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Caffeinated coffee with milk
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Moka pot coffee with milk (180 g) has 43 calories. That works out to 24 calories per 100 g. It contains 3.6 g of carbs, 2.3 g of protein, 1.8 g of fat and 0.2 g of fiber. Its 0.3 µg of B12 covers 14% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
43
KCAL / 180G
Carbs
3.6g
· 1% DV
Protein
2.3g
· 5% DV
Fat
1.8g
· 2% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 23% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 43 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 1.12 g | 6% |
| Trans fat | 0.05 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 43 kcal |
| 1 piece (extra small) | 60 g | 14 kcal |
| 1 serving (mini) | 90 g | 22 kcal |
| ½ cup (half) | 90 g | 22 kcal |
| 100 g | 100 g | 24 kcal |
| 1 cup (small) | 120 g | 29 kcal |
| 1 cup (large) | 240 g | 58 kcal |
| 1 serving (extra large) | 300 g | 72 kcal |
Calculated from 24 calories per 100 g.
Brew the coffee in the moka pot using water, then add warmed milk to the cup. Adjust the milk to taste. Do not pour milk into the moka pot’s lower chamber; it is designed to heat water and pass it through coffee.
No, use water in the moka pot and add milk after brewing. Milk in the lower chamber can interfere with how the pot works and is difficult to clean. Heat or froth the milk separately if you want a warmer, creamier drink.
No. Moka pot coffee with milk is made by adding milk to coffee brewed in a moka pot, while a latte is made with espresso and steamed milk. Moka pot coffee is concentrated, but it is not espresso.
Not necessarily. Moka pot coffee is concentrated, but espresso is brewed under greater pressure, and caffeine depends on the beans and the amount used. Adding milk softens the flavor but does not remove the caffeine.
Use coffee ground finer than drip coffee but not as fine or powdery as espresso. An overly fine grind can slow the water flow and make the brew harsh; fill the basket loosely rather than tamping it down.
Moka pot coffee with milk can taste bitter if the coffee is overheated or ground too finely. Use moderate heat, remove the pot once it begins to gurgle, and avoid leaving the brewed coffee on the hot burner.
Yes, separately frothed milk works well in Moka pot coffee with milk. Warm and froth it in a milk frother or another suitable container, then pour it over the brewed coffee; never froth milk inside the moka pot.
Yes. Let the moka pot coffee cool, then pour it over ice and add cold milk. Cooling the coffee first helps keep the ice from melting too quickly and diluting the drink.
No, adding milk does not reduce the caffeine in the coffee. It can make the drink taste milder, but the caffeine comes from the brewed coffee and depends on the beans and how much coffee you use.
Drink Moka pot coffee with milk fresh when possible. Refrigerate leftovers promptly in a covered container and use them soon; discard the drink if it has been left at room temperature for an extended period.
Vitamins
B12
0.32µg · 13% DV
B2
0.14mg · 11% DV
B5
0.32mg · 6% DV
Biotin
1.44µg · 5% DV
Minerals
Phosphorus
68mg · 10% DV
Calcium
86mg · 9% DV
Potassium ⭐
171mg · 5% DV
Iodine
7.2µg · 5% DV
Sodium
32mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 43 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Moka pot coffee with milk is strong coffee brewed in a stovetop moka pot and softened with milk. The pot became a fixture in Italian homes, where it is used to make a concentrated, aromatic brew; it is not quite espresso, but has plenty of body and intensity.
In Italy it is often enjoyed at home, while English-speaking coffee drinkers may serve it as a small morning coffee or an afternoon pick-me-up. Milk rounds off the coffee’s bitterness and gives it a creamier texture. It contains caffeine, with a little protein and energy from the milk. For a lighter cup, use less milk or choose a lower-fat option; a glass of water or a plain biscuit makes an easy pairing.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.12g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.