drip cacao bags

drip cacao bags
DRIP CACAO BAGS . pour over

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 



. 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

. 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.