As a self-proclaimed coffee aficionado, I’ve always been fascinated by the ever-evolving world of coffee brewing. From the classic French press to the sleek and modern Chemex, the brewing methods we use to coax out the best flavors from those precious beans are constantly in flux. And let me tell you, the latest developments in this realm are nothing short of mind-blowing.
Pushing the Limits with Specialty Cacao
One of the most intriguing trends I’ve come across lately is the rise of specialty cacao – yes, you read that right, cacao. It all started when I stumbled upon a stand at the World of Coffee Athens event, where they were brewing ground cacao beans in a V60 dripper. My first thought was, “Wait, what? Cacao in a coffee brewer?” But as I learned more, I realized that this was just the tip of the iceberg.
The team behind this innovative venture is Ander, a Belgian company on a mission to redefine how we experience cacao. Founders Frederik and Tom Depoorter have dedicated themselves to exploring the untapped potential of cacao beans, much like the specialty coffee industry has done for coffee.
Through their research, they discovered that cacao and coffee share many similarities – the impact of climate, terroir, and altitude, as well as the depth of flavor profiles and aromas. Armed with this knowledge, they set out to create a line of barista-quality cacao beverages that could rival the quality and attention found in specialty coffee.
As Ander’s co-founder Frederik explains, “We’re looking back at two difficult years of product development to research the possibilities, understand the DNA of the cacao bean, evaluate roast and extraction profiles, and grind classifications. And we ended up creating the world’s first filter cacao and barista-grade drinking chocolate.”
Redefining the Cacao Experience
What sets Ander apart is their commitment to light roasting their cacao beans, much like the approach taken by many specialty coffee roasters. This allows them to preserve the nuanced flavors and aromas of the beans, rather than masking them with a dominant chocolate taste.
“Instead of aiming for a dominant chocolate flavor, we prefer highlighting each bean’s specific qualities,” Frederik notes. “This creates an array of taste experiences ranging from spices and floral notes to fruitiness, fresh acidity, sweetness, and nuttiness.”
But Ander’s innovations don’t stop there. They’ve also developed a filter cacao that can be brewed using the same methods as specialty coffee, including V60, Clever dripper, flat-bottom brewers, batch brewers, and even a Moka pot. This not only provides baristas with a whole new realm of possibilities but also gives coffee lovers a unique and caffeine-free alternative to their daily brew.
As the Dalgona coffee craze has shown, coffee drinkers are always on the lookout for new and exciting ways to enjoy their favorite beverage. Ander’s filter cacao taps into this thirst for innovation, offering a “steady kick of energy without coffee jitters” thanks to the presence of theobromine, a natural stimulant found in cacao.
Blending the Best of Coffee and Cacao
The rise of specialty cacao is not just about creating a novel product; it’s about redefining the entire cacao experience. Ander is taking a page from the specialty coffee playbook, focusing on transparency, origin storytelling, and the potential impact at the source.
Just like the emergence of unique coffee blend masters, Ander is pushing the boundaries of what cacao can be. They’re sourcing their beans directly from award-winning bean-to-bar chocolatiers, ensuring quality, flavor, and consistency.
Moreover, Ander is committed to sustainable practices, cutting out intermediaries and ensuring fair prices for the growers. This direct trade model not only benefits the farmers but also guarantees a steady supply of high-quality beans for their roasting and brewing operations.
As the specialty coffee industry has shown, transparency and traceability are key to building trust and fostering a deeper appreciation for the final product. Ander is following suit, sharing detailed information about the origins of their beans, the farmers who grew them, and the roasting techniques used.
The Future of Cacao is Bright
The transformation happening in the cacao industry is nothing short of revolutionary. Just as specialty coffee has evolved over the past few decades, with baristas and roasters pushing the boundaries of what coffee can be, the same is now happening with cacao.
Establishments like Sips Coffee House are poised to capitalize on this trend, offering their customers a unique and elevated cacao experience that goes beyond the traditional hot chocolate or mocha.
As Frederik of Ander so eloquently puts it, “We call it ‘other bean, same routine’ but with a whole set of new flavors. We push ourselves to develop our products with the barista in mind, from the use of coffee brew recipes and hardware to showcasing and celebrating barista skills and métier.”
The potential for these specialty cacao drinks to stand out against other establishments while also expanding revenue opportunities is undeniable. And with the industry still in its infancy, the possibilities are endless.
I, for one, can’t wait to see what the future holds for the world of cacao. Will we see the emergence of cacao blend masters, akin to the coffee industry’s innovators? Will cacao cafés and roasteries start popping up, challenging the traditional coffee shop landscape? The only way to find out is to keep exploring and pushing the boundaries of what we thought was possible.
So, the next time you’re craving a caffeine-free pick-me-up, or simply want to indulge in a uniquely complex and nuanced beverage, be sure to keep an eye out for the latest developments in the world of specialty cacao. Who knows, it might just become your new “other bean, same routine” that takes your taste buds on an unforgettable journey.
