Caffe Marocchino, the Italian version of chocolate coffee !

It is well known that Italians do not particularly like the additional flavors in their coffee, preferring to keep things simple. The exception to the Italian rule is probably Marocchino from Northern Italy.

Marocchino is a relatively simple coffee beverage based on espresso, as well as all Italian coffees, but it is particularly impressive in its appearance if it is properly prepared and its taste is very interesting, as it combines the espresso's favorite flavors with bittersweet sense of authentic cocoa. Although Marocchino is a "chocolate" coffee, it has nothing to do with today's hot chocolate coffee beverages, that are overflowing with syrup and whipped cream: consisting of espresso, frothed milk and cocoa, Marocchino relies on the quality of its ingredients and in its proper preparation, that gives it an impressive appearance and a delicious flavor.

Although its name may be confusing enough, Marocchino has nothing to do with Morocco, as it is a true child of Italy, but its history remains extremely interesting. Marrochino was born in Northern Italy, Alessandria, with Bar Carpano claiming his paternity. Just opposite of Bar Carpano there was a leather goods market, and the myth states that the Carpano baristi named the new café they serverd "Marocchino," as it reminded them of the color of the fine quality leather they used to see every day going to the shop. In other parts of Italy, it can be found with the names "Bicerin" and "Espressino" and with small variations, however, Marocchino is his oldest and more authentic version.

The ingredients of Marocchino are simple, but the recipe requires a skill and experience in making beverages, as it is important that our beverage has "layers" and that the ingredients do not mix right away. However, with little experimentation and little effort, we can easily prepare Marocchino that would be envied by Carpano's baristi!

What do you need for an authentic Maracchino?

• A transparent glass, narrower at the base and wider at the top
• An espresso
• Milk
• Bitter, unsweetened cocoa powder

How Maracchino is prepared?

• Heat the glass lightly, putting hot water in it for a while. Wipe carefully and keep the glass warm.
• Sprinkle the base and the walls of the glass (up to the waist) with the cocoa
• Meanwhile,  prepare the hot frothed milk. Its texture should be very dense, as it should "stand" without any problem.
• Extract the espresso directly into the glass. Sprinkle with a little more cocoa powder on the surface of the espresso cream.
• With careful movements (ideally with a bartender spoon), add the frothed milk over the espresso to make a thick layer about three times the size of the espresso layer.
• Sprinkle a little more cocoa powder at the top of the beverage.

Tips for a succesful Marocchino

• Traditionally, Marocchino is served without sugar, so that its aromas are more straightforward, but if we get used to drinking our sweet coffee, we can add a little sugar, but always in moderation.
• Marocchino's only difficulty is to get the right milk froth but with little experience and a good milk frother, you can easily achieve the right result.
• It is important that our beverage has the right layers until at least when it is served, as it is a key element of the recipe, but also an element that makes Marocchino particularly impressive.
• It may be a chocolate beverage, but Marocchino does not contain sugar, and its cocoa is unleavened and bitter: it is best to use a sweet-smelling coffee for our espresso, ideally 100% Arabica, that will pleasantly counter the bitterness of cocoa. Prefer Italian blends like Kimbo's Aroma Gold or Hausbrandt's Gourmet Columbus.

Marocchino is the Italian version of Mocca, a drink that combines the tastes of coffee and chocolate without getting heavy. If you have friends who are addicted to the heavy, super-delicious coffees with excessive doses of whipped cream and syrups, the next time you call them home, let them see the light with a traditional Italian Marocchino: coffee and cocoa never fit better!