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 16g
. water 240g (use filtered water for the best result)
. ratio 01:15
. temp 82-85°C / 84°C suggested as start point
. yield 83% water out (+- 200g depending on origin)
_ note 01: brew ‘inverted’, switch closed, water in first
_ note 02: ‘end of brew’ is time-based, not when brewer runs empty
_ note 03: the shorter brew time gives more fruity acidity, the longer one more chocolate-presence
__________________________________________________________________________
00:00
. rinse paper filter & preheat brewer/server
. close switch & add 240g of heated water + tare scale
. add 16g of cacao grounds
. stir grounds vigorously to start extraction
. start timer
02:30 / 03:00
. break crust if present / light stir of water surface
03:00 / 03:30
. open switch
05:00 / 05:30
. ‘end of brew’ = close switch and remove (even with some brew left in the brewer)
