Mayan Method

Measure water. Measure a standard 8oz. cup of water for each cup of Joe into a pot; pan;tea kettle; percolator pot – pretty much anything you can boil water in on the stove-top. I used 6 cups as my standard measure… 6 – 8oz cups.

Boil. Bring water to a roiling boil then immediately reduce heat to simmer.

Add CocoaJoe Brewing Cocoa. You can actually use less cocoa with this method than all others: Add 1 heaping tablespoon of your favorite CocoaJoe per 8oz. cup directly into the water. With this method you can reuse the grounds and re-brew with them all day long!!

AT THE BOILING POINT – BE AWARE! … WATCH FOR OVERFLOW ON POT AT THIS STAGE! … REDUCING HEAT AND STIRRING POT WILL STOP OVERFLOW.

Let it simmer. I have found the longer the simmer the better for Brewing Cocoa. Unlike Coffee, you can apply continuous heat to the cocoa grounds to pull as much of the butter and flavor from them as possible.

Strain It. Using a standard small kitchen strainer with medium mesh – finer meshes will clog easily… fyi – Dump the collected grounds in the strainer back in to your simmering Joe to get all the ‘goodness’ out of them.

Pour and Enjoy! Add creamer or sweetener to fit your tastes… or just enjoy straight and savor the true ‘Drink of the Gods’!

Added Note: The CocoaJoe crew has found that you can reuse the brewing cocoa bean grounds for multiple brews. Truly we pour off cups – re-add water – freshen pot w/ maybe 1tbsp of grounds per 4 cups re-added and then let that steep/brew for at least 10 mins… and it’s ready to go again… UPDATE 9/22/12 — We have found that the beans can be re-used twice… after that the flavor gets somewhat washed out. So to update, re-use your grounds to rebrew CocoaJoe twice – then toss those used grounds in your composter or directly into your garden to super charge your plants!!

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