"cold-pressing cacao beans"? We own a Cocao plantation in Trinidad.Beans are dried and then ground to make drinking Cocao. Can you explain?
589985
What is the maximum temperature for cocao beans after which they begin to lose nutritional benefits?
589986
I'll throw in my $0.02. If the objective is to avoid any nutritional loss, then the answer is anything above 105 degrees. Raw food vegetarians know that number by heart as they do dry a lot of foods. Destruction of enzymes starts above 105 degrees. The answer for the maximum temperature for cold pressing foods is 120 degrees, because above that temperature, oils begin to lose their flavor, nutritional value, and aroma. To play it safe, manufacturing companies of cold press products try to do so in temperatures several degrees lower than 120.
589987
Well doesn't it lose it's value after heating it to make a hot cocoa beverage drink?
589988
Cocao beans contains 50%+ fat by weight - this is cocoa butter, which melts at approx body temperature. Cocoa powder is defatted cocao solids. I'm guessing cold-pressed means the ground beans are warmed gently and then mechanically pressed to remove the butter.
589989
my understanding is "cold pressed" cocoa is organic cocoa that has not been heated. Heating cocoa, just like heating most anything, breaks down the healthy compounds that are then less avaiable to your body. Thank you! for being involved in such a health providing endeavor.
886048
I looked up the definition of the word "Certo" on ask.com and it says it is a fruit pectin developed by Kraft Canada used for thickening. Is it possible that this "Baker's Chocolate" has less percentage cacao in it with fruit pectin filling? I hope not because I would also like to purchase this less expensive "economy-sized" offer from Amazon... but not if it is a diluted product. Anyone with knowledge concerning this... please reply!
672349
not sure on press...however ..coffee is not..(not) ground fine...like expresso...I have used it my expreeso machine and drip..."French market" brand is just as good..and cheaper...amazon has a offer to have a can sent monthly with free shipping ...I HOPE YOU LIKE THE CHICORY FLAVOR A LOT OF PEOPLE DONT...
708581
The package describes it as certified organic, non GMO, raw, vegan, made from premium Criollo cacao beans from Ecuador with minimal low-temperature processing and with no sugars or fillers. There would have to be some sort of processing involved in making cacao beans into cacao powder. Alkalinizing--I don't know, but it doesn't seem so. What I do know is that this is really good stuff!
1349450
They have their sticker on the bottle which states "New Harvest, Unfiltered, Cold Pressed, 100% Arbequina Olivs". They only imprint a suggested expiry date. By stating 'New Harvest', I would assume they would mean that it was harvested shortly before being offered for sale? It wouldn't hurt to contact Trader Joe's direct and ask. Regards, a fellow Trader Joe store enthuiast!
1528053
They are. But cacao nibs are much better to use simply because you'd have to peel each bean and that could take a while, while the nibs are already peeled. :)
728977
The coffee I received was ground. I use it in a regular drop coffee machine. You can buy this whole bean as well.
1238954
I transfer some to a tin for frequent use leaving the rest in the double plastic bags and kept it in a large tin until more is needed in the smaller tin. You buy cocoa off the shelf in the supermarket in a simple container - nothing happens to it. I don't refrigerate it.
1822795
I have not tried to grind them but one thing to keep in mind is that cacao is very high in fat, and as you grind it, if you allow the grinder to heat up it will begin turning your cacao grind into a sticky paste.
537533
Happy coincidence, as I text this response, I'm drinking a cup of Jamaican Blue Mountain Coffee ($51/lb!) freshly ground in my Baratza. The coarse grind setting is perfect for my Bodum press. I couldn't be happier. BTW, works all the way to an almost powder fine grind for an espresso maker, also. You can't go wrong!
146369
Well, technically you could do that. However, it would not taste as delicious as pouring freshly boiled water on freshly ground beans. You would have to give it a stir to ensure it all mixed in and it would just not be the same. However, in a pinch, it would totally work. Please don't tell any coffee lovers you did it though. ;) Just be sure the water temp isn't super high.
1734655
Refining has nothing to do with the pressing technique used to extract the oil from the nut. So, a cold pressed oil can then be refined by filtering, etc. If this is unrefined, then the company should state that fact.
688147
Guayusa makes great kombucha. Since it has zero tannins it's kind of an anomaly. My suggestion would be to make a separate brew with guayusa and brew it strong before fermenting. If you notice the culture has a hard time fermenting the guayusa, make another batch with black tea and guayusa mixed together and try that out.
1355319
Hi Eli, thanks for your question. We do have plans to launch a cacao nibs product in the near future, we've already gotten rave reviews about it in our taste tests. Please go to our web site and sign up there to be notified when it is available (link is on the 2nd product image). I hope you'll give our powder a try in the mean time. :)
658713
I have the chocolate coconut ones. Does not say raw. Says organic cocoa processed with alkali
1553333
It is organic and cold pressed, but I believe there is some refining involved to turn it into liquid form. Unrefined coconut oil is solid at room temperature. This is not solid. However, that does not make it unsafe.
965776
The plants are the leaves & stems. The coffee is the (red) beans. Once they're fully mature, you harvest & dry out the beans. Then peel the outer skin, for your coffee beans to be completely dried for brewing.