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 80% water out (+- 200g depending on origin)
_ note 01 : this single pour is less challenging than the 3 pours brew guide
_ note 02 : ‘end of brew’ is time-based, not when brewer runs empty
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00:00
. rinse paper filter & preheat brewer/server
. add 15g of cacao grounds / level + tare scale
. start timer
. slowly pour 250g of water in circles
01:15
. end of pour
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