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.
. water 250g (use filtered water for the best result)
. ratio 01:15
. temp 85-92°C
_ note 02 : removing the grounds before plunging down results in a lighter bodied-brew
. preheat french press
. add and level the cacao grounds / tare scale
. pour 250 grams of water onto the cacao / saturate all
. place the lid / don’t plunge down
. scoop of the crust & floating parts
. place the lid and lower plunger just above the water level
. slowly press down the plunger
. decant into pre-heated decanter (or mug) to stop extraction
. stop pouring when sediments would come out