How to Brew
Brewing yourself a cup of ojoche is easy.
For Dark Roast:
For a hot preparation, steep 1 tablespoon of ojoche in 8-10oz of boiling water for 5 minutes. You can do this in a french press, or directly in your cup. Enjoy straight, or with cream or your favorite dairy alternative, maple syrup, honey, or other sweetener.
For a cold preparation, mix 5 tablespoons of ojoche granules into 32oz of cold water. Mix, and let sit in the fridge for 24 hours to steep and enjoy over ice. Pair with full fat coconut milk or cream for a luscious elixir experience.
One of the best ways to brew ojoche is in a french press. Because ojoche is very dense and doesn't have any oils, it needs to be thoroughly mixed into the water to steep properly. So typically, drip coffee or espresso methods aren’t the best.
For Medium Roast:
Add 1-2 TBS Mayan Moka Mix to 12oz of milk or dairy alternative of your choice. Mix well and let steep for 10 minutes, or even overnight. Drink straight or sweeten with maple syrup or honey. Delicious cold or heated up.
If you do choose to strain the grounds, save them and set them aside. They still have lots of nutrition in them. Ojoche grounds are soft and palatable, not gritty and crunchy. There is so much nutrition in ojoche that there’s still a good amount left over after you steep it. These grounds can be used in smoothies, pancakes, brownies, cookies, cakes, mole sauce, chili, meat rubs, and much more to add flavor and a boost of vitamins and minerals to your food. That’s right, that means that you can buy ojoche once and use it twice. And that means that ojoche is virtually zero waste! We’re still perfecting our website, but soon we’ll have a recipe section where you can get some inspiration. In the meantime, if you get creative with a recipe, tag us on Instagram - we’d love to see your inventions!