How to Make Cocoa Manna Cold Brew

After having brewed many hundreds of pots of Cocoa Manna I consider myself an expert brewer (there is no degreed program so experience will have to account for something here). I can pass on my knowledge from those many pots with confidence, and you too can make a delectable pot or pitcher of hot or cold brewed Cocoa Manna whenever your fancy takes you. The really nice thing for you is the hard part is already done. We do the sorting, roasting, and the grinding so you are left with just the brewing: simple. Since it’s summer I'll start with the cold brew, which I am sampling in as I write this.

You will need:
  • a pitcher with a lid
  • a milk nut bag (which I sell or can be had at any number of places)
  • Cocoa Manna
Sounds easy right? So, directions:
  1. Place 6 oz or 3/4 of a cup of your choice of flavor in the milk nut bag inside the pitcher and pour a half gallon (8 cups) of cold water over the grounds to saturate them. Close the bag and submerge it in the pitcher. I use a long handled spoon under the lid to hold it down.
  2. Wait about 16 hours (this is not open ended as the taste does change although experimentation is encouraged) and squeeze as much water as you can out of the grounds.
  3. Pour into another pitcher with a lid, I use a glass one here and put it in the fridge.
Mine keeps for at least 3 days if I don’t drink it all in 2 or 1. It does need refrigeration at this point if you mean to keep it out for more then a few hours. That’s it for the cold brew, you can add lots of tasty things to enhance the yummy dark chocolate taste (use more experimentation here. We like honey, below.) and surprise friends or family with something new. Something new and chocolate: double score!
Happy Drinking!

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