a bit about the brew. it's cold, it's chocolate, it's just not cold brewed.

cold brew works on submerging the cocoa in cool or room temp water, and then waiting. the goal, like cold brewed coffee, was less acidity and more flavor. the outcome? not so much. 

Which is why we switched to flash-brewing.

we wanted more chocolate flavor. and the way making chocolate works, it takes heat to do that. just like coffee. so we did a bunch of research and a bunch more testing and flash brewing was our big aha #yesplease moment. 

 

the basic idea.

like coffee beans, it starts with the roast. not all cacao beans make good cold brew. we lean toward the origins that smell great, have a strong chocolate backbone, and based on excellent fermentation tending + process at the farm, less astringency/acid. we tweak our roast specifically for drinking it cold, and let the beans sit 24 hours to cool completely before winnowing. we opt for a clean winnow, with less husk. cocoa husk "tea" is not our goal: it's a full, cacao flavor we're going for, and flash-brewing does just that.

 how to flash brew:

have your fb cocoa ready (we use 2-3 T per cup)--we use a french press, somedays a chemex, other days we plunk it into a measuring cup. heat water in a kettle. while it's heating fill a glass(es) with ice. Once the water is just before boiling point, pour it over the cocoa then pour the cocoa brew immediately over the ice. feel free to use a sieve to capture the cocoa as you pour.

drink right away. add sweetener if you prefer, 1/2 + 1/2, coconut milk, oatly, etc. frappe in a blender with ice, muddle with mint and what-have-you for a mocha mojito. or drink it straight up.

grounds make good garden mulch or can go into the compost. but remember: cacao (like all chocolate) is not dog-friendly.