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Caffè Pedrocchi: Padua’s Mint-Cream Coffee Recipe

Caffè Pedrocchi is warm espresso topped with cool mint cream and a light cocoa dusting. Sip it without stirring so the fresh mint, silky cream and warm coffee meet in the mouth.

By Mara EllisonReviewed by Online Coffee Guide editorial teamPublished 5 min read
Caffè Pedrocchi with pale green cream and cocoa in a white cup
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Drink Snapshot

Caffeine
80 mg referencePrepared espresso plus unsweetened cocoaCoffee choice and extraction change the actual amount.
Calories
125 kcalEstimated named-ingredient servingIncludes the cocoa finish; this is not the café’s nutrition information.
Serving, sugar and sources
Serving
36 g espresso + 30 g (1.1 oz) cream + 5 ml (1 US tsp) mint syrup + 1 g cocoa
Made with
Espresso, mint-flavored cream and cocoa
Sugar
5.2 g total. Estimated total sugar from the named cream and mint syrup.
Preparation
About 5 minutes; espresso ready

Arla and Fabbri product labels plus USDA espresso and cocoa records, checked 27 September 2026. See the full calculation or label comparison.

Key Takeaways
  • Soft, pourable cream lets the cool topping and warm espresso meet in the sip; stiff cream makes that contrast harder to enjoy.
  • Start with the measured mint syrup before increasing it, because syrup strength can quickly overwhelm a small coffee.
  • Sip without stirring to keep the cool cream and warm espresso distinct.
On This Page10 Sections

What Makes It a Pedrocchi Coffee?

Mint belongs in the cream, with espresso underneath and cocoa on top. The official Caffè Pedrocchi description specifies 100% Arabica espresso, fresh cream emulsified with mint syrup, and bitter cocoa. It also tells guests not to stir. The café’s name refers both to the historic establishment and to its signature drink.

The quantities below are our home adaptation. A Nims home recipe for caffè padovano likewise combines espresso with mint-flavored cream, but does not specify a syrup dose. Here, weighing the cream and measuring the syrup makes the portion repeatable.

Warm espresso beneath cool mint cream and a light cocoa dusting, served without stirring.
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Sip warm espresso through the cool mint cream and light cocoa dusting without stirring.

What Does Caffè Pedrocchi Taste Like?

The first sip passes through cool, sweet mint cream before reaching warm, bitter espresso. Cocoa adds a dry chocolate aroma over the top, while the cream leaves a silky coating. The mint should feel fresh against the roast flavor, with enough coffee at the finish to keep the combination lively.

I keep the mint restrained because a fresh aroma is most enjoyable to me when cocoa and espresso remain clear underneath.

Caffè Pedrocchi Home Recipe

Recipe

Caffè Pedrocchi Home Adaptation

Makes:
1 serving
Time:
About 5 minutes; espresso ready

Ingredients

  • 36 g warm prepared espresso
  • 30 g (1.1 oz) cold unsweetened 35% whipping cream
  • 5 ml (1 US tsp) Fabbri Sciroppo Menta, regular sweetened syrup
  • 1 g unsweetened natural cocoa powder

Equipment

  • Scale accurate to 0.1 g for cocoa
  • Graduated milliliter measure
  • Small chilled bowl
  • Small whisk
  • Fine sieve
  • Spoon
  • 150 ml (5.1 US fl oz) heatproof cup

Method

  1. Thicken the cream. Lightly whisk the cold cream in the chilled bowl until thickened but still pourable.
  2. Add the mint. Gently fold in the measured mint syrup.
  3. Top the coffee. Put the warm prepared espresso in the cup. Slowly spoon or pour all the mint cream over it.
  4. Finish and sip. Sift the cocoa evenly over the cream. Serve promptly and sip without stirring.

Estimated nutrition: 125 kcal; 5.2 g total sugar. Per cup, with Arla 35% cream and regular Fabbri Menta syrup.

Recipe notes

Contains milk. Weigh cream before whisking; keep it pourable.

Use regular mint syrup, not mint extract or liqueur.

Prepare the coffee using your usual espresso method, then weigh 36 g of collected espresso. The quantities in this card are a home adaptation.

The nutrition example uses Arla Piskefløde 35%, SKU 64625, and regular Fabbri Menta syrup, not Menta Zero or an almond-and-mint syrup.

Mint Cream: Texture and Sweetness

Aim for a soft topping that flows slowly from a spoon. Stiff whipped cream makes a different texture, while completely liquid cream is harder to keep above the espresso. Fold the syrup in gently after lightly whisking the cold cream.

Adjusting mint cream for the home Pedrocchi recipe
Adjusting mint cream for the home Pedrocchi recipe
What you noticeA useful adjustment
Mint overwhelms the coffeeTry 2.5 ml (½ US tsp) syrup next time; different bottles have different flavor strength
The topping forms a stiff moundWhisk less and stop while the cream remains pourable
Cream immediately disappears into the coffeeThicken it a little more and add it slowly over a spoon
The first sip is powderySpread the cocoa thinly and evenly rather than leaving a mound
The topping looks pale rather than greenCheck the syrup; color depends on its formulation, not just mint intensity

Use beverage syrup, not an equal spoonful of peppermint extract or mint liqueur. Extract has a different concentration; liqueur introduces alcohol. The named Fabbri syrup contains sugar and mint flavoring. It supplies the sweetness in this recipe, so there is no separate sugar addition.

The cream contains milk. A plant-based whipping product is a possible variation, but its whipping behavior and nutrition need its own label. Do not assume a dairy-free milk will make the same topping.

Pedrocchi, Peppermint Mocha and Other Cream Coffees

Pedrocchi concentrates the mint in the topping. A peppermint mocha generally mixes mint and chocolate flavor into an espresso-and-milk drink. Adding cocoa to the top of this small cream coffee does not make it the same recipe.

Pedrocchi and neighboring espresso drinks
Pedrocchi and neighboring espresso drinks
DrinkDefining preparation
This Pedrocchi home versionEspresso beneath mint cream, finished with cocoa
Espresso con pannaEspresso with whipped cream; mint is not required
BicerinCoffee, drinking chocolate and cream, associated with Turin
Caffè marocchinoSmall espresso drink with cocoa and milk foam

Is There a Cold Version?

Yes. The café separately lists Caffè Pedrocchi estivo, using cold espresso, mint cream and cocoa. That does not mean the usual warm-coffee version needs ice.

For a simple cold variation, cool 36 g prepared espresso. Lightly whisk 30 g (1.1 oz) cold cream until thickened but pourable, fold in 5 ml (1 US tsp) regular mint syrup, spoon it over the coffee and finish with 1 g unsweetened cocoa.

Caffè Pedrocchi Calories, Sugar and Caffeine

One measured home serving is estimated at 125 kcal, 5.2 g total sugar and 80 mg reference caffeine. The figures include cocoa and describe this adaptation, rather than the café’s serving.

Serving calculation and ingredient sources

Arla’s named cream provides 338 kcal and 3.4 g sugar per 100 g. Our 30 g portion contributes 101.4 kcal and 1.02 g sugar. Fabbri’s regular Menta syrup lists 338 kcal and 84 g sugar per 100 ml of syrup: 5 ml adds 16.9 kcal and 4.2 g sugar. Use the syrup column, not the label’s diluted-beverage values.

USDA’s prepared espresso record, NDB 14210, gives 9 kcal per 100 g; 36 g adds 3.24 kcal. Unsweetened cocoa, NDB 19165, provides 228 kcal and 1.75 g sugar per 100 g, adding 2.28 kcal and 0.0175 g sugar for 1 g. The total is 123.82 kcal and 5.2375 g sugar, rounded to 125 kcal and 5.2 g.

The caffeine reference is 36 g espresso × 212 mg/100 g = 76.32 mg, plus 1 g cocoa × 230 mg/100 g = 2.3 mg. Together that is 78.62 mg, rounded to 80 mg. This is a public-record estimate, not a measurement of the finished recipe.

Changing sweetness and changing richness are different adjustments. Halving the syrup to 2.5 ml (½ US tsp) removes an estimated 8 kcal and 2.1 g sugar; the cream still contributes 101 kcal. The lower-syrup serving is therefore estimated at 115 kcal and 3.1 g sugar. To reduce the cream portion, weigh the smaller amount and recalculate from its label rather than assuming a less sweet drink is much lower in calories.

Decaf espresso lowers the coffee’s caffeine contribution, but does not remove the cocoa’s caffeine.

The Padua Café Behind the Drink

Caffè Pedrocchi opened in Padua in 1831, in a building designed by Giuseppe Jappelli for Antonio Pedrocchi. It became a place for writers, travelers and business people to meet, with social life extending well beyond the coffee cup.

The café’s account of its Sala Verde describes a room where people could warm up and rest without having to buy anything. That welcoming tradition is part of the establishment whose name the mint-cream coffee carries.

Common Questions

Should I stir Caffè Pedrocchi?
The café recommends leaving it unstirred. Sip through the mint cream so you experience it together with the espresso underneath.
Does Caffè Pedrocchi contain alcohol?
This home recipe uses mint syrup, not mint liqueur, and has no alcoholic ingredient. Check the ingredients if ordering a variation or changing the syrup.
Can I make Caffè Pedrocchi without an espresso machine?
Yes. Start with 36 g (1.3 oz) prepared moka-pot coffee. Lightly whisk 30 g (1.1 oz) cold cream until thickened but pourable, fold in 5 ml (1 US tsp) regular mint syrup, spoon it over the coffee and finish with 1 g unsweetened cocoa. The coffee base has a different flavor and caffeine content from espresso.
Is the cream in Caffè Pedrocchi supposed to be green?
Its color depends on the mint syrup. A pale or uncolored syrup does not necessarily have less mint flavor; use its taste and label rather than color alone.
Is the Caffè Pedrocchi topping ice cream?
No. This recipe uses cold whipping cream lightly thickened with a whisk. Mint ice cream would make a different dessert-style serving.

For the alternative in the questions above, follow the moka-pot brewing guide, then weigh the prepared coffee portion before adding the topping.

Editor's Take

Sources and Further Reading

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