Type: That would be telling
This is a distinctly different Brewing cocoa than I have previously made. It is more nutty with a ton of chocolate and very little fruit. It brews great both hot and cold. The roast level gives it a wonderful depth of flavor without any bitterness of some the darker roasts.
I hope you enjoy drinking it as I did blending it and finding the roast level where it sings.
And again, this is not your mother’s hot chocolate. And this is also not coffee. It stands on its own merits, so judge it on what you taste, not what you expect or what it isn’t.
This Brewing cocoa works well in coffee brewers and actually mixed with coffee. Other brewing cocoas can have a tendency to muddy the flavor of coffee I have found, or worse, clog brewing filters or screens. Your mileage may vary, but I’ve found 1:1 ratio wonderful, and if you are just a little careful, so it does not overflow, even straight can work well. Your tastes may vary but I recommend starting with the following proportions and times: 4 T/8 oz boiling water Steep 5 minutes Press (assuming you are using a press pot - drip works ok too) Enjoy straight, with milk (or cream) and/or sugar.
We wrote an article all about brewing with nibs for chocolate flavor in beer. You can find it here. Brewing with Chocolate and Cocoa. These are the "Dark roasted nibs" mentioned in the article.