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 25g
. water 375g (use filtered water for the best result)
. ratio 01:15
. temp 85-92°C
_ note 01 :
marriages great with steamed plant-based milk
brew style delivers more 'buttery' cup vs filter paper styles
__________________________________________________________________________
00:00
. preheat french press
. add and level the cacao grounds / tare scale
. pour 100 grams of water onto the cacao, swirl to saturate all
00:30
. pour the remaining 275 grams of water / don't place the lid
02:30
. break the crust by applying 3 stirs forward and back
. place the lid without pushing the plunger
04:30
. slowly press down the plunger and serve into your cup
06:30
. for a more intense taste (& to your liking), slowly press down the plunger
. decant in a server to stop extraction completely
