Brewing
A brewguide for every occation whether you are in a hurry, on the move or moving slooowly...
There are many ways to brew cacao. We like to slow down and use only simple ingredients to best enjoy its full potential. Therefore we advice to brew with only water and no sweeteners or plant milk.
Trust us - this way over time you will learn to appreciate all the little details and nuances both in flavour and effect.
If you prefer a bit of sweetener we suggest using only the healthiest versions like honey, coconut sugar or panela in order not to interfere too much with the effect of the cacao.
Some people also like to make a creamier cup using some sort of plant milk. If you do this, we strongly advice you make your own milk fresh from scratch which is not super difficult. The ones you buy in the supermarket are pasteurised, and have a long shelf life for a reason - they are dead products...
If you do want to add something to your cacao, try to brew a tea of locally harvested herbs and use that as your water base. This approach can have lots of benefits both in flavour and effect.
But this being said there are ocations where time is limited or where you just want something specific like a sweet and creamy cacao-mochachino-latte and we are all in for that too! :)
The perfect cup
This is the slowest but best way to brew if you want to obtain a full flavoured cacao with a rich and perfect texture. Use this recipe for slow mornings or when sitting in ceremony, paying attention to all the little details and enhancing feelings of gratitude and fullfilment. This approach is particularly good for the grainier textured cacao that most other brands have.
guide
10-15 min.
25-40g
50-60 degrees C
Cacao, water, (sweetener)
Time
Cacao dosing
Water temperature
Ingredients
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Measure about 25g of cacao for a normal cup, 30g for a more intense experience, and up to 40g for a ceremonial dose, and pour it into a small pan or pot.
If preferred add about 1/2-1/1 tsb. of honey or coconut sugar.
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On a stove with the heat on super low, add about 2 tbsp. water and stir non-stop with a soft spatula until the cacao is fully melted into a thick youhurt-like texture with no chunks or grains.
It is very important that you don't overheat it - only just enough to make it melt slowly.
Have patience, it can take up to 5-10 minutes.
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When the mixture is fully melted, slowly add more water and raise the heat just slightly bits by bits while stirring until you have added about 2dl in total.
When the drink is hot to the finger, take it off the stove and pour it into your favourite cup.
Enjoy with closed eyes and an open heart.
The quick cup
A bit faster and easier to make than the first one, this approach will still make you a silky smooth and creamy cup. It is all about making the cacao melt properly. With our cacao which has a very silky texture this way will do you just as good as the slow approach.
guide
4-5 min.
25-40g
60-70 degrees C
Cacao, water (or plant milk), (sweetener)
Time
Cacao dosing
Water temperature
Ingredients
-
Measure about 25g of cacao for a normal cup, 30g for a more intense experience, and up to 40g for a ceremonial dose, and pour it into a small pan or pot.
Add 2dl. water (or plant milk if you prefer).
If preferred add about 1/2-1/1 tsb. of honey or coconut sugar.
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On a stove with the heat on medium-low, place the pot and gently start stirring.
When the cacao has almost melted, set the heat a bit lower and keep stirring until every particle is melted and the drink is completely smooth and creamy.
If the mixture starts to give of a bit of steam, take the pot away and keep stirring. It is very important that you don't overheat it.
As long as there are any visible cacao particles you keep stirring, but It should only take about 4 minutes all in all.
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When the drink is hot to the finger, take it off the stove and pour it into your favourite cup.
Enjoy with closed eyes and an open heart.
The super fast cup
If you are in a hurry this is the fastest way to make cacao. It is not our favourite approach because you technically explode the cacao molecules in a blender, but it does the job.
guide
3 min.
25-40g
70-80 degrees C
Cacao, water (or plant milk), (sweetener)
Time
Cacao dosing
Water temperature
Ingredients
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Measure about 25g of cacao for a normal cup, 30g for a more intense experience, and up to 40g for a ceremonial dose, and pour it into a blender.
Bring some water to boil (or heat up plant milk if you prefer) and pour about 2dl. liquid into the blender.
If preferred add about 1/2-1/1 tsb. of honey or coconut sugar.
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Set the blender to full speed and blend until the whole mixture is smooth and nice and foamy.
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Pour it into your favourite cup, slow down your mind and enjoy!
Cacao on-the-go
An easy way to make an ok cup if you are out and don’t have access to a stove, pot, scale etc.
guide
4-5 min.
25-40g
80-90 degrees C
Cacao, water, (sweetener)
Time
Cacao dosing
Water temperature
Ingredients
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Measure about 25g of cacao for a normal cup, 30g for a more intense experience, and up to 40g for a ceremonial dose, and pour it into a thermal cup to take with you wherever you need to go.
If preferred add about 1/2-1/1 tsb. of honey or coconut sugar.
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When needed, boil some water (or heat up plant milk if preferred - just make sure it is quite hot!).
Add 2 dl. of nearly boiling liquid to your thermal cup and stir quickly with a spoon (or shake the cup with the lid on) until all cacao is melted.
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Enjoy with gratitude in your heart!