Brewed Cocoa Nibs

[CocoaJoe]

Hi All... I know I'm late to this thread, but I have found the brewing methods for coffee and tea to not deliver the full effect... try the Mayan Method @ drinkcocoajoe.com and I think you won't brew your cocoa any other way ever again. Also - we found that brewed cocoa can be used as a base for a huge amount of cocktails or baked goods - even pancakes!! Try it ... I hope to hear comments and share ideas with you all in the future!
Thanks,
CocoaJoe
PS... Hi Chocolate Alchemist - hope China is treating you well!!

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[eldub]

Thanks for the tips, mon.

I'll be checking out your site for sure.

lw

[blackandstrong]

has anyone experimented with blending the cocoa and the coffee grounds? seems like it could be a logical combination. i've blended herbal tea into coffee grounds before with great success (ie, coconut, cinnamon...)

[TheKid]

I just know I want a cup like RIGHT NOW

[Alchemist]

has anyone experimented with blending the cocoa and the coffee grounds? seems like it could be a logical combination. i've blended herbal tea into coffee grounds before with great success (ie, coconut, cinnamon...)

In a word, yes. And the lack of information you find out there is indicative of how the results come out. It is indeed a logical combination at first glance.....but upon looking further, you discover that coffee extracts very well with water. But cocoa is near 50% oil, and the classic 'oil and water don't mix' holds here. Very little flavor is extracted with just a pour over/drip hot water extraction. It just kind of muddies the brew. Herbal teas as you point out are teas, and again formulated to be very water soluble.

[CocoaJoe]

Hi All,
Thought it might be time to get back in the discussion... I can't agree more with the Alchemist - the cocoa bean is just not meant to be 'coffee brewed'. The two beans are just about as different as they can be - as we all know, the coffee bean likes hot, fast processing to limit the amount of acid produced and to pull out optimal amount of oil .... the cocoa bean is exactly the opposite - it likes to steep; simmer; bubble; brew; stew; cook; etc. ... um, you get the idea. Coffee gets acidy and stale when it is simmered for long periods - Brewing Cocoa simply gets better. We actually keep a kettle on the stove and using the 'Mayan Method' (see @drinkcocoajoe.com/mayan-method) will keep it simmering all day long - pour some off; add a little more ground brewing cocoa, let it simmer and Viola` it's WONDERFUL. Also, on another note, brewing your cocoa in the above method requires only 1tbs. per 8oz. cup – you can use more, but you really don’t need to.
Further, in using this Brewed Cocoa in coffee preparation.. I find it's best to follow the above 'Mayan Method' and then use the brewed cocoa as your French Press water - this gives the best flavor possible. These two flavors are absolutely MADE for each other - but the beans have to be treated as what they are - two very different beans, that have very different chemical make-ups.
Hope this helps.
Cheers!