Cacao and Cold Brew
In today's fast-changing world, everyone is looking for the latest and greatest healthy beverage. Cacao just may be the next "buzz beverage." It's extremely high in antioxidants, and is considered heart healthy.
Cacao, although spelled similarly to cocoa, is the seed that is used to produce cocoa. As with coffee, Cacao is grown in the tropics from South America to West Africa. Each region produces a uniquely different flavor profile. Attributes can range from dark chocolate, fruity, nutty, to slightly bitter. Cocoa, cocoa butter, and chocolate are all by products of the Cacao Seed.
Cacao nibs are broken Cacao seeds that have been dried and fermented. These nibs have many similarities to coffee. Both can be roasted to different darkness, hot brewed or cold brewed, and served hot or iced. As with Coffee, all the personal touches from cream, flavorings or sugar can make you smile.
Over the past few years, many companies have strived to commercially mass produce cold brew coffees and have run into many micro issues. Processing techniques are essential to manufacture a safe, shelf stable product for the public. As Cacao beverages become more popular caution is prescribed. Cacao nibs tend to have a very high micro load and if brewed incorrectly can be dangerous for consumption.
Let us know if you would like to explore safe Cacao commercial cold brewing in the RTD beverage world.