Can I brew cacao powder like coffee?

The confusion between brewing coffee and preparing cacao is understandable, as both are roasted, ground, and consumed as hot beverages. However, the physical properties of the two are fundamentally different. Coffee beans are fibrous and porous, allowing hot water to extract soluble compounds while leaving the insoluble grounds behind in a filter. Cacao powder, conversely, is made from finely ground cocoa solids that are meant to be suspended in a liquid, not filtered out.

If you attempt to put cacao powder in a coffee maker, you will likely clog the machine. The fine particles will pass through standard paper filters or, if they don't, they will create a thick, pasty layer that prevents water from flowing through. The result will be a weak, watery liquid that lacks the rich, chocolatey flavor you expect, while the majority of the cocoa solids remain trapped in the filter.

If you are interested in the flavor of cacao, there are better ways to prepare it. Cacao nibs—the crushed, roasted pieces of the cocoa bean—can be brewed in a French press or a pour-over setup. Because they are larger and more fibrous, they act similarly to coffee grounds, allowing for a clean extraction that results in a light, aromatic, tea-like beverage. This is often called 'cacao tea' or 'cacao infusion' and is a popular alternative for those looking for a chocolatey flavor without the heaviness of hot cocoa.

Alternatively, if you want the health benefits and flavor of cacao powder, the best approach is to whisk it directly into hot milk or water. This ensures that the cocoa solids are fully incorporated into the drink, providing the texture and richness that define a good cup of cocoa. You can also add spices like cinnamon or chili to enhance the flavor profile, creating a drink that is distinct from coffee but equally satisfying.

In practice, keep your coffee maker for coffee and your cacao powder for the stovetop or whisking. If you want to experiment with alternative brewing, start with cacao nibs and a French press. It is a fun, low-stakes experiment that can introduce you to a whole new world of flavor without the risk of ruining your equipment.