Brewphoria | Hacienda Limon, Ecuador 100g

Hacienda Limón on the Guantupi River in Ecuador is where we get this beautiful bean with caramel, floral notes. A sweet, chocolatey aroma greets you when you open the package.

How to brew cacao at home

Ratio:

The brewing ratio depends on how you like your cacao (mild or intense) and which beans are you using.

Start with the 10% rule: 10g of grounds (1 full tablespoon) for 100 ml of water (½ cup). Adjust to your taste (mild or intense).

A good way to start is using the 10% rule - 10 to 12g of grounds (~1 rounded tablespoon) for 100 to 120ml of water (~ half a cup), and you can play around from there and adjust to your taste.

You can brew using a French Press, a Tea Filter or even a pot directly on the stove and filter with a sieve. With a French Press / Tea filter: add the ground cacao first and pour hot / boiling water on top (if you have a glass container, the hotter the better). Let it steep for at least 5 minutes (or longer), filter and go!



Brewing Instructions:

French press: add grounds then pour boiling water over and let it steep, covered, for at least 6 minutes. Stir again before filtering.

Stove: heat the desired amount of water, then add cacao and let it steep or simmer at low heat for 5 minutes or
more. Use a fine mesh sieve to filter (not paper). This method results in a more intense drink.



Here you can also add spices, like cinnamon or cardamom. Use a fine mesh sieve or paper filter to filter the grounds. If you’re using a paper filter, it may get blocked. Use a spoon to help it flow.

Cacao Brew is a great coffee replacement, but also a delicious coffee booster! Try mixing it with your morning coffee for a twist on "mocha" with real cacao. Delicious and energizing!



Tip for zero waste:

Leftover grounds are edible: use them in baking recipes or mix in your smoothies, porridge or yogurt.

Re-brewing is also possible, resulting in a milder taste.