enjoy MOkable
Morning ritual, afternoon pause, or evening wind-down — Mokable is crafted to flow with your day. Each piece holds the depth of specialty coffee in a form you can savor slowly, melting like chocolate yet rich in flavour like coffee. It’s a moment of indulgence that invites you to pause, taste, and linger.
The Aroma, The Flavor, The Melt
Crafted to Savor
At Mokable, every piece begins with the essence of whole specialty coffee beans — carefully ground, never wasted, and shaped into something you can hold, taste, and linger with. What begins as aroma unfolds into layers of flavor, finishing in a slow melt that feels indulgent yet effortless. More than coffee and not quite chocolate, Mokable is an edible ritual designed to elevate the everyday.
The Secret Behind the Melt
The indulgent melt and layered flavor of Mokable come from using the whole coffee bean. By finely milling specialty beans into a silky, micro-ground texture, we capture the oils, acids, and aromas that are usually lost in brewing.
coffee you can share
Crafted to Share
Mokable is a way to connect. Enjoyed at the table, passed between friends, or paired with conversation, it turns coffee into an experience to be shared.
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you
How do you eat your coffee?
There’s no single way to enjoy Mokable. Some let it melt slowly, others pair it with wine, cocktails, or dessert. However you choose, each bite becomes your own ritual — a new way to experience coffee, made personal.
Redefining coffee as more than a drink, but a moment to share.
collaboration
Where Craft Meets Curiosity
Mokable thrives on collaboration. Each partnership brings together artistry, science, and passion to craft experiences that go beyond coffee.
YAYOI TOKYO
Pastry Chef Aiko Uchigoshi
MICHELIN-starred and award-winning Chef Uchigoshi is the Executive Pastry Chef at Aburi Restaurants Toronto, known for refining Japanese flavours with classic French techniques.
YAYOI TOKYO
A special collaboration with Yosuke Otsuka, chocolatier and chef at YAYOI TOKYO, winner of the Best Bonbon Chocolat award and World Champion at the FIPGC Pastry Competition in Milan.
Chef Yoshinori Asami
A celebrated French pastry chef and finalist in the MOF competition (France’s top culinary craftsmanship award), the first non-French finalist in the category.
kohi mame by AIko uchigoshi
MICHELIN pastry chef Aiko Uchigoshi serves as the Executive Pastry Chef at Aburi Restaurants Toronto, based at Aburi Hana — a one-MICHELIN-star destination for modern Kyō-Kaiseki cuisine.
Renowned for refining Japanese flavours through the precision of classic French techniques, she presents KOHI MAME, a dessert highlighting both Roasted and Fruity Mokable.
Trust of Top Culinary Talents
Mokable is a versatile ingredient for chefs, chocolatiers, and mixologists. Its smooth texture and layered flavour inspire new possibilities—from plated desserts and pâtisserie to cocktails and confections.
Mokable has earned the trust of top culinary talents who value quality, innovation, and depth of flavour.
