Everything you need to know.
Brewing cacao is as easy as it is with coffee. As a matter of fact, every method you can brew with coffee, you can brew cacao. However, we'll still go over all the methods in case you're still new to brewing cacao. Almost any method can work but the French Press is always going to be the easiest and the preferred way; however, it's not the only way and you can certainly make your brewed cacao taste different based on how you brew it!! Every method of brewing cacao can impact its flavor and customers all have their own way of brewing; admittedly most just use a French Press. We'll be going over all the methods in which you can brew cacao in this article.
- Captain's Chocolate ground cacao
- 8oz of hot water
- Add 2tbsp of ground cacao to French Press.
- Boil 8oz of water.
- Add hot water to the French Press.
- Steep for 10-20 minutes, stirring occasionally.
- Stir one last time and being plunging the ground cacao.
- Pour and enjoy your brewed cacao.
*Notes: If you have a bigger French Press, you simply have to double the ground cacao per 8oz of water. For example, a 16oz French Press will have 4tbsp of ground cacao.
The Teapot Method
Tried and true, and quite possibly one of the oldest methods of steeping. There's a couple of ways to steep with a teapot but we'll go over the recommended method.
- Teapot or stove pot
- Metal mesh filter
- Add ground cacao (2tbsp per every 8oz of water)
- Add boiling water
- Steep for 10-20 minutes
- Using a mesh filter, pour the brewed cacao through the filter into your mug
You can now enjoy brewed cacao the old fashion way.
Modern Coffee Pot
The coffee pot method can work, but we strongly recommend against using a paper filter. What happens is due to how much thicker cacao is than coffee, it's possible for the paper filter to become backed up and water cannot pass through, at least in our experience. If you use this method, use a mesh filter instead and your results should improve. A filter like this can be found at Walmart or Amazon.
- Add 1/2 a cup of ground cacao to your filter
- Run the coffee pot on the slowest/bold setting possible
Results may vary in a coffee pot as cacao brew typically requires a long steeping time, but you may be able to get a delicious brew using this method.
The Pour Over
- 2tbsp ground cacao
- 250ml hot water
The pour over can brew good cacao, but you need to brew it differently than how you would with coffee. Instead of blooming your coffee, do a slower pour so the water can extract more flavor. If you pour all your water at once, it'll rapidly filter through the ground cacao and you may end up with a weaker brew. We recommend pouring slowly over a fully 1–3-minute period. Pour enough water to soak the grounds without passing through them.
Want to try our brewed cacao but have absolutely no tools? This is for you. The easily accessible boiling pot of water. There's two ways to do this: boil the cacao in the pot and pour it through a mesh strainer, or if you don't have a mesh strainer, carefully pour the brewed cacao while the grounds stay on the bottom.
- 2tbsp ground cacao (2tbsp per every 8oz of water)
- 8oz of water (or 32oz for 1/2 cup of ground cacao)
- Add water to the pot
- Bring water to a boil
- Add the ground cacao
- Steep for 10-15 minutes while stirring occasionally (lid is optional but better if you steep it longer)
- Pour contents through a mesh strainer or carefully pour the brew while grounds stay at the bottom
*Notes: It can be a bit tricky to pour the brew while the grounds stay on the bottom. Usually, the grounds will stick together and sit at the bottom. You should be able to gently tilt the pot (hopefully with a spout otherwise it can run down the side) and get a steady stream of cacao brew without disturbing the grounds.