# How to make Dubai chocolate coffee at home

> Pistachio, tahini, toasted kataifi and a proper shot of espresso. The viral chocolate bar's coffee shop cousin is easier to make than it looks.

By Joey Krosch. Published 2025-01-15, updated 2026-08-17.

Dubai chocolate coffee grew out of the viral pistachio-and-kataifi
chocolate bar that swept social media a few years ago, and it's turned
into a genuine coffee shop trend in its own right rather than a passing
novelty. The combination, pistachio cream, tahini, toasted kataifi pastry
and good milk chocolate over a proper espresso, sounds like a lot, but it
comes together cleanly once you understand the technique.

## Get the espresso right first

Everything else builds on this. Use 18 to 20 grams of finely ground
coffee, aiming for 36 to 40 grams of liquid extracted over 25 to 30
seconds, standard specialty espresso parameters. For this drink
specifically, pull slightly shorter than usual, somewhere between a 1:1.8
and 1:2 ratio, so you get a concentrated base that holds its own once the
chocolate and cream are added. Choose beans with medium to dark roast
character and genuine chocolate or nutty notes, they'll complement the
Dubai chocolate flavours rather than compete with them.

## The classic hot version

**You'll need**: 18 to 20g finely ground espresso coffee, 40g Dubai
chocolate (or your own blend of melted milk chocolate, a tablespoon of
pistachio cream and half a teaspoon of tahini), 150ml whole milk, toasted
kataifi pastry and crushed pistachios to finish.

Melt the chocolate gently, low heat or short microwave bursts, stirring
often so it doesn't catch. Pull your espresso shot, then pour the melted
chocolate over the hot espresso and stir gently, the heat keeps everything
fluid and easy to combine. Steam your milk to exactly 65°C for proper
silky microfoam, too hot and you'll pick up bitter notes that clash with
the chocolate. Pour the steamed milk over the chocolate-espresso base,
letting it swirl naturally, then top with toasted kataifi and crushed
pistachios.

> **Watch the water near the chocolate:**
> Water makes chocolate seize instantly. When you're combining chocolate
> with hot espresso, work quickly while both are hot and keep any extra
> water well away from the mixture.

## The iced version with pistachio foam

Cold brew is the better base here, its smooth, low-acid character
complements the chocolate and pistachio rather than fighting for
attention. Use coarsely ground coffee at a 1:4 to 1:8 ratio depending on
strength preference, steeping 12 to 18 hours, then strain through a
fine-mesh filter.

For the pistachio foam, whisk equal parts heavy cream and pistachio cream
until you get stiff peaks, close to a meringue consistency. The cold
temperature helps it hold its shape rather than collapsing as you drink.

To build the layers: fill a glass with ice, pour cold brew concentrate to
about two-thirds full, add the melted Dubai chocolate mixture slowly down
a bar spoon held against the glass, then spoon the pistachio foam gently
on top. Garnish with crushed pistachios and kataifi threads.

## A few variations worth trying

**Cardamom**: crush two to three pods into the espresso grounds before
brewing, a nod to traditional Arabic qahwa where spiced coffee is often
paired with dates.

**Dark and intense**: swap the milk chocolate for 70% dark, less sweetness,
more chocolate intensity, and it pairs particularly well with naturally
processed, fruit-forward beans.

**Rose water**: a drop or two in the milk before steaming adds a floral
lift that complements pistachio nicely. Use restraint, rose water is
strong and easy to overdo.

## If something goes wrong

**Chocolate turns grainy**: it's seized from contact with water, heat
slowly and keep any liquid other than the espresso well away from it.
**Foam collapses too fast**: use cream with at least 35% fat and whisk
until you genuinely see stiff peaks, not just soft ones. **Layers won't
separate**: make sure your cold brew is properly chilled and pour slowly
down a bar spoon rather than straight in. **Too sweet**: cut the chocolate
back slightly or pull a stronger espresso shot to balance it.

## The takeaway

This isn't a gimmick drink once you actually make it properly, the
combination of pistachio, tahini and espresso genuinely works together.
Good espresso technique and a bit of care with the chocolate are what
separate a real version from a disappointing one.