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Simple and Time-tested

A simple yet highly effective method for making a vibrant cup of cacao. A modern take on a traditional technique originating from Central America over 2000 years ago, where it remains a popular choice. This method produces a smooth cacao with a frothy top.

What you'll need

  • Wooden Frother/Mathani/Molinillo
  • Stainless Steel Narrow Mouthed vessel/Tumbler/Lota/Kalash
  • Water (avoid RO purified water)

Ingredients

Makes 1 cup of about 180ml

  • Finely chopped Cacao - 20g (1/4th of the 80g cacao bar)
  • Water - 160ml
  • Sweetener of your choice - To taste (Optional). We use 1 tsp.

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the cacao bowl till it has begun melting. Bring the water to a boil (between 85°C and 92°C.

We recommend starting with a 1:8 cacao-to-water ratio. So for every gram of cacao, add 9ml of water. For one cup, start with 20g of cacao and 160ml of water. Experiment to find the perfect ratio for you; for a lighter cup, try a ratio of 1:11 (15g of cacao for roughly 160 ml of water).

Steps to brew

  1. Heat 160ml of water until simmering(92-94°C). Make sure the water isn't boiling.
  2. Meanwhile, chop 20g of cacao finely using a knife or a grater. In warmer climes, chop it into chunks and place it in the bowl before adding the water.
  3. Pour the simmering water into the cacao bowl.
  4. Add the chopped cacao and your choice to sweetener to the bowl and let it breathe for 30 seconds.
  5. Using a Mathani/Wooden frother, whisk the mixture vigorously till it is well combined and frothy.
  6. Pour into a cup from a height to create a frothy head above a smooth cacao.

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