Hi! Cool video. I wonder if the moka pot method and the espresso machine method would work better if you ground the cacao into a finer powder (just like coffee which is used with those method is ground fine, you wouldn't try to make espresso with coarse ground coffee). Not sure what grinding cacao would do to your coffee grinder though, it might damage it, so maybe use a cheap grinder for this. But I'd be curious to know if it would work better.
I simply add my raw cacao to my coffee and drink it without filtering. Wondering how to get the most benefit (Theobromine) by process method. Also wondering if I use my expresso machine to extract would be best?
I don't think that a use of an espresso machine will do any good - unless you you have the cacao beans ground to the same size as coffee. I found an interesting patent on the web - patents.google.com/patent/DE3700871C2/en. According to it, the 40-60 temperature should be used at first, and then several extractions at 90-105. I'm wondering that a syphon method could do to it - perhaps that will be the best to try.
More or less. The exception is devices that use portafilter - Nanopresso, Bialetti brikka and ECM. But it's not 2.5 g - but 12.5 per recommendation on the bag :)
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Hi! Cool video. I wonder if the moka pot method and the espresso machine method would work better if you ground the cacao into a finer powder (just like coffee which is used with those method is ground fine, you wouldn't try to make espresso with coarse ground coffee). Not sure what grinding cacao would do to your coffee grinder though, it might damage it, so maybe use a cheap grinder for this. But I'd be curious to know if it would work better.
I’m relieved that you liked the Aeropress results! How much water would you say you used on that one?
It was about 120 ml, if I properly remember.
You could add more ground's like it says or maybe even less water to make it stronger, ya know
I know, but I followed the instructions on the bag just to see what the expected result is. After that - you are right, there are a lot of variations.
You were knowledgeable and especially funny at the end of it I'm laughing with you not at you, 👏🏻!
Interesting , thank you
Always interesting. Hoping that you and your family are safe and well. Tim Marshall
Thanks, Tim!
I simply add my raw cacao to my coffee and drink it without filtering. Wondering how to get the most benefit (Theobromine) by process method.
Also wondering if I use my expresso machine to extract would be best?
I don't think that a use of an espresso machine will do any good - unless you you have the cacao beans ground to the same size as coffee. I found an interesting patent on the web - patents.google.com/patent/DE3700871C2/en. According to it, the 40-60 temperature should be used at first, and then several extractions at 90-105. I'm wondering that a syphon method could do to it - perhaps that will be the best to try.
Thank you for the insights.
Thank you!
Thank you for your very informative video, based on your results I have decided to buy an Aeropress, looks like worlds of fun.
You won't regret, it's a great and not expensive device. There are some attachments for it that allow cold brewing, or applying more pressure, etc.
the video is good.
по русски лучше
first time seeing cacao being brewed (with water and not milk) and it actually seems interesting, thank you, congrats
Did you use 2.5 grams on every method? I’m mostly asking about the aeropress. How much cacao did you use?
More or less. The exception is devices that use portafilter - Nanopresso, Bialetti brikka and ECM. But it's not 2.5 g - but 12.5 per recommendation on the bag :)