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 based on metal filter size of moka pot (perculator)
. water just below pressure valve
. temp of the boil
_ note 01:
marriages great with steamed plant-based/milk
this brew style (same for french press) delivers a 'buttery' cup
and results in a sugar-free hot chocolate-like experience
_ note 02: will deliver a lighter body/viscosity compared to coffee
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. add heated water into the bottom of the brewer / stay below the valve
. add cacao to the filter basket
. level the surface and lightly tamp (given our coarser grind size compared to coffee)
. add the filter basket into the brewer
. screw top part of the brewer onto the bottom part / don't over-tighten
. heat the brewer using moderate heat / leave the lid open
prepare your (plant based) milk
. cacao will begin to come out and make a puffing sound
. when hearing a gurgling sound take of the heat
. close the lid / run cold water on the bottom part
. pour out the cacao into a mug
. add steamed milk as you would for cappuccino or latté-styled drink
