HOW-TO PREPARE
A CACAO DRINK?
HOW-TO PREPARE
A CACAO DRINK?
CONTENTS
INTRODUCTION
Preparing a cacao drink from bean to cup used to be a lengthy and tedious process. In ancient times, the performance of cacao preparation was, among other things, a means of formalizing hosting and marking the occasion as special.
Keeping this in mind helps maintaining and nourishing a sense of connection with the plant while going through easier and quicker brewing methods adapted to modern lifestyles.
Below you’ll find the simplest sequence to get your pure cacao drink ready.
For variations and proper recipes—such as Lebanese Cacao Latte, Lavender Cacao Latte, Iced Cacao or Pumpkin Spice Cacao—head over to our Recipes section.
WHAT YOU NEED
For one cup
Origin Cacao
15 to 45g / 0,5 to 1,5oz ¹
Water
Cup's volume
Equipment
Pan/Kettle, Whisk/Electric Frother
PREPARATION
- Choose your cup according to the desired volume of your drink.
Heat up the amount of liquid needed to fill your cup.
If using a pan, fill your cup with water then pour it into the pan and heat up until it simmers, around 80°C/180°F.
If using a kettle, heat up enough water, pour it in your cup to get the right volume, then transfer into a jug or a pan.Add your desired dose of cacao.
¹ : Not sure how much is a good dose? Check out our Cacao dosing guide.
Whisk or froth to add air into the beverage, which will create a suspension and a pleasant foam.
Pour into your cup and enjoy.
Important notes
→ USE THE RIGHT CACAO
By that we mean Origin Cacao. Using cocoa powder or melted chocolate will only result in a poorly nutritive drink as those by-products have lost most of their active compounds along their processing.
Even fine or bean-to-bar chocolate—although the tasting experience might be delicious—won’t let you experience the full array of cacao’s effects, neither will you have access to its pure taste as it is still processed and sweetened.
→ DON’T BOIL IT!
Too much heat damages cacao’s nutrients and bioactive compounds. Stay below boiling point or let your liquid cool down before adding cacao to it.
→ OTHER METHODS
We don’t mention the blender or stovetop methods as they are both functional yet too harsh in our opinion (because of heat and/or friction).
