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coffee heresy 

Currently drinking decaf coffee brewed in a french press with cocoa powder. Now the and the can both hate me.

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coffee heresy 

@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.

coffee heresy 

@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

coffee heresy 

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

coffee heresy 

@bremner No hate here. I only French press occasionally, when I find myself with one and without an espresso machine, and was getting inconsistent results until a couple weeks ago I tried James Hoffmann's recipe (youtube.com/watch?v=st571DYYTR – 30g medium-ground to 500ml boiling water, pour and wait four min., stir and let grounds settle, skim off foam+fines, wait five more min., press). Very strong, very smooth. Now I'm wondering what the right recipe for French press decaf+cocoa is.

coffee heresy 

@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.

coffee heresy 

@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.

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