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I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas Organics brand) into the strainer and pour 8 oz of freshly boiled water over the powder, then allow the resulting mixture to drip through.

Having read previous threads in Seasoned Advice, it seems cacao powder, like cocoa powder, isn't fully soluble, hence my idea of treating it like coffee grounds and extracting its properties whilst doing away with the excess particles.

One thing that gives me pause, however, is the worry that the cacao powder will solidify and possibly gunk up the strainer.

What is this community's thoughts? Constructive feedback is very much welcome.

Alex Wang
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You'd need to disperse the powder in (probably hot, or cold, then heat it) water first, then filter, so not a pour-over method but perhaps close enough. That's because coffee ground wet better than most powders, as well as generally being coarser, so don't form clumps. I tend to pre-filter with something coarse before using a fine filter, and for testing I would use disposable/compostable filter papers rather than something you may struggle to get clean.

However I doubt you'll get good flavour extraction from raw cacao any more than you would from processed cocoa. I'd treat them as basically the same as most of the constituent compounds are the same, and most of what I can find to read is based on (roasted) cocoa.

The relevant flavour compounds aren't necessarily very soluble in water - many are only fat-soluble. These won't make it through your filter. I have successfully filtered warm cooking oil through coffee filters (to make coloured oil dyed with paprika or turmeric) but then you'd have an oily liquid not a water-based one.

It might be worth a try, and you might get a pleasant drink, but I doubt it will taste much like cacao. Even if you disperse cocoa powder in milk and let it settle until a sludge forms on the bottom of the cup, the flavour is not just far less but also different than drunk straight after mixing.

Chris H
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I love CrioBru brand cacao - it's a rough ground like coffee that allows you to brew cacao. Steep for about 10 minutes in French press (or more if you want a stronger cup) or can brew in regular coffee system. Check out their website for more info.

For a quick cup of cacao, I take the powdered cacao and stir it into hot water. It does not clump at the bottom. I first fill a mug half way with boiling water, then add a teaspoon of sugar and heaping tablespoon of cacao powder and stir well. I then fill the rest of the mug with water and stir until its' dissolved.

I'm not sure if the nutritional benefits are the same between these two methods.

Annie
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