CocoaJoe
New member
Combining Coffee and Brewing Cocoa
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!
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!
