Dark Mocha
Most mochas drown the coffee in syrup. Ours uses real 70% dark chocolate melted into the milk, so the cup tastes of cocoa and roasted coffee rather than sugar — bittersweet, balanced, and far less cloying than the café standard.
We pull a dark-roast shot for this one specifically, because the deeper, bittersweet espresso stands up to the chocolate instead of vanishing under it. The two meet in the middle.
It’s the cup people order as a treat and then quietly come back for. Available with oat milk, which suits the chocolate surprisingly well.
- Real 70% dark chocolate, no syrup
- Dark-roast espresso to match
- Bittersweet, not sugary
- Oat or almond milk available
- A treat that still tastes of coffee
The sweet tooth who still wants a serious coffee.
Pairs nicely with: Sea-salt cookie · Chocolate babka.
Real chocolate, not syrup — ask for it less sweet if you prefer.
More from the menu
House signature Flat White
Our house espresso under a thin, glossy layer of steamed milk — the cup we judge every batch by.
Long Black
A double shot poured over hot water — black coffee with the crema and clarity kept intact.
House signature Filter / Pour-over
A single-origin bean brewed by hand, cup by cup — the clearest way to taste where coffee comes from.