsp for sweeter)
1 tbsp hot water, to make the chocolate base
4 oz milk, warmed (dairy or non-dairy)
¼ tsp vanilla extract, optional

Preparation

In your serving mug, whisk the cocoa, sugar, and 1 tbsp hot water into a smooth paste.
Slowly pour in the hot coffee (or espresso and hot water), stirring until the chocolate base is fully mixed in.
Stir in the warmed milk and optional vanilla. Taste, adjust the sweetness if you like, and serve warm.

Serve chilled

Iced Coffee Mocha

One serving · pour over ice

Ingredients

¾ cup (6 oz) chilled strong brewed coffee, or 2 espresso shots plus ½ cup (4 oz) cold water
1 tbsp unsweetened cocoa powder
1–2 tsp sugar for a lighter mocha, up to 1 tbsp for sweeter, or 1 tbsp chocolate syrup
1 tbsp hot water, only if using sugar
¾ cup (6 oz) milk (dairy or non-dairy)
1 cup ice
Whipped cream, optional

Preparation

If using sugar, whisk it with the cocoa and 1 tbsp hot water into a smooth paste. If using syrup, stir the cocoa into the syrup until smooth.
Gradually whisk the chilled coffee into the chocolate base until smooth, then stir in the milk.
Fill a glass with ice and pour the mocha over it. Add optional whipped cream and serve.