Roasted cacao beans for brewing, ground and ready for your press
Cacao beans roasted for brewing rather than for chocolate, then ground coarse so they steep like coffee. Four origins, three roasts, one ingredient. 2 tablespoons per 6 oz of water, just off the boil, three minutes in a French press.
Roasted in small batches since 2006.
Whole or ground?
Ground for brewing, ready for a French press, drip machine or pour-over.
How much per cup?
2 tablespoons per 6 oz of water, just off the boil, three minutes in a French press.
How is it different from nibs or cocoa powder?
It is roasted and ground to be steeped and strained, not eaten or dissolved.
How much caffeine is in it?
About 20 mg in an 8 oz cup by our own measurement, against about 96 mg in the same size cup of coffee, on USDA figures.
Pick your bean: origin and roast
Ecuador French is the most coffee-like bean we roast. Ivory Coast Dark is the most chocolaty. Not sure yet? The French Roast Variety Set puts three origins side by side, and the Starter Kit adds the press.
Ecuador French Roast Choffy Brewed Cacao
Ecuador French — the darkest and smokiest we make. If you drank your coffee black, start here.
Shop this
Ivory Coast Dark Roast Choffy Brewed Cacao
Ivory Coast Dark — smooth and velvety, deep cocoa rather than smoke. The one to reach for if chocolate is what you are actually after.
Shop this
Choffy Brewed Cacao - French Roast Starter Kit
The same three French roasts as the set — Ecuador, Nigeria and Ivory Coast, 10 oz each — plus our 14 oz tumbler press, a French press and travel cup in one. Everything you need to brew on day one.
Shop this
French Roast Variety Set Choffy Brewed Cacao
Ecuador, Nigeria and Ivory Coast French roasts, 10 oz each. The easiest way to find the bean you like best.
Shop thisQuestions about roasted cacao beans for brewing
What are roasted cacao beans for brewing?
Cacao beans — the same bean chocolate starts from — roasted to be brewed instead of made into chocolate, then ground. You steep the grounds in hot water and drink the liquid, the way you would with coffee. One ingredient, no alkali treatment, no sweetener.
Are these whole cacao beans or ground?
Ground. Every Choffy bag is roasted cacao ground for brewing, so it goes straight into a French press, drip machine or pour-over.
How much ground cacao do I use per cup?
2 tablespoons per 6 oz of water, just off the boil. Steep three minutes in a French press, or four to six in an infuser.
Cacao beans, cacao nibs or cocoa powder — which one brews?
Nibs are cacao beans broken into pieces, usually for eating or baking. Cocoa powder has most of the fat pressed out and is made to dissolve, often with alkali added. Brewing cacao is roasted and ground to be steeped and strained, so you drink the extract and leave the grounds behind.
Which origin and roast should I start with?
If you drink your coffee black, start with a French roast — Ecuador French is the most coffee-like. If you want something rounder, a Dark roast. If you are not a coffee drinker at all, a Medium roast. Every roast is 100% cacao.
How much caffeine is in brewed cacao?
About 20 mg in an 8 oz cup by our own measurement, pending an independent assay of the brewed cup, against about 96 mg in the same size cup of coffee, on USDA figures.
Where do your cacao beans come from?
Four origins: Ecuador, Nigeria, Ivory Coast and Volta. Each is roasted on its own, so the bag tells you exactly which bean is in your cup.
What makes a cacao bean good for brewing
Roasted for brewing, not for chocolate
A chocolate maker roasts cacao to be ground fine and sweetened. We roast it to be ground coarse and extracted with hot water, which is a different curve and a different target. Our roasting runs on software we wrote ourselves, so the batch you open in March tastes like the one you opened in September.
Ground coarse, the way a press needs it
We grind for steeping. Hot water pulls the flavour out, you pour off the liquid and the grounds stay behind — a cup with body and no sludge. Cacao nibs and cocoa powder are made for eating and baking, not for steeping.
Sorted, destoned and tasted before it ships
Every batch is sorted and destoned after the roast. That is how we make sure the only thing you drink is cacao. Before a roast goes to market we taste it against the standard until it matches, which is the part nobody sees and the part that decides whether your cup is any good.
“I have never had cacao in 60 years and now I don't think I can live without it.”
Dan Hartwig · verified buyer
From people who drink it every morning
Google, Amazon and Walmart figures last checked 11 September 2026. The on-site figure updates itself.
“Full cacao taste with no harshness. Delicious any time a day.”
“I have enjoyed Choffy for over 5 years. The Ivory Coast French roast has a smooth and velvety flavor. I brew using an aeropress XL with a pressure valve and enjoy a perfect cup every time”
“Great taste and aroma. Always look forward to my Choffy in the morning!”
Roasted and shipped by the people who make it
We invented roasted cacao and we still do every step of it ourselves — sourcing, roasting, sorting, tasting, packing. The bag you open was roasted for this order.
Shop every roast →