Latte and mocha side by side
Drawn from our drinks chart data, in millilitres. The extra layer in the mocha is the chocolate.
| Per drink | Latte | Mocha |
|---|---|---|
| Espresso | 40 ml | 40 ml |
| Steamed milk | 230 ml | 230 ml |
| Milk foam | 15 ml | none |
| Chocolate | none | 30 ml |
| Typical total | about 9.6 fl oz (285 ml) | about 10 fl oz (300 ml) |
| Caffeine | about 125–190 mg (double shot, from the espresso): the same in each | |
| How it is made | Pull a double shot into a large cup. Steam a larger volume of milk. Pour it over the espresso and finish with a thin foam layer. | Put the chocolate sauce in the cup. Pull the espresso onto it and stir. Add steamed milk. |
Typical builds from the sources listed below; cafés vary. Open the drinks chart in compare mode to see them side by side. Last checked 2026-11-04.
The difference in one line
The Coffee Locator describes a mocha as a double espresso with 6 to 8 oz of steamed milk and 1 to 2 oz of chocolate sauce, 10 to 12 oz in all. Coffee at Three gives 8 oz of milk and a 12 oz total. A latte has the espresso and milk but no chocolate, with 8 to 12 oz total in Seattle Coffee Gear's guide. Everything else, including the shot, is the same.
| Latte | Mocha | |
|---|---|---|
| Espresso | Double shot | Double shot |
| Steamed milk | About 230 ml | About 230 ml |
| Chocolate | None | About 30 ml of sauce |
| Foam | Thin layer | Thin or none |
| Typical total | 8 to 12 oz | 10 to 12 oz |
Making a mocha at home
- Chocolate first. Put the chocolate sauce in the cup.
- Pull the espresso onto it. Stir so the chocolate dissolves.
- Add steamed milk. Pour it in; top with a little foam if you like.
Making a latte is the same without step one. Our latte vs cappuccino page covers the milk side, and the milk pitcher guide helps with volumes.
Caffeine
The same double shot gives the same range for both, about 125 to 190 mg. Chocolate contains some caffeine, but our sources give no figure, so we do not count it. Details in caffeine in an espresso shot.
Mocha mistakes and how to fix them
A mocha is easy to make badly because the chocolate does not always mix. These are the common problems and the fix for each.
| Problem | Likely cause | Fix |
|---|---|---|
| Chocolate left in a lump at the bottom | The sauce was not stirred into the espresso | Pull the shot onto the sauce and stir before adding milk |
| Drink tastes only of chocolate | Too much sauce for the amount of espresso | Use less sauce; the quantity in our sources is one to two ounces for a full-size drink |
| Drink tastes flat or thin | Weak shot or too much milk | Check the shot first, as in our dial-in guide |
| Milk scalded or bitter | Steamed too hot or too long | Stop steaming earlier; see our froth guide |
| Sauce sticks to the cup | Added to a cold cup, or too little stirring | Warm the cup and stir the sauce with the shot |
If you are choosing between the two, decide by taste rather than strength: they carry the same double shot, so the real difference is whether you want chocolate in the cup. See how to dial in for the shot and how to froth milk for the milk.