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Post by olomazz on Apr 22, 2013 18:38:06 GMT -5
Hi everyone,
First I want to say I tried to search content on this topic but apart from this post where a few people where exchanging around the idea of brewing cocoa and coffee beans together, I couldn't find anything (http://chocolatetalk.proboards.com/index.cgi?action=display&board=cocoa&thread=221&page=1)
Today I have been playing with roasted cocoa beans trying to find a way to make a great cocoa expresso. I have struggled especially in 2 areas:
- Cocoa beans fat content makes it harder to grind. In addition, as it's about 50% fat, the penetration of water is harder - The Portafilter's holes diameter seems unfit for cocoa's fatter nature.
What I encountered is either I had the cocoa beans ground too fine and the water wouldn't come out after a very brief instant OR I had the beans ground too coarse and the result was watery...
I tried many different settings but I could never reach an acceptable espresso with a little cream on top. I thought with cocoa's natural fat the creamy texture would be much easier to get than with coffee but truth is the fat content seems to be what creates the overall problem.
I would love to hear about your experiences and/or opinions on how to get a good cocoa espresso.
Cheers
Olivier
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Post by Freddo on Apr 26, 2013 11:50:20 GMT -5
I've thought about this too, but never tried it. My idea would be try and press out some of the fat from the cocoa beans, to the same fat % as coffee beans, then grind them. Its a big process though and I dont know if one can press out the oil without making cocoa liquor first.
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Post by Brad on Apr 26, 2013 13:57:24 GMT -5
You can't use a regular filter or paper filter. The cocoa beans will always clog it up. The only way I have found this to work is with a french press.
When you grind your coffee, add the nibs at the same time as the coffee and create a course grind. If you try a fine grind it will turn to goo and clog up your coffee grinder.
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Post by anish on Apr 27, 2013 7:23:14 GMT -5
I've thought about this too, but never tried it. My idea would be try and press out some of the fat from the cocoa beans, to the same fat % as coffee beans, then grind them. Its a big process though and I dont know if one can press out the oil without making cocoa liquor first. Pressing out oil from nibs ( liquor ) means it is cocoa powder, then why cant you try mixing coffee with cocoa powder. Alkalized cocoa powder easily dissolves
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Post by Brad on Apr 27, 2013 15:11:09 GMT -5
Pressing out the fat is very expensive, and isn't easy. Furthermore, cocoa powder doesn't dissolve in anything, AND still contains some cocoa butter - even after being put through a commercial press. It will be sure to clog every paper filter you use.
If you don't believe me there's nothing stopping you from trying. After all, that's what this forum is all about; trying new things!
Brad.
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Post by littleblue on Jun 3, 2013 10:58:13 GMT -5
No solution for this one, I'm afraid. Our mocha on a spoon is made by using a touch of cream, which has been infused with coffee, making a ganache that we can dip the chocolate lumps into for the final touch of flavour. We are experimenting with grains of coffee big enough for a tea strainer for bags of mocha, but it's all r&d at the moment, so...
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Post by Alchemist on Jul 15, 2013 9:47:53 GMT -5
I'm going to say that I've been down this road and failed horridly just like everyone else. Either the grind is too fine and it clogs or too coarse and the result is flavorless.....
Then I was sent some Cocoa Espresso....and was able to pull shots. For the moment, I won't/can't say where it's from, but it's looking like it IS possible to pull flavorful cocoa shots. For the record, it's only roasted beans, ground. Not pressed or anything of the like. I know almost nothing else.
Now, the shots were not espresso like really. More of a strong cocoa tea, but pretty tasty. So, it can be done. I just don't have more details at the time.
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Post by afoxatopabox on Jan 16, 2015 15:48:23 GMT -5
To resurrect a decaying thread...
If the problem is, as the original poster says, that either the grind is too fine and clogs the portafilter or too coarse and produces a flavorless result, can you simply change the portafilter? Can you just rig a portafilter basket with bigger holes? This seems an easy fix. I am excited to try it out but before I do, let me know if it is utterly foolhardy.
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