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May 17, 2010 11:05 AM

Starbucks Iced Mocha at Home (in five minutes using an Aeropress)

I love a good iced mocha from Starbucks (I guess that means I am not a true coffee aficionado, but I do enjoy the taste of a fresh cup of black coffee). I see iced mochas as essentially a gourmet chocolate milk. I recently quit smoking and started drinking iced mochas on a daily basis - I quickly realized that, at $4-5 per cup, I was spending just as much on coffee that I had been on cigarettes. After some trial and error, I finally figured it out. Here's how I make iced mochas at home:

Total time: about 5 mins.

Tools: Aeropress, 16oz cup, table spoon, grinder.

Starbucks Espresso Roast (whole)
Starbucks Mocha Powder
Bottled water

1. Put 1 heaping tablespoon of Mocha Mix into bottom of sturdy 16oz cup (I use a Starbucks clear plastic thermal cup)
2. Grind two rounded Aeropress scoops of Espresso roast beans (I used a twenty dollar Hampton Bay grinder)
3. Put filter in Aeropress, dump in grounds (using included funnel)
4. Add bottled water to Aeropress plunger up to between 2 and 3 mark
5. Microwave water until temp is around 180 F (takes about 50 sec in my microwave)
6. Put Aeropress on top of cup, pour in hot water, stir for about 3 secs with included stir
7. Press plunger all the way down (takes decent pressure and about 10 seconds)
8. Put Aeropress aside, stir mocha / coffee well (don't use the Aeropress stir unless you wipe off grounds first)
9. Add about half to two thirds of a cup of milk, stir again (I prefer skim milk)
10. Add ice (I prefer bagged ice)
11. Optionally, you can add whip cream (I prefer mine without whip)

That's it. Enjoy!

TIPS: Starbucks mocha powder is key; you can find it online, as well as in many stores. My total investment was $30 for an Aeropress, and $20 for a Hampton Bay Grinder; coffee is about $10 per pound, mocha powder is about $10 per tin. So $50 upfront, and about $10-20 per month. Also, since I buy my supplies from Starbucks, I became a rewards member to get free stuff.

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  1. I made some YUM iced coffee today -- using the NYT cold brew method. Mixed up water and ground coffee (NYT says to use a jar--I did it in a plastic pitcher). Left it on counter overnight. Strained it and added equal amount of milk. Over ice, with a splash of macadamia nut syrup for sweetening and flavor. WOW!