Our brew guides serve as a good way to start. Do play with them. We decrease water temperature, because cacao (even light roasts) benefits from it. It creates a more 'complex' cup and the required flow. Our filter cacao mostly requires a longer brew than typically for coffee.

Don't compare to much, explore.

. cacao     11g  
. water      170g (use filtered water for the best result)
. ratio        01:15.45
. temp       80-86°C / 82°C suggested as start point
. yield        90% water out (+- 155g depending on origin)

_ note 01 : the aeropress might be the most personal, versatile brewers in terms of brew recipes, take this guide as a starting point and explore other ratios, brew temperatures, immersion times, agitation, classic vs reversed, metal filters ... 
_ note 02 : bare in mind that a higher water temperature, immersion time and agitation will result in a harder push, so watch out with increasing all of them at the same time 


. rinse paper filter & preheat brewer/server
. put the aeropress in the 'reversed' position on the scales 
. add 11g of cacao grounds / level + tare scale
. start timer
. pour all the water in slow circles on top of the grounds (creating some turbulence) 

. end of the pouring 
. stir grounds for 10-15 seconds 

. screw on the cap with paper filter 
. slowly push to chamber down to get all air out of the brewing chamber 

. turn the brewer on top of a cup / server 
. slowly push down until 02:30 to 03:00 until you hear the typical 'sizzling' sound 

. swirl your brew in the cup of server 

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