Kakawa

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
Frothing Jug/Tumbler/Lota
Water (avoid RO purified water)

Ingredients

Makes 1 cup of 180ml

Finely chopped Cacao - 20g (1/2 of the 40g cacao bar or 4 triangles)
Water - 160ml
Sweetener of your choice - To taste (Optional). We use 1 tsp of raw sugar.

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the Frothing jug 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

Heat 160ml of water until simmering(92-94°C). Make sure the water isn't boiling.
Meanwhile, chop 20g of cacao finely using a knife or a grater. In warmer climes, chop it into chunks and place it in the jug before adding the water.
Pour the simmering water into the Frothing jug.
Add the chopped cacao and your choice to sweetener to the Frothing jug and let it breathe for 15 seconds.
Using a Mathani/Wooden frother, whisk the mixture vigorously till it is well combined and frothy.
Pour into a cup from a height to create a frothy head above a smooth cacao.