Brewing Cocoa is not your grandma's Hot Chocolate

1. It's made from specially roasted whole cocoa beans, ground just so.

2. it's easy to brew and is a great alternative to coffee.

3. It's NOT hot chocolate, it's really more cocoa tea.

What do you want to do?

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Brewing Cocoa, A Primer

• It is more cocoa tea than hot chocolate (or coffee).

• it is ground relatively coarse and includes husk for color and flavor

• it isn't the same as coffee. finer grinds don't equal finer drinks.

• We sell many varieties and blends, ready to brew. No roasting or grinding is required.

Brewing cocoa is a nice refreshing alternative to coffee and has a slight (due to the theobromine) stimulant effect in some people.   You can drink it hot or cold, straight up or with milk and sugar if you prefer. 

The thing to keep in mind this will not give you a classic 'hot chocolate'.

Brewed cocoa is a different, yet very enjoyable, animal - enjoy it for what it is, not for what it is not.” It is not coffee. It is not like coffee. It really should not be compared to coffee. Enjoy it for what it is, not for what it is not!  (sorry, we get that question a lot "is it like coffee?")

Brewing Cocoa Vs. Hot Chocolate…

1. Ingredients: Brewing cocoa is made from whole cocoa beans that are roasted and then ground, much like coffee. Traditional hot chocolate, on the other hand, is typically made from processed cocoa powder, sugar, and sometimes other flavorings.

2. Flavor Profile: Brewing cocoa tends to have a more robust and complex flavor profile, much like coffee, due to the roasting and brewing process. Traditional hot chocolate is usually sweeter and has a more straightforward chocolate flavor.

3. Preparation: Brewing cocoa is prepared similarly to coffee, using a French press, drip brewer, or other brewing method. Traditional hot chocolate is typically made by mixing hot milk or water with cocoa powder and sugar.

4. Nutritional Content: Because brewing cocoa is made from whole cocoa beans, it may retain more of the beans' nutritional content compared to traditional hot chocolate. It is also typically lower in sugar, unless you add sweetener and is naturally caffeine free.

5. Taste Experience: The taste experience of brewing cocoa can be more like fine coffee or tea, with variations in flavor based on the type of cocoa bean, its origin, and the roast level. Traditional hot chocolate provides a more uniform, typically sweeter, chocolate flavor.

Roasting Temperature:

The cocoa beans for brewing are often roasted at a higher temperature (around 50-100 degrees hotter) than regular cocoa beans, much like coffee. This gives them a lot of character even though they would make terrible chocolate. Contrary to some information out there, we have found more robustly roasted cocoa is often higher in various nutrients like theobromine and heart health catechins. Brewing cocoa is sold pre-ground because most people don't have the grinders needed to grind the beans properly.  Burr grinders tend to get clogged with oil very fast.  A blade grinder can be used, but it can produce too many fines that lead to off flavors.

1. Grind Size: The grind size is crucial for brewing cocoa. We recommend a grind consistency similar to coarse kosher salt or a little larger. A coarser grind can result in under-extraction, leading to a weak flavor, while a too-fine grind can cause over-extraction, resulting in bitter or astringent flavors.

2. Grind Consistency: Even if the grind size is not perfectly consistent (as with a blade grinder), this might not significantly affect the taste of the brewed cocoa. What's important is avoiding a grind that's too fine, which can extract undesirable flavors from the husk.

3. Freshness: Unlike coffee, brewing cocoa does not go stale quickly and actually benefits from a 2-3 week rest time after grinding. We found flavor usually peaks 4-6 weeks after grinding and slowly changes over the next 6-8 weeks.

Brewing Process:

1. Hot Brewing: 2-3 tablespoons of brewing cacao per cup of water are recommended. The mixture should be stirred and allowed to brew for about four to five minutes. Over-brewing can result in astringent, unpleasant flavors. Some people like to use more brewing cocoa and boil it. Although we don’t care for the results, you might.

2. Cold Brewing: About ½ - ¾ c per quart of water is a great place to start. Set the container out in the sun (just like sun tea) and brew for 24-48 hours. Filter and enjoy. It is really awesome chilled.

3. Brewing Equipment: A French press or a coffee maker with a large enough capacity and a good filter, such as the Brazen Plus, can be used to brew cocoa. Pour over also works really well.

4. Mixing with Coffee: Some people might like to experiment with mixing brewing cocoa with coffee. We like our coffee to taste like our coffee, and our brewing cocoa to taste like our brewing cocoa, but you should experiment and figure out what you enjoy.

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