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 a better flow. Our filter cacao mostly requires a longer brew than typically for coffee.
Don't compare to much, explore.
. cacao 12g
. water 200g (use filtered water for the best result)
. ratio 01:16.67
. temp 80-85°C / 82°C suggested as start point
. yield 82.5% water out (+- 160-170g depending on origin)
_ note 01 : achieve more dark chocolate-presence (lowering fruitiness)
using 3 pours (50g at start +75g at 00:30 +75g at 01:15).
_ note 02 : ‘end of brew’ is time-based, not when brewer runs empty
__________________________________________________________________________
00:00
. rinse paper filter & preheat brewer/server
. add 12g of cacao grounds / level + tare scale
. start timer
. slowly pour 100g in circles
01:00
. pour the remaining 100g of water
01:30
. give the brewer a light swirl to knock grounds from the filter
04:00 to 04:30 (depending on origin)
. ‘end of brew’ = even with some brew left in the brewer
