@gnomon Yeah, it's not bad. I am drinking while the cocoa is still suspended, I find it quite drinkable without milk or sugar, which is a stretch for the decaf coffee alone. I guess the next experiment would be cocoa and hot water, not sure I can wrap my mind around that. Obviously "Oaxaca style" hot chocolate made from bars of chocolate and water is delicious, but that has more cocoa butter to (I think) emulsify.

@bremner So yes, to make hot chocolate from cocoa and water, you gotta add sugar and fat, otherwise it comes out silly tasting.

Did that with raw cane sugar and coconut oil, came out decent.

@gnomon

@bremner You could also blend in some oats and got oat milk hot chocolate @gnomon

@11011110 I don't know about the "right recipe", but I currently use about 1/3 cup beans medium ground to 1 heaping teaspoon of cocoa powder. For water I'm not sure how big this French press is, at least 500 ml. I typically let it settle for at least 10 minutes, but that is more being easily distracted than any great design.

@11011110 5 minutes is plenty to settle. I'm sure it's not to everyone's taste, but some suspension of cocoa is actually my goal here. Also, adding a smallish teaspoon of vanilla extract does not overwhelm the other flavours and (I think) brings out the cocoa a bit.