As far as food fads go, protein and the desire for more protein seems to be as enduring as the non-fat craze of the 80s and 90s. Protein injection into familiar foodstuffs and beverages seems to only be getting more pronounced. This also applies to coffee. Protein enhanced coffee beverages, or "proffee", lines RTD shelves in the grocery store and even Starbucks is joining the game with a range of protein infused lattes. Highly addictive and soul draining mobile apps like TikTok and Instagram come out with viral proffee hack each week.

For this episode's Mocha Moment Presented by Ghirardelli, we took the proffee world we're all living in and made something truly delicious on this week on the Coffee Sprudgecast. That's right, it's a count your macros mocha that's as protein-packed as it is rich and decadent.

It's a cottage cheese and milk based beverage we're calling The Mocha Fromage.

Heck, call us proffee purists. And before you wince at the idea of cottage cheese in your coffee, make it yourself! Trust us when we say: cottage cheese milk is going to be huge.

This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco.

1. Create the cottage cheese milk base. Place a cup of cottage cheese and a cup of milk in a blender. Pulse until all of the chunks have been blended out. Pour the frothy cheese milk mixture into a vessel and refrigerate for an hour, or until the bubbles have dissipated.

2. Place a heaping tablespoon of Ghirardelli Sweet Ground Dark Chocolate and Cocoa Powder into a pre-heated 8-10oz vessel.

3. Add espresso to the powder and whisk until combined.

4. Steam and lightly aerate cheese milk to 140-150ºF.

5. Plop a little cheese milk into the espresso/chocolate mix and stir again before pouring the rest of the milk into the mug. Refrigerate remaining cheese milk and use within a day.

6. Sip your Mocha Fromage, perhaps with a piece of funky soft cheese to really kick it up a notch.

The Coffee Sprudgecast is back, it's springtime, the world is buzzing about World of Coffee San Diego, and we're buzzing about The Sprudge Twenty Presented by Pacific Barista Series. Nominations are now open for the eighth annual Sprudge Twenty class, honoring inspiring coffee professionals worldwide.

Perusing the cookbook sections at thrift stores can be a real treat. While digging through well worn copies of Dump Cakes and other Cathy Mitchell classics, we absolutely screamed when we discovered a pristine third edition copy of The Ghirardelli Cookbook (1986). We've worked with Ghirardelli for a number of years, and on the Coffee Sprudgecast here in 2026 we are teaming up to dive deep into the rich and chocolatey world of all things mocha with a segment we're calling Mocha Moments. This forty-year-old cookbook, released in the height of the 1980s San Francisco specialty chocolate boom, is chock full of inspirations for this episode's mocha. We decided to adapt the "California Cappuccino"—a playful mix of chocolate, brandy, and foam—to create something we're calling the California Sober Mocha Cappuccino. By omitting the brandy and subbing out instant coffee with freshly pulled shots of La Barba espresso on our Sprudge HQ Linea Mini, we keep it NA while still leaning in on the psychotropic and mind-altering caffeine buzz, in true California Sober fashion. Before you begin writing your stern letter scolding us for the misnomer, we recognize mocha cappuccino is confusing, redundant, and perhaps, yes, an abuse of the english language. But we're coffee purists, purely having fun with coffee, and to be quite honest, mochas that are one third coffee and chocolate, one third steamed milk, and one third microfoam (the traditional cappuccino rule of 1/3s) is absolutely stunning. Who needs whip when you've got sweet, sweet gently warmed and textured Pacific Barista Series pistachio milk (btw, pistachios sourced from California last time we checked!) Before sliding into our DMs, perhaps give this recipe a shot: The California Sober Mocha Cappuccino Adapted from The Ghirardelli Cookbook by Phyllis Larsen (Third Edition, 1986) 1 heaping tablespoon Ghirardelli Sweet Ground Chocolate & Cocoa Powder 2oz La Barba Espresso 4oz frothy Pacific Barista Series Pistachio Milk

1. Warm a diner mug with hot water to keep things nice and toasty.
2. Place a heaping tablespoon (Phyllis Larsen insists on heaping and who are we to say no?) of Ghirardelli Sweet Ground Chocolate & Cocoa powder in the mug.
3. Pull a double shot of espresso directly into your mug and mix until the chocolate powder and espresso have combined.
4. Steam milk, cappuccino levels of froth, so that it almost doubles in volume. No soap sud bubbles, please—we're looking for micro-foam here, people.
5. Add a bloop of that textured milk in the mug, stir it up, and add the rest. Bonus points if you can make a pattern in the shape of the state of California.
6. Enjoy!

We talk about the whole dang world of coffee in this episode—guides from across the globe published right here on Sprudge. We also talk about World of Coffee, formerly SCA Expo, taking place next month in sunny San Diego. Check out the articles mentioned below. https://sprudge.com/hey-san-diego-sprudge-wants-to-hear-all-about-your-plans-for-world-of-coffee-2026-777438.html https://sprudge.com/in-hanoi-roaster-retailer-cafes-offer-a-glimpse-into-vietnams-changing-coffee-culture-468966.html https://sprudge.com/the-sprudge-guide-to-coffee-in-kigali-rwanda-378657.html https://sprudge.com/the-sprudge-guide-to-coffee-in-seongsu-dong-seoul-559102.html https://sprudge.com/the-sprudge-guide-to-coffee-in-ipoh-malaysia-457591.html https://sprudge.com/the-sprudge-guide-to-historic-cafes-in-tangier-morocco-489099.html Also worth checking out: Old Town Tequila in San Diego Boom Boom Room in San Diego Listen to the whole episode right here: This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco.