How to Prepare Brewing Cacao

Simple 4-step preparation process for brewing cacao using a French press:

1. Measure Cacao: Start by measuring out your desired amount of cacao nibs or cacao powder. Aim for around 1-2 tablespoons of cacao per cup of water, depending on your taste preference.
2. Heat Water: Heat water to just below boiling point, around 200°F (93°C). Avoid boiling water as it can scorch the cacao, affecting its flavor.
3. Combine Ingredients: Place the measured cacao into the French press. Pour the hot water over the cacao, ensuring all the grounds are fully saturated. Stir gently to ensure even saturation.
4. Steep and Press: Place the lid on the French press, but do not press down yet. Let the cacao steep for about 10 minutes. After steeping, slowly press down the plunger to separate the brewed cacao from the grounds.
5. Serve and Enjoy: Pour the brewed cacao into a cup and enjoy as is or add sweeteners or milk to taste. You can also experiment with adding spices like cinnamon or vanilla for extra flavor.

Pour-over Brewing Cacao Preparation

1. Prepare Your Equipment:  Gather your pour-over equipment, including a dripper (such as a Hario V60), filters, a decanter or mug, a kettle, and a stirring utensil.
2. Place the filter in the dripper and rinse it with hot water to eliminate any paper taste and preheat your brewing vessel. Discard the rinse water.  Alternative, use a metal filter.
3. Measure out your desired amount of SteffenMarkkus Cacao. For a standard pour-over, a ½ cup cacao generally works well, but adjust according to your taste preferences.
4. Heat your water to around 200°F (93°C). If you don't have a thermometer, bring the water to a boil and let it sit for about 30 seconds to a minute to reach the desired temperature.
5. Start the brewing process by pouring a small amount of water (about twice the weight of the Cacao) over the grounds, just enough to saturate them. Allow the Cacao to bloom for about 30 seconds. This allows the Cacao to release trapped gases, ensuring a more even extraction.
6. After the bloom, slowly pour the remaining water in a circular motion over the Cacao, ensuring even saturation. Aim to complete pouring within 2-3 minutes.
7. Use a stirring utensil to gently stir the slurry to ensure even extraction.

Remember, like coffee, brewing cacao is as much art as it is science. Feel free to adjust the brewing parameters such as amount of ground cacao, water temperature, and brew time to suit your taste preferences and equipment. Enjoy your delicious cup of SteffenMarkkus Cacao!