effortless hand brew cacao.
1 drip bag containing 11g of ground cacao nibs
165g water
85°C water temperature (or 5 minutes after boil)
05:30 brew time
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preparation
. tear off the top of the bag along the perferation
. pull handles on each side to open the bag
. place handles over your large cup or small server
brewing
. slowly poor heated water on top of the grounds
. poor the drip bag brimful
. wait 20 seconds
. repeat with a second poor until the bag if full
. wait 20 seconds
. repeat with a final poor to get to a total of 165g
end of brew
. you will yield approx 150g of filter cacao
. ‘end of brew’ is time-based, not when the drip bag runs empty
. we recommend not the pass the 05:30 time mark
. after this time you would extract more bitternes with a dryer mouthfeel
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.
