i feel like i should point out that this is actually how cocoa was prepared and consumed in ancient history. making a bar of chocolate is a fairly recent concept
Not exactly how it was consumed because for doing hot chocolate you don't get rid of the solid, is not an infusion, you also end eating all the cocoa. Also the original prehispanic beverage has a lot more in it than just the cocoa
In Samoa we simply just turn the koko beans into a paste and then just add boiling water to make a drink called Koko Samoa. Some people add sugar and other stuff like any other hot beverage.
I had something very similar in Grenada, though I think a couple spices were added to it (most likely nutmeg and/or allspice). Definitely wanna try Koko Samoa sometime now!
Reminds me of how I like to make my mint tea. I like to grind fresh mint leaves with a little sugar in a mortar and pestle. I end up with this minty green paste that I add hot water and then drink.
Whenever you have a clogged filter or sieve, you can unclog it by gently stirring the contents. This frees the smaller particles from the walls and allows the liquid to keep flowing.
The fat content of the cocoa makes filtration pretty much impossible. When you make cocoa butter, you separate most of the fats, leaving around 5% of remaining fat in the press cake. If you make your cocoa "coffee" from that press cake, it could work much better. You could buy another highly specialized machine and become the chocolate God of RUclips. 😅
I made something similar with roasted peanuts before. Peanuts also have a ton of fat that clogs the filter. I got around that by brewing it like Turkish coffee, letting it steep, then putting it in the freezer so I could separate most of the fat as a solid. A lot of work, but it was pretty good
I would definitely try it as a turkish coffee- no filtration, very fine ground cooked with water and a bit of sugar in a copper pot. The fine grounds sink to the bottom and you just drink the liquid off the top until you get to them- would probably taste amazing with this
A French press method would work way better, since most of the seperation would be done by gravity. Look up James Hoffman for a good technique video. Also buying a cheap manual grinder will allow you to dial in the grind fineness a lot and will give a more even particle size distribution, so fewer fines to clog up your filter.
This. Hoffman was my first thought. Also in a french press you'd want a lot coarser of a grind which begs the question how much extraction from those nibs do you want? I mean, I'd argue: Unlike with coffee, with chocolate 100% would be fine as long as you get it to actually bind to the water(I think most commercial products bind the solids to sugar and the fat to lecithine so the fat can build an emulsion with the water. That increases mouthfeel and you don't get the oils floating on top of your drink.
Yes to the french press, but I'm pretty sure this would just clog up a Burr grinder almost instantly. Since there's a fat content it's kind of like peanuts. When you start to break peanuts down they turn into a flour, then they very very quickly turn into a paste aka peanut butter. But yes a french press makes everything better. French press everything. Always. Why? French press. That's why. Don't question it 🤣😂
My grandma used to get some big bar of pure chocolate, it was like a rock. Then she scratch it a little bit and made an infusion of that. It was so delicious and very similar of what you did
As a self proclaimed coffee nerd I have a few things to notice here. First of all yes you are grinding too fine, that's why your brew is stalling towards the end (the clearest sign that your grind is way too fine). Maybe try the coarsest setting on your spice grinderm or better yet get a cheap manual burr grinder, like the Rhinogear. Any burr grinder is better than a blade grinder for coffee but keep in mind that cacao beans might be too big for a burr grinder so break them into somewhat smaller pieces first. Second, try to declump the grinds before you put them in the filter (or after you put them in the filter but before pouring water). Also, the most important thing to keep in mind, roasted coffee usually needs a few days of "rest" before brewing, usually one to two weeks, in order to degass some CO2 which can interfere a lot with your brew, so try this with the cacao nibs as well. Otherwise though these are some very nice ideas that I'm gonna try at home as well! :)
Fun fact - this was the way that the maya and Aztec originally drank coffee, they then added chilli, other spices and vanilla to make their drink.. there’s a really good video on it by cogito :)
When you ground up the cacao nibs, it reminded me of this cacao ball or disc that we have in my home country. It’s called tablea. “The Philippine tablea is defined as roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets.” There’s no sugar and it’s very bitter. It also doesn’t expire. It also contains more natural fat. We use the tablea to make a drink called sikwate which is a kind of hot cocoa. My grandma sometimes mixed it with our regional coffee. I am from a region that specializes in a type of coffee called kapeng barako made from liberica beans. The coffee is very strong, smoky and floral. Mixing kapeng barako with tablea tastes amazing. It’s like a concentrated version of mocha. I ruined it’s natural taste by adding a ton of sugar when I had it as a kid because I hated bitter stuff. This video was so cool and pulled out a childhood memory of mine. Thanks 😄
The tea from the shells is fairly common here in Argentina, it's called "cascarilla" (literally would be someting like "little shell"); i don't know if it is common in other places or not. I particulary like it better to brew it with milk instead of water, but it's fine both ways.
Usar la cáscara del cacao como si fuera té, verdad? Lo he probado aquí en España pero porque me lo dieron como algo exótico, no sé si de un viaje o en una tienda especial. Estaba esperando este comentario al entrar en el vídeo
Acá es algo medio "de viejos", pero se consigue en casi todas las tiendas de alimentos secos sueltos (venden cereales, especias, granos, hierbas, legumbres, etc). Es relativamente barato ya que es un subproducto de la industria del chocolate. Puede ser una bebida bastante reconfortante en invierno.
Instead of brewing it, I've found the best way to enjoy it it is just put the ground nibs in a pot with milk brought to a boil and let it simmer for a few minutes. Then pour the whole thing through a mesh strainer to filter out the ground nibs. You get a pretty tasty "hot chocolate." If you like the bitterness of coffee you will like this. Otherwise add some sugar. When grinding the nibs you can add allspice, cinnamon, nutmeg and cayenne for a mexican style hot chocolate as well. If you want more of a mocha you can mix a shot of espresso into the solution or add some ground coffee to the milk when it is boiling.
This does feel like trying with a French Press would work better. You can get a small one (350ml) for about $30 which would work well for testing the idea.
I've used regular cacao powder in a coffee percolator machine and it was pretty tasty but it filters through the machine poorly. To keep it from overflowing, I had to constantly turn off the machine and give it extra time to drain through. Mixing cacao with coffee runs through the machine more easily, but the coffee overpowers the cacao. Just mixing cacao powder directly with hot water and milk, then letting the sediment fall out is probably better.
I used to make this stuff in a french press quite often, grind it as coarse as you would coffee for a french press, and brew it for the same time. It's delicious especially with a splash of fresh coconut milk.
I recently had to temporarily give up coffee, I bought some cacao nibs, I ground them in my spice grinder, they turned into a pasta on the sides but was ultimately a nice fine ground substance… I then poured the contents into a pan with warm unsweetened almond milk 2 squares of 95% dark chocolate and a tbsp of almond butter… this is my new morning drink and it’s actually amazing. It’s like hot cocoa with only without high sugar content and the lift the cacao gives you is much nicer and happier than coffee, it seems to elevate the mood as well
Glad I came across your video today. I found some unused cacao nibs in my cabinet a few weeks ago and, thinking I could try brewing them with coffee, tried grinding them down in my coffee grinder, almost damaging the machine in the process 😅 even coarsely-ground, the cacao nibs add a lovely chocolaty flavor to my french press coffee. I simply replace 1 tbsp of ground coffee with 2 tbsp of cacao nibs.
I ground up the shells and threw it into my coffee can and it made a really nice mocha coffee... I also pressed the roasted beans with a paper towel and then lightly blew the shells to the side with a small fan... worked great... I made chocolate extract out of the nibs... :)
James Hoffman's french press method, with a beaker and stainless mesh pour-over coffee filter instead of the french press, gives me some of the best coffee I've ever had. I think it might work well with your ground cocoa too, as the long steeping time gives the grounds a chance to settle out before filtering.
I'm trying to make this work in culinary school right now,, so far a slightly lighter grind,, stopping just after the first clumps form and then using a French press has worked pretty well for me,, you can make hot or cold brew this way
There is a company known as Crio Bru, that does this commercially. It is very good, they do bill it as a health food, but if you ignore the marketing speak, it is just roasted and ground cocao beans. As a black coffee drinker, i find it quite enjoyable
I made this a few times by first using a manual coffee grinder (rotating handle kind) and then brewing in a French press. It worked really well but it was so much hassle to make, mainly due to the way cacao nibs clogged up my grinder every time so I stopped bothering in the end.
I've done this a handful of times in a French Press when I want hot cocoa but don't want to drink a hot milkshake. It's very pleasant. I let it brew about twice as long as I would brew similarly ground coffee, and let it settle for a bit before I press down the plunger. Pretty rich results every time.
You gottaake it like cowboy coffe. I have been doing this for years. Bring water to a small boil or less in a pan, add the grounds and let it step around 7 minutes. Turn the heat off, then strain it
Something I've done is use a 50/50 blend of coarse ground cocoa nibs and fresh ground dark roast coffee in a French press. It comes out really well and shows off the natural sweetness and acidity of both the coffee and cocoa. You definitely want a coarse grind for this - think bread crumbs, not powder.
I've been meaning to try this but in a cold brew method, using a fat separator (the kind used for stocks and broths) and maybe a metal mesh an inch from the bottom to keep the grinds from getting to the spout.
When I make hot cocoa from raw chocolate nibs I roast it in a saucepan with avo or coconut oil like a quick saute for about 5 minutes on ultra low heat, then add plant milk and simmer for around 10 minutes and add cinimun and tumeric and a tiny bit of black pepper. Yum.
I've actually tried this once and tried some experiments on it. You were right on making is courser and that helped me. Secondly though I found the pour over method the best. It is good to just add a bit of sugar, not much but enough so it taste like a 67% bar.
you all need to be looking into "drinking chocolate". it's roasted lighter than normal chocolate is. it's not near as bitter and it's meant to be brewed like coffee. it's really great. edit: sorry, i meant "brewing cocoa" ruclips.net/video/2aSiEL1BOFc/видео.html
Drinking chocolate is synonymous with hot chocolate. The difference isn’t the roast, so much as the sugar, milk powder and other ingredients in the mixture. It certainly isn’t ‘brewed’ in any meaningful sense.
@@oldvlognewtricks sorry, i misspoke. it's "brewing cocoa". and it is different: ruclips.net/video/2aSiEL1BOFc/видео.html it's actually roasted darker than chocolate used for making bars. brewing it as a drink, adding no sugar or milk to it, tastes amazing. it's as full flavored as if you were eating a chocolate bar. i loved it.
This came across my feed and I’m glad it did. As others have said, it may be a rediscovery of a traditional method, but it’s still novel (to me) nevertheless - like finding unexpected cash. I’m definitely going to try this with a French press.
Mate, you gotta call up James Hoffmann. He'll probably tell you about all the things you're doing wrong here like likely grinding too fine(especially with the filter), using the spice grinder instead of a coffee grinder down to how you're pouring wrong :')
I actually do this a lot. I have cacao nibs for basic cookn/baking , and when i want my coffee to be more choclately, i'll put some nibs in the grinder w/ the coffee beans. It actually works really well! Probably nowhere near as good as getting your own actual cocoa bean fruit, but it does work! I use a french press for coffee btw so it doesnt present any brewing issues. When I rlly want to flavor coffee i'll add in some cacao nibs to the blend, then add some cinnamon and sometimes a small squirt of honey.
Try freezing the beans before grinding to make them more brittle and less clumpy. After grinding to as small a diameter as possible before "fudging" try baking the grinded beans on low heat on a sheet of baking paper. Hopefully this will result in; Slightly roasted chotolate tase that won't clog your press as bad as before.
Freezing and grinding wont work. Chocolate melts at like 100 degrees F, chocolate melts in your hand, and the friction from the fasting moving blades will melt the chocolate any how. Also, a lot more fat in raw cocoa bean than you are use to, primarily saturated fats, solid at room temperatures, and that contribute it being gunky and semi solid in the video.
I decided to try this out, using a cheap burr grinder I didn't care about and a pourover setup (and cacao nibs, which are very readily available where I live and I had a bunch on hand anyway). Smelled amazing, only half of the liquid came through, tasted watery. A French press probably would work better.
My mom would bring home tablia from the Philippines. Basically, it's just small discs of pure cocoa (in the North they might add sugar to it). You boil it for 3 minutes and you pretty much have black coffee-like chocolate.
The cacao tea with the husks will give you a similar chocolate drink, without all the fuss. I would suggest French pressing for that method. You could also try to make drinking chocolate using cocoa mass cocoa mass (cocoa nibs just ground down to
you can always try making greek/turkish style where you just grind it fine and pour it into hot water. and then you just serve it straight from that can without any filter and avoid any ground beans. for me that is my favorite tasting style of coffe.. really intense and strong. My second favorite is actually 24h cold brew.. that might also be an idea for cocoa
I took cocoa powder and mixed it in hot water. Let it sit for a while and the cocoa sediments settle at the bottom like some thick paste leaving brown liquid chocolaty water on the top. You can easily pour it out and enjoy.
The pour-over carafe usually requires a coarser grind. I would recommend the same for the Aeropress. Using a spice grinder decimates the grind into a power making water penetration nearly impossible leading to over-extraction (in coffee). Look into purchasing a simple Hario hand grinder, or a Baratza Encore Burr grinder for a more even grind size that would allow for a pour-over coffee to be made. James Hoffman's youtube channel is awesome for resources regarding coffee and I'm sure some things can cross over in regards to preparation techniques.
In Granada the locals make tea with the bean..just tie some in a bit of cloth and drop it in hot water. The plant grows wild in Granada so it's a cheap easy drink
Very similar to the chocolate beverage prepared in Latin America. Sugar is mixed in when milling the roasted cocoa beans, so the resulting chocolate drink is often very sweet.
Try using an Italian Moka, the pressure coming from below should do the trick as it also keeps the water boiling, thus thinning the butter better. If you pinch a few holes for extra filtration space in the coffee valve spot with a toothpick, you'll be even safer.
This looked so fun! Some comments that I hope are helpful: -Cacao hull tea is amazing and I hope you try it! We make it both in hot and cold brew forms at home! -Brewing cacao is a whole category within chocolate/cacao drinks! The main sources I go through are Creo Chocolate and Chocolate Alchemy, but a bunch of folks sell it in different styles! (It can be very like coffee though, so keep that in mind. Folks who want a light chocolate-like drink should go for cacao hull tea.) -I looked at the Yupik website and while they list Peru as their origin they're not super transparent about their farms? Meridian Cacao, Uncommon Cacao, Good King Cacao, and Chocolate Alchemy work directly with farmers so it's as much money going to the farmers as possible, so that's where I'd buy cacao beans through? (Also Meridian sells pretty solid vanilla and sugar at good prices also direct from farmers! And all but Uncommon sell cocoa butter!)
If you make this like you would a tea itll be much easier. i have been doing this for a while. use a pot with water and heat it up (do not boil), grind all your beans or nibs up and put everypart of it in the pot. after the cacao relaxes into the water let it steep for several minutes. use a strainer to filter out the non liquid parts. you can discard this. you can add somethings to make it taste better; honey, nutmeg, vanilla, small amount of milk. the drink releases Oxytocin, and has anadamine(spelling) and theobromine (caffeine's lighter cousin)
coming from a culinary background i would say try to roast it more like a medium roast coffee bean. Grind it but not so fine that the powder clumps into a paste. coffee paper filter in pour over but this time let it sit over night to drip. If french press soak ground nibs over night in cold water. If espresso machine dark roast that nib. If siphon brewing it should be fine as a normal chocolate roast though it may clog if you ground it to clumps.
I have a chocolate tea, it's by Werner & son, it's not purely chocolate nibs because it's a mix brew with some black tea leaves added in, but it's legit my favorite tea I've ever had. It's chocolate-y without being super sweet or super bitter like dark chocolate bars are
There's actually a company called Crio Bru that specifically sells ready-to-use ground cocoa beans for the purposes of brewing it like coffee. They're a little expensive, tho. :P
I have made cocoa coffee, and have to say a rougher grind with a French press is the way to go. I have also noticed it takes longer on average to brew/steep compared to coffee. Coffee: 4 to 5 minutes Cocoa: 6 to 8 minutes (rough grind remember)
It's called coco powder.. Already commercially available. Not sure why you'd strain it when you can literally ingest the stuff like we do with any chocolate bar or hot chocolate.
I like to toast my cacao nibs in a hot pan and then grind it in my molcajete until it is a powder -- and then keep going until its a paste. Takes some time and patience, but its possible with the stone mortar and pestle. I'd use a metate but I don't have one. Once its a smooth paste I'll mix in some spices for my spiced Mexican hot chocolate, or leave it plain. I'll shape it into a circular table like the Abuelita's and Ibarra's chocolate tabs and let it harden (which happens quickly). Then I can use the tablet to make Mexican hot chocolate -- yum! I like using erythritol instead of sugar because I can't have sugar so I make these myself because the popular ones usually have too much sugar and the plain ones are pricey. Other times I'll take the cacao nibs and crush a bit more and then add to my Masala chai mix for a chocolate Masala chai, or to other teas as well. I'll even eat them plain! Super nutritious!! I was thinking if I toast them could I brew them like coffee? I ran out of ground coffee and even though I have no problem grinding cacao, I hate grinding by hand coffee beans. I literally have no idea why I don't have an electric grinder given how much spices I have to grind just for Mexican food alone.
@@pacioli I think that if he froze the cacao beans and used a decent burr grinder to get uniform particles with little dust and no oil extraction, it could work. The extra oil shouldn't plug things up at the brewing temps he'd be using.
So, the heat from the grinding will make the cacao clump, because it’s making chocolate. If it gets too hot, like in a coffee grinder, you’ll get liquid chocolate, then it hardens. Not fun to clean out of the burs for sure. Use a food processor, and grind the cacao a little, then stop. Keep grinding in intervals to keep it cool. To brew the cacao, use a French press. Let it set 6-8 min, then shake it a little, so all the sediment goes to the bottom, then when you press it, the drink turns out nice and clean. Hope my experimentation helps someone!
Normally for pour over extraction you would be using a coarser grind (when it comes to coffee). So please try again with a coarser grind. Similarly, pour over is typically considered the best way for enjoying black coffee so I presume it would be the most sensible to use for this aswell. Anyways I have always wondered if I could make coffee like beverage with cacao so, thank you for this video.
Grinding beans in a spice grinder for a long time makes the grind way too fine to work properly in an AeroPress, so like many people are saying in the comments, I'd agree with going the route of French press (although French press is traditionally done with coarser grinds) or even Turkish coffee. An alternative would be getting a designated coffee grinder and grinding coarser and using that in the AeroPress/pourover setups.
I tried this at some point, and ran into a similar filtering issue, but mine came out tasting watery, so i deemed it a failure. However, something i did instead that was good, was just add a bit of coco powder to my normal coffee, which was very good, and doesn't jam the filter.
Try a burr grinder rather than a blade grinder. That's actually a general recommendation, but in particular, it should reduce the amount of small filter clogging particles you get. Although the cocoa fat will remain a problem.
I use an Indian grinder a Quest, or based on one, it was suggested it was great for grinding as it has a wet and dry container. I do have larger grinders, but this grinder for about £27. From eBay is quite amazing. So useful for many things, baby food, grinding onion skins for the garden, banana skins need the big guns, my Vitamix. Seriously if you make a particular spice some of Indian/Cooks/Chefs give recipe for, your grinder wouldn't be big enough, then if you had to make a curry mix with wet ingredients you have that advantage with this gadget and it takes up no space at all. If I wanted to grind coffee some rice and lemon peel means you can use it for that also. There are larger ones, I find that size is perfect for me. I do think you need one, or the other type Indian Cooks use, you'd never go back to your coffee grinder. Your coffee grinder couldn't handle the moisture in your Cocoa Beans whereas the wet grinder, I feel would have been ideal and it's not going to break the Bank!
I’ve been making cold brew. But, independently of that I just started making infusions with booze and things like cherries, coconut, hazelnuts, etc. anyway, I have found myself with lots of extra cocoa nibs from that hobby and have wondered if I might toss some ground nibs in with my cold brew. Thoughts?
Just get some cocoa grounds and steep them in hot milk. Strain and add sugar to taste. Also, don't use a coffee grinder for cocoa beans. Cocoa beans are significantly larger and have a higher fat content- they will destroy any coffee grinder.
Rather than using a coarser grind I feel like if you went finer, like almost turning the nibs into a paste, it would dilute and dissolve much easier as the fats would be expressed and better distributed with the solids, as well as the solids themselves more likely to stay in solution/suspension.
What about the other way armound: making "chocolate" bar from coffe? Probably there is not enough fat in coffe to work.
I got you fam :)
ruclips.net/video/ffetrDvi51M/видео.html
Definitely done before by many people. I want to try it so bad!
They litteraly say that dmthey did that ins the first 5 secs of the video....
@@ivanaaduarte11 maybe they were joking. Or maybe they have an astonishingly bad attention span
He explained it in the first 10 seconds tho
i feel like i should point out that this is actually how cocoa was prepared and consumed in ancient history. making a bar of chocolate is a fairly recent concept
yes! in my country hot cocoa is actually made like this in the country side
So You're saying we could make a bar of coffee? Oh, that's also on this channel
Really, do you know where I can find more about it?
This is ONE way it was consumed.
Not exactly how it was consumed because for doing hot chocolate you don't get rid of the solid, is not an infusion, you also end eating all the cocoa. Also the original prehispanic beverage has a lot more in it than just the cocoa
I often grind coffee beans and cacao nibs together when I french press- it's truly beautiful. Smooth, rounded and warm
I am SO excited to try this!
What ratio? If I may ask👀
@@emiliohoms6491 probably about 3:1 coffee:cacao. I just eyeball it!
is it like a mocha?
In Samoa we simply just turn the koko beans into a paste and then just add boiling water to make a drink called Koko Samoa. Some people add sugar and other stuff like any other hot beverage.
I had something very similar in Grenada, though I think a couple spices were added to it (most likely nutmeg and/or allspice). Definitely wanna try Koko Samoa sometime now!
Got a recipe, fren?
Reminds me of how I like to make my mint tea. I like to grind fresh mint leaves with a little sugar in a mortar and pestle. I end up with this minty green paste that I add hot water and then drink.
Same in mexico
Whenever you have a clogged filter or sieve, you can unclog it by gently stirring the contents. This frees the smaller particles from the walls and allows the liquid to keep flowing.
The fat content of the cocoa makes filtration pretty much impossible. When you make cocoa butter, you separate most of the fats, leaving around 5% of remaining fat in the press cake.
If you make your cocoa "coffee" from that press cake, it could work much better. You could buy another highly specialized machine and become the chocolate God of RUclips. 😅
I would absolutely use a french press then if I wasn't removing the cocoa butter, no need to worry about it as much I'd assume.
I made something similar with roasted peanuts before. Peanuts also have a ton of fat that clogs the filter. I got around that by brewing it like Turkish coffee, letting it steep, then putting it in the freezer so I could separate most of the fat as a solid. A lot of work, but it was pretty good
wouldn't that just be coarse ground coco powder?
@@xander1052 Simple solution
Truly a man of science in his lab. Asking wild questions and accepting the answer he gets :)
I would definitely try it as a turkish coffee- no filtration, very fine ground cooked with water and a bit of sugar in a copper pot. The fine grounds sink to the bottom and you just drink the liquid off the top until you get to them- would probably taste amazing with this
copmletely agree with this, although I would do it with milk
Absolutely. But most of the fat is normally removed for making cocoa tea.
Oh shit that's a certified big brain moment right there. Trying this out for sure
I’ve had Turkish coffee. It was wonderful.
A French press method would work way better, since most of the seperation would be done by gravity. Look up James Hoffman for a good technique video. Also buying a cheap manual grinder will allow you to dial in the grind fineness a lot and will give a more even particle size distribution, so fewer fines to clog up your filter.
This. Hoffman was my first thought. Also in a french press you'd want a lot coarser of a grind which begs the question how much extraction from those nibs do you want? I mean, I'd argue: Unlike with coffee, with chocolate 100% would be fine as long as you get it to actually bind to the water(I think most commercial products bind the solids to sugar and the fat to lecithine so the fat can build an emulsion with the water. That increases mouthfeel and you don't get the oils floating on top of your drink.
Yes to the french press, but I'm pretty sure this would just clog up a Burr grinder almost instantly. Since there's a fat content it's kind of like peanuts. When you start to break peanuts down they turn into a flour, then they very very quickly turn into a paste aka peanut butter. But yes a french press makes everything better. French press everything. Always. Why? French press. That's why. Don't question it 🤣😂
Congratulations! You reinvented chocolate the way it used to be brewed.
My grandma used to get some big bar of pure chocolate, it was like a rock. Then she scratch it a little bit and made an infusion of that. It was so delicious and very similar of what you did
As a self proclaimed coffee nerd I have a few things to notice here. First of all yes you are grinding too fine, that's why your brew is stalling towards the end (the clearest sign that your grind is way too fine). Maybe try the coarsest setting on your spice grinderm or better yet get a cheap manual burr grinder, like the Rhinogear. Any burr grinder is better than a blade grinder for coffee but keep in mind that cacao beans might be too big for a burr grinder so break them into somewhat smaller pieces first. Second, try to declump the grinds before you put them in the filter (or after you put them in the filter but before pouring water). Also, the most important thing to keep in mind, roasted coffee usually needs a few days of "rest" before brewing, usually one to two weeks, in order to degass some CO2 which can interfere a lot with your brew, so try this with the cacao nibs as well. Otherwise though these are some very nice ideas that I'm gonna try at home as well! :)
I’ve asked myself why hot chocolate isn’t just brewed like coffee everyday for years, thanks for testing this!
Fun fact - this was the way that the maya and Aztec originally drank coffee, they then added chilli, other spices and vanilla to make their drink.. there’s a really good video on it by cogito :)
When you ground up the cacao nibs, it reminded me of this cacao ball or disc that we have in my home country. It’s called tablea.
“The Philippine tablea is defined as roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets.”
There’s no sugar and it’s very bitter. It also doesn’t expire. It also contains more natural fat.
We use the tablea to make a drink called sikwate which is a kind of hot cocoa. My grandma sometimes mixed it with our regional coffee. I am from a region that specializes in a type of coffee called kapeng barako made from liberica beans. The coffee is very strong, smoky and floral.
Mixing kapeng barako with tablea tastes amazing. It’s like a concentrated version of mocha. I ruined it’s natural taste by adding a ton of sugar when I had it as a kid because I hated bitter stuff.
This video was so cool and pulled out a childhood memory of mine. Thanks 😄
damn I would love to try that
I'll never get used to the look of those raw cocoa beans, lol.
Lol, plus the fruit part tastes kinda like citrus.
Mmmm chocolatey maggots
The tea from the shells is fairly common here in Argentina, it's called "cascarilla" (literally would be someting like "little shell"); i don't know if it is common in other places or not. I particulary like it better to brew it with milk instead of water, but it's fine both ways.
Usar la cáscara del cacao como si fuera té, verdad? Lo he probado aquí en España pero porque me lo dieron como algo exótico, no sé si de un viaje o en una tienda especial. Estaba esperando este comentario al entrar en el vídeo
Oh! I've had cascarra tea from coffee cherries and found it delicious
Acá es algo medio "de viejos", pero se consigue en casi todas las tiendas de alimentos secos sueltos (venden cereales, especias, granos, hierbas, legumbres, etc). Es relativamente barato ya que es un subproducto de la industria del chocolate. Puede ser una bebida bastante reconfortante en invierno.
It's also common in Uruguay, unsurprisingly.
@@patricioiasielski8816 sí, es medio cosa de viejos pero pega como un tango, con el viejazo le agarras la mano
I just usually mix pure cocoa poweder (with no sugar or anything) into my coffee and brew it. It really makes the coffee taste like chocolate.
Instead of brewing it, I've found the best way to enjoy it it is just put the ground nibs in a pot with milk brought to a boil and let it simmer for a few minutes. Then pour the whole thing through a mesh strainer to filter out the ground nibs. You get a pretty tasty "hot chocolate." If you like the bitterness of coffee you will like this. Otherwise add some sugar. When grinding the nibs you can add allspice, cinnamon, nutmeg and cayenne for a mexican style hot chocolate as well. If you want more of a mocha you can mix a shot of espresso into the solution or add some ground coffee to the milk when it is boiling.
this is litteraly how you make hot chocolate :D
This does feel like trying with a French Press would work better. You can get a small one (350ml) for about $30 which would work well for testing the idea.
Ikea sells those, if you're interested~
what about an espresso machine?
@@calebdaily1049 Then 100% finely ground cocoa powder (usually used for baking such as cake) would be better.
@@calebdaily1049 I feel that would be unadvisable.
@@xander1052 why?
I've used regular cacao powder in a coffee percolator machine and it was pretty tasty but it filters through the machine poorly. To keep it from overflowing, I had to constantly turn off the machine and give it extra time to drain through. Mixing cacao with coffee runs through the machine more easily, but the coffee overpowers the cacao. Just mixing cacao powder directly with hot water and milk, then letting the sediment fall out is probably better.
I used to make this stuff in a french press quite often, grind it as coarse as you would coffee for a french press, and brew it for the same time. It's delicious especially with a splash of fresh coconut milk.
I recently had to temporarily give up coffee, I bought some cacao nibs, I ground them in my spice grinder, they turned into a pasta on the sides but was ultimately a nice fine ground substance…
I then poured the contents into a pan with warm unsweetened almond milk 2 squares of 95% dark chocolate and a tbsp of almond butter… this is my new morning drink and it’s actually amazing. It’s like hot cocoa with only without high sugar content and the lift the cacao gives you is much nicer and happier than coffee, it seems to elevate the mood as well
Glad I came across your video today. I found some unused cacao nibs in my cabinet a few weeks ago and, thinking I could try brewing them with coffee, tried grinding them down in my coffee grinder, almost damaging the machine in the process 😅 even coarsely-ground, the cacao nibs add a lovely chocolaty flavor to my french press coffee. I simply replace 1 tbsp of ground coffee with 2 tbsp of cacao nibs.
Man. This man is doing things thing that we never thought that we wanted to know.
Man.
@@Nutty... man
Back to the lab again. Thank you for your work sir, you've been a boon in these dark times.
Hope it's getting easier brother
I ground up the shells and threw it into my coffee can and it made a really nice mocha coffee... I also pressed the roasted beans with a paper towel and then lightly blew the shells to the side with a small fan... worked great... I made chocolate extract out of the nibs... :)
James Hoffman's french press method, with a beaker and stainless mesh pour-over coffee filter instead of the french press, gives me some of the best coffee I've ever had. I think it might work well with your ground cocoa too, as the long steeping time gives the grounds a chance to settle out before filtering.
I'm trying to make this work in culinary school right now,, so far a slightly lighter grind,, stopping just after the first clumps form and then using a French press has worked pretty well for me,, you can make hot or cold brew this way
that mug is so cute!
Tea with the shells is extremely delicious and it's also good prepared with hot milk
There is a company known as Crio Bru, that does this commercially. It is very good, they do bill it as a health food, but if you ignore the marketing speak, it is just roasted and ground cocao beans. As a black coffee drinker, i find it quite enjoyable
Lol so basically they are selling you coco powder and jacking up the price under "health food" marketing BS as normal.
I made this a few times by first using a manual coffee grinder (rotating handle kind) and then brewing in a French press. It worked really well but it was so much hassle to make, mainly due to the way cacao nibs clogged up my grinder every time so I stopped bothering in the end.
I've done this a handful of times in a French Press when I want hot cocoa but don't want to drink a hot milkshake. It's very pleasant. I let it brew about twice as long as I would brew similarly ground coffee, and let it settle for a bit before I press down the plunger. Pretty rich results every time.
You gottaake it like cowboy coffe. I have been doing this for years.
Bring water to a small boil or less in a pan, add the grounds and let it step around 7 minutes. Turn the heat off, then strain it
i guess to prevent the clogging rather use a french press, since much of the powder sinks down before you have to filter it anyway.
Something I've done is use a 50/50 blend of coarse ground cocoa nibs and fresh ground dark roast coffee in a French press. It comes out really well and shows off the natural sweetness and acidity of both the coffee and cocoa. You definitely want a coarse grind for this - think bread crumbs, not powder.
I've been meaning to try this but in a cold brew method, using a fat separator (the kind used for stocks and broths) and maybe a metal mesh an inch from the bottom to keep the grinds from getting to the spout.
When I make hot cocoa from raw chocolate nibs I roast it in a saucepan with avo or coconut oil like a quick saute for about 5 minutes on ultra low heat, then add plant milk and simmer for around 10 minutes and add cinimun and tumeric and a tiny bit of black pepper. Yum.
Filter in through cheese cloth + courser nibs.
I searched for a video about this for a while. I’m so glad someone else thought of it
Thank you for answering my question was thinking about this the other day
I've actually tried this once and tried some experiments on it. You were right on making is courser and that helped me. Secondly though I found the pour over method the best. It is good to just add a bit of sugar, not much but enough so it taste like a 67% bar.
Congratulations you just made chocolate the way It was originally made!
you all need to be looking into "drinking chocolate". it's roasted lighter than normal chocolate is. it's not near as bitter and it's meant to be brewed like coffee. it's really great.
edit: sorry, i meant "brewing cocoa" ruclips.net/video/2aSiEL1BOFc/видео.html
Can you give a product example? Googling that just gives different kinds of hot chocolates
Drinking chocolate is synonymous with hot chocolate.
The difference isn’t the roast, so much as the sugar, milk powder and other ingredients in the mixture. It certainly isn’t ‘brewed’ in any meaningful sense.
@@oldvlognewtricks sorry, i misspoke. it's "brewing cocoa". and it is different:
ruclips.net/video/2aSiEL1BOFc/видео.html
it's actually roasted darker than chocolate used for making bars. brewing it as a drink, adding no sugar or milk to it, tastes amazing. it's as full flavored as if you were eating a chocolate bar. i loved it.
This came across my feed and I’m glad it did. As others have said, it may be a rediscovery of a traditional method, but it’s still novel (to me) nevertheless - like finding unexpected cash. I’m definitely going to try this with a French press.
Mate, you gotta call up James Hoffmann. He'll probably tell you about all the things you're doing wrong here like likely grinding too fine(especially with the filter), using the spice grinder instead of a coffee grinder down to how you're pouring wrong :')
I might just mix some of the nib w/ my coffee and throw it in my Brikka. Sounds amazing.
I actually do this a lot. I have cacao nibs for basic cookn/baking , and when i want my coffee to be more choclately, i'll put some nibs in the grinder w/ the coffee beans. It actually works really well! Probably nowhere near as good as getting your own actual cocoa bean fruit, but it does work! I use a french press for coffee btw so it doesnt present any brewing issues.
When I rlly want to flavor coffee i'll add in some cacao nibs to the blend, then add some cinnamon and sometimes a small squirt of honey.
Try freezing the beans before grinding to make them more brittle and less clumpy.
After grinding to as small a diameter as possible before "fudging" try baking the grinded beans on low heat on a sheet of baking paper.
Hopefully this will result in;
Slightly roasted chotolate tase that won't clog your press as bad as before.
Freezing and grinding wont work. Chocolate melts at like 100 degrees F, chocolate melts in your hand, and the friction from the fasting moving blades will melt the chocolate any how. Also, a lot more fat in raw cocoa bean than you are use to, primarily saturated fats, solid at room temperatures, and that contribute it being gunky and semi solid in the video.
I decided to try this out, using a cheap burr grinder I didn't care about and a pourover setup (and cacao nibs, which are very readily available where I live and I had a bunch on hand anyway). Smelled amazing, only half of the liquid came through, tasted watery. A French press probably would work better.
My mom would bring home tablia from the Philippines. Basically, it's just small discs of pure cocoa (in the North they might add sugar to it). You boil it for 3 minutes and you pretty much have black coffee-like chocolate.
The cacao tea with the husks will give you a similar chocolate drink, without all the fuss. I would suggest French pressing for that method. You could also try to make drinking chocolate using cocoa mass cocoa mass (cocoa nibs just ground down to
you can always try making greek/turkish style where you just grind it fine and pour it into hot water. and then you just serve it straight from that can without any filter and avoid any ground beans. for me that is my favorite tasting style of coffe.. really intense and strong. My second favorite is actually 24h cold brew.. that might also be an idea for cocoa
definitely needs a larger grind, even in a french press. Would be interesting to see it be done with a nicer grinder!
Yeah but I wouldn’t put cocoa beans in my fancy burr grinder not gonna lie
@@oblo7389 yeah I wouldnt
I took cocoa powder and mixed it in hot water. Let it sit for a while and the cocoa sediments settle at the bottom like some thick paste leaving brown liquid chocolaty water on the top. You can easily pour it out and enjoy.
The pour-over carafe usually requires a coarser grind. I would recommend the same for the Aeropress. Using a spice grinder decimates the grind into a power making water penetration nearly impossible leading to over-extraction (in coffee). Look into purchasing a simple Hario hand grinder, or a Baratza Encore Burr grinder for a more even grind size that would allow for a pour-over coffee to be made.
James Hoffman's youtube channel is awesome for resources regarding coffee and I'm sure some things can cross over in regards to preparation techniques.
In Granada the locals make tea with the bean..just tie some in a bit of cloth and drop it in hot water. The plant grows wild in Granada so it's a cheap easy drink
Chefsteps did the hot cocoa from scratch really well, they used some kind of industrial equipment though. The end result looks velvety smooth.
That’s so cool! Never thought you could brew them like that, but I guess it makes sense.
Consider making it like turkish coffee, the cacao seems perfect for that method
I went to a chocolate place recently that actually had brewed cocoa like this! They course ground the cocoa and ran it through a french press
Very similar to the chocolate beverage prepared in Latin America. Sugar is mixed in when milling the roasted cocoa beans, so the resulting chocolate drink is often very sweet.
Try using an Italian Moka, the pressure coming from below should do the trick as it also keeps the water boiling, thus thinning the butter better. If you pinch a few holes for extra filtration space in the coffee valve spot with a toothpick, you'll be even safer.
You can also take hot milk and just but the fine ground coco right in there. It wont filter bc of the fat, but the texture is smooth after blending
This looked so fun! Some comments that I hope are helpful:
-Cacao hull tea is amazing and I hope you try it! We make it both in hot and cold brew forms at home!
-Brewing cacao is a whole category within chocolate/cacao drinks! The main sources I go through are Creo Chocolate and Chocolate Alchemy, but a bunch of folks sell it in different styles! (It can be very like coffee though, so keep that in mind. Folks who want a light chocolate-like drink should go for cacao hull tea.)
-I looked at the Yupik website and while they list Peru as their origin they're not super transparent about their farms? Meridian Cacao, Uncommon Cacao, Good King Cacao, and Chocolate Alchemy work directly with farmers so it's as much money going to the farmers as possible, so that's where I'd buy cacao beans through? (Also Meridian sells pretty solid vanilla and sugar at good prices also direct from farmers! And all but Uncommon sell cocoa butter!)
If you make this like you would a tea itll be much easier. i have been doing this for a while. use a pot with water and heat it up (do not boil), grind all your beans or nibs up and put everypart of it in the pot. after the cacao relaxes into the water let it steep for several minutes. use a strainer to filter out the non liquid parts. you can discard this. you can add somethings to make it taste better; honey, nutmeg, vanilla, small amount of milk. the drink releases Oxytocin, and has anadamine(spelling) and theobromine (caffeine's lighter cousin)
consider mixing the ground cocoa with ground coffee and brewing that mixture
could be a tasty sensation whilst circumventing the clogging issue
coming from a culinary background i would say try to roast it more like a medium roast coffee bean. Grind it but not so fine that the powder clumps into a paste. coffee paper filter in pour over but this time let it sit over night to drip. If french press soak ground nibs over night in cold water. If espresso machine dark roast that nib. If siphon brewing it should be fine as a normal chocolate roast though it may clog if you ground it to clumps.
I have a chocolate tea, it's by Werner & son, it's not purely chocolate nibs because it's a mix brew with some black tea leaves added in, but it's legit my favorite tea I've ever had. It's chocolate-y without being super sweet or super bitter like dark chocolate bars are
I tried the Crio Bru ground cocoa in my french press, it's about what you described. Hot cocoa but without the milk/sugar
You earned a sub , thanks 😊
wow imagine mixing that cocoa with actual coffe and brewing them together
YES PLEASE!
the ultimate mocha
Yeah imagine combining those two.. You could call it Mocha!
I've done that myself in a French press. It's really good.
i make french press coffe most days. if i can find some coco beans i might give it a try
:25 “you’re gonna want to open the fruit” I’m sure he’s very familiar with how to stick his hand in a fruit.
There's actually a company called Crio Bru that specifically sells ready-to-use ground cocoa beans for the purposes of brewing it like coffee. They're a little expensive, tho. :P
But soooooo worth it
I have made cocoa coffee, and have to say a rougher grind with a French press is the way to go. I have also noticed it takes longer on average to brew/steep compared to coffee.
Coffee: 4 to 5 minutes
Cocoa: 6 to 8 minutes (rough grind remember)
bro I think you could massively capitalize on this if you perfected an easy way to make it like regular coffee
It's already available to buy like coffee. I ordered some yesterday.
It's called coco powder.. Already commercially available.
Not sure why you'd strain it when you can literally ingest the stuff like we do with any chocolate bar or hot chocolate.
@@SilvaDreams no, you can literally buy cacoa powder made like he has done in the video. There's a company called bare cacoa.
There's a company called Crio Bru that has already capitalized on this. It works well for me, since coffee plus my ADHD meds don't mix very well.
I like to toast my cacao nibs in a hot pan and then grind it in my molcajete until it is a powder -- and then keep going until its a paste. Takes some time and patience, but its possible with the stone mortar and pestle. I'd use a metate but I don't have one. Once its a smooth paste I'll mix in some spices for my spiced Mexican hot chocolate, or leave it plain. I'll shape it into a circular table like the Abuelita's and Ibarra's chocolate tabs and let it harden (which happens quickly). Then I can use the tablet to make Mexican hot chocolate -- yum! I like using erythritol instead of sugar because I can't have sugar so I make these myself because the popular ones usually have too much sugar and the plain ones are pricey. Other times I'll take the cacao nibs and crush a bit more and then add to my Masala chai mix for a chocolate Masala chai, or to other teas as well. I'll even eat them plain! Super nutritious!! I was thinking if I toast them could I brew them like coffee? I ran out of ground coffee and even though I have no problem grinding cacao, I hate grinding by hand coffee beans. I literally have no idea why I don't have an electric grinder given how much spices I have to grind just for Mexican food alone.
I’m kinda wondering how this would work with a stovetop espresso/Moka pot. I think it might work nicely.
i actually think this might cause a blowout and basically become a chocolate bomb.
@@pacioli I think that if he froze the cacao beans and used a decent burr grinder to get uniform particles with little dust and no oil extraction, it could work. The extra oil shouldn't plug things up at the brewing temps he'd be using.
So, the heat from the grinding will make the cacao clump, because it’s making chocolate. If it gets too hot, like in a coffee grinder, you’ll get liquid chocolate, then it hardens. Not fun to clean out of the burs for sure. Use a food processor, and grind the cacao a little, then stop. Keep grinding in intervals to keep it cool. To brew the cacao, use a French press. Let it set 6-8 min, then shake it a little, so all the sediment goes to the bottom, then when you press it, the drink turns out nice and clean. Hope my experimentation helps someone!
Awesome!!! Maybe I can try that!!! But I'm gonna use unsweetened cocoa powder, you know, semi-homemade!! I hope it works!!! Anyway, great video!!!
Cool video! getting a better grinder would probably solve your problems with filtration.
Normally for pour over extraction you would be using a coarser grind (when it comes to coffee). So please try again with a coarser grind. Similarly, pour over is typically considered the best way for enjoying black coffee so I presume it would be the most sensible to use for this aswell. Anyways I have always wondered if I could make coffee like beverage with cacao so, thank you for this video.
I HAVE BEEN WONDERING THIS FOR LITERAL YEARS
The grinds are tasty and nutritious let them settle to the bottom of your cup then munch on them after you drink the liquid.
i once tried adding a bit of cocoa to my coffee in a moka and it did improve the taste but just slightly.
I was so stoked when you whipped out the aeropress. I was slightly less stoked when it didn't work lol.
I like to brew dark cocoa powder with my French press coffee so, I see how this could be good!
If you grind the beans fine enough they form a paste that just kinda dissolves under boiling water.
There is a company called Crio Bru that does this. Delicious cacao tea!
Grinding beans in a spice grinder for a long time makes the grind way too fine to work properly in an AeroPress, so like many people are saying in the comments, I'd agree with going the route of French press (although French press is traditionally done with coarser grinds) or even Turkish coffee. An alternative would be getting a designated coffee grinder and grinding coarser and using that in the AeroPress/pourover setups.
I tried this at some point, and ran into a similar filtering issue, but mine came out tasting watery, so i deemed it a failure.
However, something i did instead that was good, was just add a bit of coco powder to my normal coffee, which was very good, and doesn't jam the filter.
Maybe try using a moca pot. Those work well with finely ground powders
Try a burr grinder rather than a blade grinder.
That's actually a general recommendation, but in particular, it should reduce the amount of small filter clogging particles you get. Although the cocoa fat will remain a problem.
I use an Indian grinder a Quest, or based on one, it was suggested it was great for grinding as it has a wet and dry container. I do have larger grinders, but this grinder for about £27. From eBay is quite amazing.
So useful for many things, baby food, grinding onion skins for the garden, banana skins need the big guns, my Vitamix.
Seriously if you make a particular spice some of Indian/Cooks/Chefs give recipe for, your grinder wouldn't be big enough, then if you had to make a curry mix with wet ingredients you have that advantage with this gadget and it takes up no space at all.
If I wanted to grind coffee some rice and lemon peel means you can use it for that also. There are larger ones, I find that size is perfect for me.
I do think you need one, or the other type Indian Cooks use, you'd never go back to your coffee grinder.
Your coffee grinder couldn't handle the moisture in your Cocoa Beans whereas the wet grinder, I feel would have been ideal and it's not going to break the Bank!
If you roast the beans more, you get a flavour even closer to actual coffee
I've got a french press and some nibs. I'll give it a go some time
I’ve been making cold brew. But, independently of that I just started making infusions with booze and things like cherries, coconut, hazelnuts, etc. anyway, I have found myself with lots of extra cocoa nibs from that hobby and have wondered if I might toss some ground nibs in with my cold brew. Thoughts?
Just get some cocoa grounds and steep them in hot milk. Strain and add sugar to taste.
Also, don't use a coffee grinder for cocoa beans. Cocoa beans are significantly larger and have a higher fat content- they will destroy any coffee grinder.
Rather than using a coarser grind I feel like if you went finer, like almost turning the nibs into a paste, it would dilute and dissolve much easier as the fats would be expressed and better distributed with the solids, as well as the solids themselves more likely to stay in solution/suspension.
You might want French Press it’s going to work great 👍