Transforming Cacao into a Coffee-Like Beverage

Quick answer

• Cacao nibs can be brewed into a coffee-like beverage, offering a chocolatey, caffeine-free alternative.
• The process involves grinding cacao nibs and steeping them in hot water, similar to brewing coffee.
• Results can vary greatly depending on the cacao origin, roast level, and brewing method.
• Expect a rich, earthy, and often slightly bitter drink with notes of chocolate, not a direct coffee substitute.
• It’s a great option for those avoiding caffeine or seeking a unique hot beverage experience.
• Adjusting grind size, water temperature, and brew time will significantly impact the final taste.

Who this is for

• Coffee drinkers looking for a caffeine-free alternative.
• Chocolate lovers interested in exploring the complex flavors of pure cacao.
• Home brewers curious about experimenting with alternative brewing ingredients.

What to check first

Brewer type and filter type

Your brewing method will dictate how you process the cacao and what kind of filter you’ll need. Common methods include French press, pour-over, or even a simple steeping method.

• French Press: Works well for coarser grinds. You’ll need a fine mesh strainer if your grounds are very small.
• Pour-over: Requires a filter that can handle fine particles. Paper filters might clog easily with finely ground cacao. Metal filters are often preferred.
• Cold Brew: This method uses time instead of heat and can produce a concentrated, less bitter beverage.

For a coarser grind, a French press is an excellent choice. If you’re looking for a reliable option, consider this highly-rated French press.

Bodum 34oz Chambord French Press Coffee Maker, High-Heat Borosilicate Glass, Polished Stainless Steel – Made in Portugal

• Wash in warm, soapy water before first use and dry thoroughly
• Not for stovetop use
• Turn lid to close spout
• Easy-to-clean glass carafe

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Water quality and temperature

Just like with coffee, the quality of your water matters. Filtered water is recommended to avoid off-flavors. The ideal temperature for brewing cacao is similar to coffee, generally between 195°F and 205°F. Too hot can scorch the cacao, leading to bitterness, while too cool may result in an underdeveloped flavor.

Grind size and coffee freshness

The grind size is crucial for extraction.

• Fine grind: Can lead to over-extraction and bitterness, and may clog filters.
• Medium grind: Often a good starting point, similar to what you’d use for drip coffee.
• Coarse grind: Best for methods like French press, allowing for easier separation and less sediment.

Freshness is also key. Use high-quality cacao nibs that have been recently roasted, if possible.

Coffee-to-water ratio

A good starting point for cacao-to-water ratio is around 1:15 to 1:17 by weight, similar to coffee. For example, use 2 tablespoons (about 10-15 grams) of ground cacao for every 6 oz of water. You may need to adjust this based on your preference for strength and flavor intensity.

Cleanliness/descale status

Ensure your brewing equipment is clean. Residual oils from previous brews (coffee or otherwise) can impart unwanted flavors. If you use a machine, ensure it’s descaled according to the manufacturer’s instructions. This is especially important for drip machines or espresso makers you might adapt.

Step-by-step (brew workflow)

This workflow is for a French press method, which is a common and accessible way to experiment.

1. Gather your ingredients and equipment: You’ll need cacao nibs, a grinder (burr grinder recommended), hot water, a French press, and a kettle.

• What “good” looks like: Everything is clean and ready to go.
• Common mistake: Using stale or dirty equipment. Avoid it by: Washing your French press and kettle thoroughly before each use.

2. Heat your water: Bring filtered water to a temperature between 195°F and 205°F.

• What “good” looks like: Water is hot but not boiling vigorously.
• Common mistake: Boiling water directly on the cacao. Avoid it by: Letting the water sit for about 30 seconds after it boils or using a temperature-controlled kettle.

3. Grind the cacao nibs: Grind the cacao nibs to a medium-coarse consistency, similar to coarse sea salt. You may need to experiment with finer grinds for stronger flavor, but be mindful of clogging.

• What “good” looks like: Evenly sized particles.
• Common mistake: Grinding too fine, creating a powder. Avoid it by: Pulsing the grinder and checking the consistency frequently, or using a burr grinder set to a coarser setting.

4. Add ground cacao to the French press: Place the desired amount of ground cacao into the bottom of your French press. For example, use about 2-3 tablespoons of ground cacao for a standard 8-cup French press.

• What “good” looks like: The cacao is evenly distributed in the bottom of the press.
• Common mistake: Overfilling the French press. Avoid it by: Leaving enough space for water to bloom and for the plunger to be pressed down.

5. Bloom the cacao: Pour just enough hot water over the cacao to saturate it. Let it sit for 30 seconds. This allows the cacao to release its aromatics and gases.

• What “good” looks like: The cacao grounds expand and bubble slightly.
• Common mistake: Skipping the bloom. Avoid it by: Always performing this initial wetting step for better flavor extraction.

6. Add the remaining water: Pour the rest of the hot water into the French press.

• What “good” looks like: All the grounds are submerged in the water.
• Common mistake: Pouring too quickly, which can agitate the grounds unevenly. Avoid it by: Pouring slowly and steadily in a circular motion.

7. Steep: Place the lid on the French press without pressing the plunger down. Let it steep for 4-6 minutes.

• What “good” looks like: The liquid is developing a rich, dark color.
• Common mistake: Steeping for too short or too long. Avoid it by: Starting with the recommended time and adjusting in future brews based on taste.

8. Press the plunger: Slowly and steadily press the plunger all the way down.

• What “good” looks like: The plunger moves smoothly without excessive resistance.
• Common mistake: Pressing too hard or too fast. Avoid it by: Applying gentle, even pressure. If it’s difficult, your grind might be too fine.

9. Serve immediately: Pour the brewed cacao into your mug.

• What “good” looks like: A rich, aromatic beverage.
• Common mistake: Leaving the brewed cacao in the French press. Avoid it by: Pouring all of it out immediately to prevent over-extraction and bitterness.

10. Taste and adjust: Sample the beverage. If it’s too weak, try a finer grind or more cacao next time. If it’s too bitter, try a coarser grind or a slightly cooler water temperature.

• What “good” looks like: A flavor profile you enjoy.
• Common mistake: Not adjusting for future brews. Avoid it by: Taking notes on what you liked and what you’d change.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your cacao drink tastes too bitter, then try a coarser grind because finer particles over-extract more easily.
• If your cacao drink tastes weak and watery, then try a finer grind or use more cacao because under-extraction leads to a diluted flavor.
• If your French press plunger is hard to push down, then your grind is likely too fine, which is clogging the filter.
• If you want a smoother drink with less sediment, then try a paper filter with a pour-over or a finer mesh strainer with your French press.
• If you are sensitive to caffeine, then brewing cacao is a good choice because pure cacao is naturally caffeine-free.
• If your cacao has an unpleasant, burnt taste, then your water was too hot, so let it cool slightly next time.
• If you want to reduce bitterness and acidity, then try a cold brew method because cold brewing extracts fewer bitter compounds.
• If the aroma is lacking, then try using freshly roasted cacao nibs or blooming the grounds for a longer period.
• If you are brewing for the first time, then start with a medium-coarse grind and a 1:16 ratio as a baseline.
• If you notice sediment in your cup, then ensure your filter is clean and not damaged, or consider a different brewing method.
• If the flavor is flat, then consider the origin and roast of your cacao nibs; different types offer vastly different profiles.
• If you want a more intense chocolate flavor, then increase the cacao-to-water ratio slightly, but be careful not to over-extract.

FAQ

Can I use chocolate chips instead of cacao nibs?

While you can try, chocolate chips contain added sugar and emulsifiers that will alter the brewing process and final taste, making it sweeter and less pure. It’s best to use raw or roasted cacao nibs for a true coffee-like experience.

Is cacao naturally caffeine-free?

Pure cacao nibs contain very small amounts of theobromine, a stimulant related to caffeine, but no actual caffeine. This makes it a great alternative for those avoiding caffeine.

How do I store cacao nibs?

Store cacao nibs in an airtight container in a cool, dark, and dry place, similar to how you would store coffee beans. This helps preserve their freshness and flavor.

What does “blooming” the cacao mean?

Blooming is the process of wetting the ground cacao with a small amount of hot water for about 30 seconds. It allows trapped gases to escape and prepares the grounds for more even extraction, enhancing flavor.

Can I make a strong, espresso-like cacao drink?

Achieving a true espresso requires high pressure. While you can brew a very concentrated cacao drink using methods like a Moka pot or by reducing the water ratio in a French press, it won’t have the same crema or mouthfeel as coffee espresso.

What if my cacao drink tastes too acidic?

Acidity in cacao can come from the origin of the beans or over-extraction. Try using cacao from a different region, ensuring your water isn’t too cool, or adjusting your grind size and brew time.

How can I make my cacao drink sweeter?

Since pure cacao is unsweetened, you can add sweeteners like honey, maple syrup, sugar, or a sugar substitute after brewing to achieve your desired sweetness.

What is the difference between cacao and cocoa powder?

Cacao nibs are the roasted and ground seeds of the cacao bean. Cocoa powder is made from these nibs after the fat (cocoa butter) has been removed, and it’s often processed with alkali (Dutch-processed). For brewing a beverage, cacao nibs are the preferred ingredient.

What this page does NOT cover (and where to go next)

• Specific brand recommendations for cacao nibs.
• Detailed comparisons of different cacao origins and their flavor profiles.
• Advanced brewing techniques like using a siphon or Aeropress for cacao.
• Recipes for cacao-based hot chocolate or other mixed drinks.

Next, explore different types of cacao nibs, experiment with various brewing methods, and consider adding complementary spices like cinnamon or chili for unique flavor combinations.