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What is Mocha Coffee? Iced Mocha Recipe Tutorial & Brewing Process Guide

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange for more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). Iced Coffee: Iced Mocha Coffee Tutorial. This morning, although I brewed two cups of coffee, I finally controlled myself not to drink it all, trying to reduce my coffee intake. Looking back at the remaining cold coffee, about 200cc, I thought it was a bit of a waste, so I decided to make something with it.

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Iced Coffee: Iced Mocha Coffee Tutorial

Although I brewed two cups of coffee this morning, I finally controlled myself from drinking it all, trying to reduce my coffee intake. Looking back at the remaining cooled coffee, about 200cc, I thought it would be a pity to waste it, so I decided to make some simple coffee jelly. Before dinner, I found that drinking only one cup of coffee really couldn't get me through the day, so I immediately made myself another iced mocha coffee.

This was my first time making iced mocha coffee, created casually because I wanted to use the coffee jelly I made in the morning. I named this original homemade iced coffee 'Ice Crystal Mocha Coffee'—'ice crystal' represents the coffee jelly, and 'mocha' represents the addition of chocolate syrup. It's truly delicious and visually appealing.

Layer by Layer Ingredients

Cup Rim Decoration Ingredients: One lemon or appropriate amount of store-bought bottled lemon juice, appropriate amount of sugar.

Chocolate Syrup: 1.5 tablespoons

You can also use homemade caramel syrup (or honey) 1 tablespoon + chocolate sauce (or cocoa powder) 0.5 tablespoon, mixed well. For homemade caramel syrup method, please refer to Caramel Macchiato ♣ Homemade Caramel Sauce.

Coffee Jelly: 3 tablespoons. Homemade or store-bought coffee jelly both work.

Homemade Simple Coffee Jelly: In a pot, add 200CC coffee liquid, 5g gelatin, and 1-2 tablespoons caramel syrup (adjust sweetness to your preference). Heat to 80-90°C, turn off heat, mix quickly, pour into a container, cover with plastic wrap, and refrigerate.

Iced Milk: 100CC, Iced Fresh Cream: 30CC

French Roast or Espresso: 170CC

Remember to use strong coffee brewed from dark roast coffee beans, otherwise the coffee flavor will be diluted by the milk.

Iced Fresh Cream: Appropriate amount

About 30CC whipped, for top decoration. Add the amount you like.

Notes:

One tablespoon = 15CC

The above ingredients should be calculated based on your available glass capacity at home. The volume ratio of 'coffee' to 'total milk and fresh cream' can be based on 1:1, then adjust to your preferred coffee strength according to your taste. This time I used a different glass, its 80% capacity is 400CC. I increased the coffee volume, wanting to create an adult-flavored iced coffee, but added interesting coffee jelly and chocolate syrup, so the flavor is moderately strong with a subtle sweetness.

Instructions

Cup Rim Decoration (as shown in left picture): Rub a lemon around the cup rim to coat it with lemon juice; if using store-bought bottled lemon juice, use kitchen paper towels dipped in lemon juice and rub around the cup rim. Then put appropriate amount of sugar in a small plate, turn the cup upside down, apply even downward pressure to coat the cup rim with a circle of sugar, then turn the cup right side up. This step is purely decorative—the sugar rim decoration echoes the 'ice crystal' theme again. You can skip this step completely without affecting the flavor.

Put chocolate syrup at the bottom of the cup, then scoop in the coffee jelly (as shown in the right picture above).

Mix the iced milk and iced fresh cream well, then pour into the cup over the coffee jelly.

Cooling Coffee: Add ice cubes to brewed hot coffee in a shaker, shake quickly to cool, or place ice cubes and water in a large metal basin, put the hot coffee in a container, then place it in the large metal basin to cool.

Pour the cooled coffee into the cup. When pouring, use the back of a spoon to reduce the impact force, slowly pouring the coffee liquid over the spoon back to the cup edge. (For photo reference, please see Iced Latte 1).

Whip the iced fresh cream into foam, pour into the cup until 80-90% full, depending on personal preference for the amount of top decoration cream.

How to Drink

Drink while stirring with a straw. Since the coffee jelly is made with gelatin, small-diameter straws can also easily suck up the soft, smooth coffee jelly. If using store-bought coffee jelly, break the coffee jelly into smaller pieces or use a large-diameter straw. As mentioned earlier, this 'Ice Crystal Mocha Coffee' has a moderately strong flavor with subtle sweetness suitable for adults. The chocolate syrup used has a special flavor but isn't overly sweet, bringing a refreshing mocha flavor for hot weather.

Final Thoughts

Because I wanted to use the cooled coffee, I made coffee jelly. And because I wanted to use the coffee jelly, I looked at the ingredients I had on hand and created 'Ice Crystal Mocha Coffee.' However, don't go to restaurants or cafés and order 'Ice Crystal Mocha Coffee' from the owner—no one will know what it is! Occasionally enjoying original homemade iced coffee at home gives you a unique feeling. Make a cup of your own special coffee!

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online shop services. https://shop104210103.taobao.com