Layering a latte macchiato or a mocha

Latte macchiato is a popular drink in many parts of Europe. However, most traditional cafes in Croatia don't offer it, and might not even know how to make it. Instead, you could ask for a similar drink: bijela kava (white coffee).

Note the difference between latte macchiato (which is milk "stained" with coffee) and espresso macchiato (which is an espresso "stained" with milk). They are separate drinks, and you should never confuse them. If you order a macchiato, you'll get the latter.

However, unlike most drinks latte macchiato is usually presented as a layered drink, in a tall glass. Making one is easier than it seems. Latte macchiato is mostly about milk, so milk should be given a priority. Follow the instructions for cappuccino, but the milk goes in first and there should be more milk than foam.

Then you touch the top of the foam with spoon... and slowly, gently pour coffee over the back of the spoon. The coffee will get settled in the middle layer, between milk and foam.

If you're making a mocha, you can make it in four layers: put syrup in first, than milk (gently), and then coffee. If done right, you should get a four-layer drink.

Coffee is a sensory experience. A well-presented coffee can have a huge effect on someone's enjoyment of coffee.

Still, it usually tastes better when stirred. So I suggest you do that before drinking :)

Making a mocha

Caffè mocha is basically a cappuccino flavored with chocolate, sometimes with whipped cream on top. It's also called chocolate cappuccino or mocaccino. Do NOT confuse it with similar sounding terms:

• Moka coffee is coffee made in a moka pot
• Mocha coffee beans are beans grown near (or shipped from) the port of Mocha (or Mokha), Yemen

It should taste delicious, creamy, sweet, chocolaty, smooth, velvety and luxurious - like hot chocolate with a punch of coffee. It's a good breakfast drink or a dessert by itself - it can pack some serious calories, especially if you make it with whipped cream. Don't be afraid of putting extra sugar in it - it helps bring out the chocolate. Also, since you get all the syrups and flavors, coffee is a bit muted - which means you can get a delicious mocha even with rather unexciting coffee.

Making it is similar to cappuccino, so refer to those instructions as well. You will need some espresso (or moka pot coffee, or aeropress coffee), foamed milk, and chocolate syrup. If you don't have chocolate syrup, you may mix cocoa powder and some water instead. Optionally, you might want to use whipped cream too. Once you prepare them, do the following steps.

Step 1: Add chocolate syrup of your choice. You might think this would be enough, but you really want to add more than this (double or triple) if you want to seriously taste the chocolate, since milk really dilutes the taste

Step 2: Pour in coffee and stir well to blend with syrup, maybe add a little more syrup

Step 3: Add milk/foam

Step 4 (optional): Add whipped cream on top

Step 5: Drizzle syrup or cocoa powder on top and serve

Best whipped cream is, of course, one you make yourself. Using the aerosol whipped cream simply does not have the same taste.

Standard whipping cream stuff. You can add aromas to your cream too.

If you're making a larger quantity, use something more powerful than milk frother

Layered mochas. Heavier whipped cream will sink through the lighter foam - especially visible on the right drink which has far more foam. I have also been very conservative with whipped cream. In plenty of cafes you get a huge mound of whipped cream.

A four-layer mocha. Chocolate is the bottom layer - in this version it's not pre-mixed with coffee. A bit light on milk. Stir before drinking.

Or, if you want to show the world just how Croatian you are, you can use this:

Using the white chocolate syrup instead, you'll get a white chocolate mocha. Using syrups in other flavors... well, you can get interesting results. Just remember: the more flavors and syrups you add, more calories you drink, and you can taste less of the actual coffee...