NOT RECOMMENDED FOR CARIBBEAN ORIGIN
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 15g
. water 250g (use filtered water for the best result)
. ratio 01:16.67
. temp 80-86°C / 84°C suggested as start point
. yield 75% water out (+- 185g depending on origin)
_ note 01 : our single pour is a less challenging, higher yield brew than this 3 pours brew guide
_ note 02 : ‘end of brew’ is time-based, not when brewer runs empty
__________________________________________________________________________
00:00
. rinse paper filter & preheat brewer/server
. add 15g of cacao grounds / level + tare scale
. start timer
. pour 100g in circles
00:45
. second 100g pour in circles
01:30
. pour the remaining 50g of water
01:45
. give the brewer a light swirl to knock grounds from the filter
05:30
. ‘end of brew’ = even with some brew left in the brewer
