Brewed cacao is a unique type of chocolate drink made in a similar way to coffee.
In this article, we provides a comprehensive guide to brewed cacao, what it contains, and whether it has any potential health benefits.
What Is Brewed Cacao?
First, let’s explore what brewed cacao is.
Characteristics
Brewed cacao is a chocolate product distinct from hot chocolate and other instant cocoa-based drinks.
It is prepared using ground roasted cacao beans following a brewing process that is typical of coffee, such as a French press or a teapot and strainer.
Brewed cacao has a strong and flavorful taste, which can vary based on the type of bean and the roasting duration and temperature.
Brewed cacao is quite different from using cocoa powder, as the latter is produced from defatted cacao beans. In contrast, brewed cacao is simply ground cocoa beans that still contain their (cacao butter) fat content, making them similar to other cocoa products like cacao nibs.
It is fair to say that brewed cacao sits somewhere between brewed coffee and hot chocolate.
History
Brewed cacao has a long history and certainly isn’t a new product.
For example, historical evidence shows that the Olmec tribe consumed a “cacao beverage” as far back as 1500–1900 BC in what is now known as Southern Mexico.
In recent times, numerous ‘brewed cacao’ products designed for easy brewing at home have entered the market, many of which are marketed for their potential health benefits.
Nutritional Values of Brewed Cacao
Based on data from the Cronometer Community Database, here is the nutritional profile for brewed cacao made with two tablkespoons of ‘Venezuela Medium Roast Brewed Cacao.’
Percent daily values (% DV) have been calculated using the FDA’s daily values.
Name
Amount
% DV
Calories
20 kcal
Carbohydrates
3.0 g
1.1%
Fiber
2.0 g
7.1%
Sugars
0 g
Fat
0 g
0%
Saturated
0 g
0%
Protein
2.0 g
4.0%
Cholesterol
0 mg
0%
Sodium
0 mg
0%
Table 1: Nutrition facts for brewed cacao (made using 2-tbsp Venezuela Medium Roast)
Sadly, no nutrition database currently provides a complete entry for brewed cacao that includes its full essential vitamin and mineral profile.
As mentioned, it is easy to come across claims that brewed cacao has a range of benefits. However, there is a complete lack of published studies on this drink.
While peer-reviewed research exists on cocoa powder, there is a complete lack of published studies on brewed cacao. Since the cocoa grounds are discarded instead of consumed, as they are with cocoa powder, the nutritional similarities between the two drinks are different and unclear.
That said, we will look at some of the potential benefits of brewed cacao, providing supportive references where possible.
Brewed Cacao Contains Theobromine
Like dark chocolate and other chocolate products, brewed cacao contains theobromine.
Theobromine is an xanthine alkaloid, which is a kind of phytochemical (plant chemical) found in cocoa beans.
Theobromine has a similar structure to caffeine, but it is thought to exert a milder effect on the central nervous system. However, research also shows that it has vasodilation properties, which means it can widen blood vessels.
In a 2021 study published in Circulation journal, theobromine displayed potential cardiovascular benefits. This study examined theobromine intake among 42,038 participants in the National Health and Nutrition Examination Survey (NHANES) from 1996 to 2016. Notably, those with moderate to high theobromine intake had improved cholesterol profiles and a reduced prevalence of hypertension (high blood pressure).
Obtaining data on the exact theobromine content in brewed cacao is challenging. However, ‘Soul Life Cacao,’ a company that sells brewed cacao products, claims to have rigorously tested its products with a third-party laboratory. According to the results, a cup serving of brewed cacao contains between 248 mg and 468 mg, depending on the specific variety they sell (10).
For comparison, a 5.4-gram tablespoon of dry cocoa powder contains approximately 111 mg of theobromine, and 100 grams of cocoa powder contains 2060 mg of theobromine (11, 12).
Key Point: Brewed cacao contains theobromine, a phytochemical with potential health benefits. However, there are no published studies on the exact amounts of theobromine that brewed cacao may provide.
High in Polyphenols
Cocoa beans rank among the most polyphenol-rich dietary sources, offering approximately 6-8% polyphenols by dry weight (13).
Polyphenols, a class of phytonutrients, are thought to confer health benefits. Studies consistently find strong associations between polyphenol-rich diets and reduced risk of chronic diseases and all-cause mortality (14, 15).
Systematic reviews of existing research on cocoa polyphenols and large observational studies suggest potential benefits associated with their consumption for (16, 17, 18, 19):
Cognitive function.
Improving flow-mediated dilation (which measures how well blood vessels dilate when blood flow increases).
Lowering coronary heart disease and stroke risk.
Modestly lowering all-cause mortality.
However, it is worth highlighting that further research is necessary, and the quality of evidence for some of these potential benefits was rated as low to moderate by the researchers.
What is the polyphenol content of brewed cacao?
Cocoa and dark chocolate are known for their high polyphenol content (20, 21).
Since brewed cacao is derived from cocoa beans, it is likely to also have high polyphenol levels.
However, once again, there’s currently no research on the quantity of polyphenols in brewed cacao.
In this context, it is worth noting that coffee is also a rich source of polyphenols, with the brewing process resulting in a drink considered “the main source of phenolic acids and hydroxycinnamic acids in Western diets” (the primary polyphenols in coffee) (22).
Given this, it is highly likely that brewed cacao will also offer significant polyphenol intake. The main polyphenols in cocoa products are flavonoids like catechin and epicatechin (23).
Key Point: Brewed cacao contains theobromine, a phytochemical with potential health benefits. However, the exact amounts of theobromine that brewed cacao may provide have not been studied and published yet.
Other bioactive compounds in brewed cacao
Brewed cacao will also contain other bioactive compounds found within the cocoa bean.
It is believed that these compounds may have a positive impact on mood, although strong evidence to confirm this is lacking (24).
Some of the bioactive compounds found in cocoa products include (24, 25, 26):
Seratonin: A neurotransmitter that helps regulate mood. However, the amount present in cocoa products is unlikely to be absorbed effectively enough to have significant effects.
Phenylethylamine: Abbreviated as PEA, phenylethylamine is a chemical found in cocoa beans, sometimes referred to as a “love chemical.” However, it is present in relatively small quantities and may potentially have a small impact on mood.
Anandamide: Another neurotransmitter found in cocoa products that may have a slight positive impact on mood. However, once again, the amounts present are relatively low.
Caffeine: brewed cacao contains some caffeine, but in smaller amounts than coffee. According to Crio Bru, a brand that sells brewed cacao, a serving provides around 15 mg of caffeine (27). In contrast, research shows that, based on 97 espresso samples, the mean caffeine content for espresso was 106 mg (28).
Key Point: Alongside theobromine, brewed cacao contains a wide range of bioactive compounds, some of which have the potential to positively influence mood.
How To Make Brewed Cacao
Making brewed cacao is simple, and there are various ways to do it:
French press: Add ground cacao to the French press, and pour hot water over it. After this, allow the mixture to steep for five minutes or longer for a stronger flavor. Once steeped, press down the French press plunger and pour into a cup.
Using a saucepan: Place the ground cacao into a saucepan, add a cup of water, and simmer for 5-10 minutes while stirring occasionally. After this, strain the liquid into a cup using a fine-mesh strainer.
Coffee maker: Use a coffee machine with cacao grounds like you would with coffee.
In truth, there are numerous ways to make brewed cacao, and any coffee-making method should work well.
There is a resource here showing several further methods of making the drink.
Where Can You Buy Brewed Cacao?
You can find numerous companies selling brewed cacao directly from their websites. A simple search for ‘buy brewed cacao’ should provide some options.
In addition, large grocery stores like Whole Foods Market often carry these products.
If you have any further questions about brewed cacao, here are some answers to typical commonly asked ones.
Is brewed cocoa high in vitamins and minerals?
While the drink will contain some vitamins and minerals, such as magnesium, these will be present in relatively small amounts.
Does brewed cacao taste like coffee?
No, the taste of brewed cacao is distinct from coffee. Both possess bold and strong taste characteristics, but they have very different flavors. Depending on personal taste preferences, some may like coffee but dislike brewed cacao, and vice-versa.
Is brewed cacao very bitter?
The bitterness will depend on the cacao-to-water ratio used. By following recommended preparation instructions, brewed cacao can be quite bitter, similar to espresso and Americano. It is a pure and unsweetened drink made from cacao grounds. Those that prefer a milder taste could add a dash of milk or creamer and a sweetener to taste.
Final Thoughts
It is possible to see many claims about the health benefits of brewed cacao, but there is relatively little published scientific research on it.
However, brewed cacao comprises a wide range of bioactive compounds, including caffeine, theobromine, phenylethylamine, anandamide, and flavonoid polyphenols.
Thus, the combination of compounds in brewed cacao may potentially offer benefits.
For those that enjoy the taste and don’t mind the added expense compared to cocoa powder, brewed cacao might be an interesting option to explore.
Michael works as a nutritionist in a community setting and holds a Master's degree in Clinical Nutrition. He is a Registered Associate Nutritionist (ANutr) with the Association for Nutrition (AfN), and has published peer-reviewed research.
