How to Brew
You can make your Cacao Brew using a variety of brewing methods. Everyone has their own idea of a perfect brew so have fun experimenting to find yours!
Hopefully, our recommendations will help you get started.
Cafetière/French Press
- Boil your kettle.
- Add 2 heaped tbsp of Cacao Brew to your cafetière.
- Once boiled, pour 200ml of water over the cacao, and leave to brew for 3 minutes.
- Stir halfway through the brewing time to remove the “crust” of cacao grounds on top and to release the delicious dark chocolate flavours.
- Now the tough bit! Leave for a further 3-4 minutes. Yes, we know the chocolatey aromas filling your kitchen are making you want to pour that brew right away! But wait, it will be worth it!
- Optional: scoop out any grounds of cacao floating on the surface and add them to an airtight container to use later.
- Plunge down slowly. If you get some resistance, gently lift the plunger slightly then continue to push down.
- Serve black, or add milk and sweetener of choice.
We're currently in love with the Bodum cafetière in strawberry.
Pour Over
- Boil your kettle.
- Place a reusable filter* directly onto your mug.
- Once the water has boiled, pre-wet the filter. Don’t forget to discard this water before you brew!
- Add 2 tbsp of Cacao Brew to the filter.
- Add just enough water to cover the grounds. Let this sit for 30 seconds.
- After 30 seconds, gradually pour water over the cacao in a circular motion starting in the centre. Keep topping up the water as required for 1-2 minutes. Note: the cacao will brew slower than your coffee does.
- Leave to drip slowly for a further 4-5 minutes.
- Serve black, or add milk and sweetener of choice.
Note: Any cacao grounds leftover in your cafetière or filter can be added to an airtight container and placed in the fridge to use in a variety of recipes over the next few days.
*We do not advise using a paper filter when brewing cacao. We love using the Zero Waste Club reusable filter.
Cacao Brew Latte / Healthy Hot Chocolate
Per serving: 2 tbsp Cacao Brew, 220ml milk.
- Add 2 tbsp of Cacao Brew and 220ml of milk to a saucepan.
- Heat the cacao and milk over a medium heat, stirring gently with a whisk until hot but not boiling (you will see steam rising from the saucepan). This should take approximately 6-8 minutes.
- Optional: Reduce heat and add sweetener of choice. We recommend 1-2 tsp of coconut sugar per serving.
- Strain and serve.
Note: If you have a coffee machine with a steam wand you can steam your cacao straight into milk, letting it sit for a couple of minutes before straining and serving. If you have this option available we would recommend trying it this way. It's delicious!!
Iced Cacao Brew
- Brew following your favourite brewing method and refrigerate to chill, or brew and pour over ice.
- Serve black or with your favourite milk.
Note: if brewing to pour straight over ice, you might like to brew with an extra tbsp (or two!) of cacao for a stronger flavour.
Cacao Brew Mocha
For a delicious mocha follow any of the methods above using 50/50 Cacao Brew and your favourite ground coffee.
We love seeing you enjoying a brew! Don't forget to tag us in your brewing pics @cacaobrew
These instructions are a guide only. Adjust to suit your taste.