Necti
In the Brooder
Good Morning,
New here. I live in a pine and birch forest at 10,000 feet in the southern Mexican mountains.
Every morning I wake when the chickens wake up, and liberate the chickens for a day of free ranging, and feed the friendly animals that come, most of which are not even mine, but if they protect and get along with the chickens, they are welcome.
I usually make myself a natural locally produced Mocha Café.
My recipie is -
One part raw local cacao beans,
One part raw Almonds,
One part toasted local coffee beans,
ground up in a hand mill along with a small amount of Baking Soda.
I don't know how to tell you how much Baking Soda, but there is a correct amount but I have my standards which you would not understand in the US, not too little and not too much, and it seems to be about several tablespoons of Baking Soda for about a cup and a half of the other ingredients.
There is a sequence to get them to pass through the mill.
Start with mostly the cacao which is the most difficult and sticky, and add some toasted coffee beans and baking soda which cleans the mill and helps the sticky cacao to pass.
Follow up with the almonds that pass easier than the cacao, along with more coffee beans and baking soda to clear the mill.
This recipe creates a brew with a mild chocolatey flavor, as if it had dairy or cream, even if no dairy is added. I developed this because there are no natural local dairy products in this area, and the commercial products do not suit my biology.
Then I usually fall asleep and have a few hours more of the highest quality dreaming of my day or night.
New here. I live in a pine and birch forest at 10,000 feet in the southern Mexican mountains.
Every morning I wake when the chickens wake up, and liberate the chickens for a day of free ranging, and feed the friendly animals that come, most of which are not even mine, but if they protect and get along with the chickens, they are welcome.
I usually make myself a natural locally produced Mocha Café.
My recipie is -
One part raw local cacao beans,
One part raw Almonds,
One part toasted local coffee beans,
ground up in a hand mill along with a small amount of Baking Soda.
I don't know how to tell you how much Baking Soda, but there is a correct amount but I have my standards which you would not understand in the US, not too little and not too much, and it seems to be about several tablespoons of Baking Soda for about a cup and a half of the other ingredients.
There is a sequence to get them to pass through the mill.
Start with mostly the cacao which is the most difficult and sticky, and add some toasted coffee beans and baking soda which cleans the mill and helps the sticky cacao to pass.
Follow up with the almonds that pass easier than the cacao, along with more coffee beans and baking soda to clear the mill.
This recipe creates a brew with a mild chocolatey flavor, as if it had dairy or cream, even if no dairy is added. I developed this because there are no natural local dairy products in this area, and the commercial products do not suit my biology.
Then I usually fall asleep and have a few hours more of the highest quality dreaming of my day or night.
I don't think even more caffeine is going to help with that 
