Brewed Cacao
There's more than one bean worth brewing.
Cacao. Roasted, ground and brewed exactly the way you already make coffee, in the equipment you already own. What comes out is dark, rich and unsweetened — you can sweeten it, and plenty of people don't.
What is it?
Roasted cacao beans, ground. The same bean chocolate is made from — nothing added, nothing taken out. One ingredient.
What does it taste like?
Dark, rich and a little roasty — closer to a strong black coffee than to anything sweet. Add milk or sugar if you want; it takes both well.
How do you make it?
Two scoops, water just off the boil, four minutes. French press, drip or pour-over — the same machine you already own.
Will it keep me up?
What lifts you is theobromine, cacao's own stimulant. It builds gently and fades without a drop. More on that below.
Find your flavor
Three places to start, darkest to lightest. Full 32 oz bags — about 64 cups each.
Closest to coffeeEcuador French
The most coffee-like cup we make. Rich, with a smooth finish, aged wood and a smoky aftertaste.
Nigeria Dark
Bold and captivating — a rich tapestry of chocolate underscored by subtle dried fruit.
Ivory Coast Medium
Balanced and never too bold, with a soft cocoa character and a delicate grainy undertone. Still completely unsweetened.
Three steps, four minutes
If you can make coffee, you can make this. Nothing new to buy.
Two scoops per cup
Slightly more than you'd use for coffee — cacao is less dense. A 32 oz bag makes about 64 cups.
Water just off the boil
Around 200°F. French press, drip machine or pour-over all work.
Steep four minutes
Press and pour. Drink it black, or add cream — it takes milk better than coffee does.
French Roast Variety Set
Three full-size 10 oz bags — Ecuador, Nigeria and Ivory Coast, every one a French roast, the darkest we make. The only way to taste all three side by side.
It is the same bean chocolate is made from — roasted, ground, and brewed instead of turned into a bar.
Nothing is added and nothing is taken out. No sugar, no dairy, no flavouring, no fillers. You brew it in a French press, a drip machine or a pour-over, exactly the way you already make coffee, and you get a dark, full cup with real cocoa flavour and none of coffee's sourness.
What lifts you is theobromine — cacao's own stimulant. It arrives gradually, holds steady, and fades without a drop, which is why an afternoon cup does not cost you the evening.
Don't want to measure anything?
Single-serve cups fit the pod machine already on your counter. Same roasted cacao, same one ingredient — drop one in, hit the smallest cup size and the hottest setting.
What people say after the switch
Ratings collected across four sites.
“Our family loves Choffy as a better alternative to coffee and hot chocolate.”
“Love Choffy. Have been drinking it for some years now. Perks me up every afternoon.”
“So easy to use in our Keurig and each flavor tastes great!”
Want to read a little more first?
No pressure. Everything you might want to know before a first cup.