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Anyone drink Crio Bru?

by (1050)
Updated about 1 hour ago
Created February 12, 2011 at 9:40 PM

came across this site and wondered if anyone drank this or knew more about? Seems paleo with no sugar,....

http://www.criobru.com/

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4080 · September 23, 2011 at 6:35 PM

Are they organic? Are you paleo? Does it taste like coffee? Can it be made in a home espresso machine? Thanks Eric!

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1050 · July 28, 2011 at 11:25 PM

love the stuff!

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80 · February 23, 2011 at 2:44 PM

@Rob. There are several commercially available sun dried cocoa beans and these are very low ferment beans. (12-16% in some cases) If wanting them just read the package and it should give you some indicator of how it was processed. @David. You have a good idea in using some of the cocoa beans that have no caffeine and making a caffeine free chocolate. I had never thought of that before. However, there have been several articles published in the cacao industry talking about some varieties being caffeine free. It might be worth compiling a list and publishing my own paper as well. Thanks

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15583 · February 16, 2011 at 10:18 AM

@Rob, I've never encountered any non-fermented cocoa (even my raw, whole beans are fermented) so I presume that it has little impact. @Eric. If what you say is true, then you should change your website from saying that there's a "misconception that chocolate contains caffeine" to saying "though cocoa contains caffeine, I've personally discovered a type of cocoa, unlike all those hitherto tested and all others used commercially, that is naturally caffeine free." It's also probably worth publishing your results and making a big thing of this, since I for one would love caffeine free chocolate.

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80 · February 15, 2011 at 11:30 PM

I have not seen that fermentation levels affect the caffeine level. They grow that way naturally. Just like different varieties of apples, blackberries, blueberries all have different amounts of nutrient levels, the same goes for different varieties of cacao.

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4873 · February 15, 2011 at 10:31 PM

Eric, does fermentation remove caffeine, and is that partly why caffeine levels are low? Or do the beans grow that way naturally?

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4873 · February 15, 2011 at 10:29 PM

Eric, is fermentation largely responsible for the absence of caffeine?

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80 · February 15, 2011 at 9:40 PM

Jack is correct about the raw nibs. They usually need to be roasted. I have beans from Nicaragua and from Haiti that can be brewed without roasting but the flavor is not as desirable. And, yes, you could roast them and grind them for a similar effect

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80 · February 15, 2011 at 9:38 PM

Actually, you are incorrect. I have done lab tests on MANY different cocoa bean varieties and several of them have NO trace of caffeine. This depends on what variety you are using. The 4 main types are forastero, trinitario, criollo and nacional. There are MANY other subsets of these varieties and they all contain varying degrees of theobromine and caffeine. I am not speaking as most people who read other reports. I brought the beans in and tested them.

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18402 · February 15, 2011 at 8:53 PM

funny you should ask... see my comment here from this morning: http://paleohacks.com/questions/22039/cacao-nibs-what-should-i-do-with-them#axzz1E3xMoRKi raw cacao nib grinds doesn't work

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13 Answers

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80 · February 15, 2011 at 7:29 PM

Hi! This Eric, the developer of Crio. Cocoa has almost no caffeine. It has less than decaf coffee. This is similar to a coffee or a tea in preparation but has amazing chocolate aroma.

As for how it is processed, we take 100%, single origin cocoa beans, roast them, grind them and package them. No additives. The different varieties and flavors are just the differences from where the cocoa is grown. Nothing is added.

Feel free to ask any questions.

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4080 · September 23, 2011 at 6:35 PM

Are they organic? Are you paleo? Does it taste like coffee? Can it be made in a home espresso machine? Thanks Eric!

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18 · September 15, 2011 at 6:22 PM

I've been drinking Crio Bru for 5 months now. I love it! I mostly like the Cavalla flavor. I brew it in a coffee maker and add honey and soy milk to it. I drink this every morning. I also brew more than I need in, because I refrigerate the leftovers and make an iced version of it in the afternoon. I'm an ex-coffee drinker (who can't tolerate the caffeine in coffee). I grew up drinking alternatives like Pero and Postum and even drinking hot cocoa made from water and cocoa powder. I've also tried other coffee substitutes that you can brew like the Teccino and this is my favorite alternative. The first time I made it, I actually put a little more of the granules and that helped make the flavor stronger.

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367 · July 26, 2011 at 6:35 PM

I'm hugely glad I stumbled on this. Been searching for a coffee alternative that doesn't kill me (not interested in introducing extraneous grains into my diet, and I'm allergic to the omnipresent chicory in the knock-offs). Used to be a coffee connoisseur and addict, flavor-wise, but with burgeoning food intolerances coffee is now one the worst poisons for me. I drink it and pretty much feel like death.

I would describe the taste of this as exceptionally pleasant. It is mild-tasting, and I have a strong suspicion that brewing it with a French press would be the best way to fully extract the flavors. (Sadly my old press shattered, so I'm doing the traditional drip method. Been kind of squeezing out the last drops from the filter, which adds quite a lot of residual flavor.) It does taste chocolate-y but has that slightly astringent quality of coffee, which is why it feels different than a cup of cocoa and manages to fill a coffee void for me. Very nice with a bit of cashew milk. Fortunately I live ten minutes from the only merchant in CO that sells this stuff. Unfortunately, though, it is pricey and I won't be able to afford a mug very often.

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1050 · July 28, 2011 at 11:25 PM

love the stuff!

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0 · July 25, 2013 at 11:05 PM

Yes I drink Crio brui it is fantastic, I was an avid coffee drinker but now I have fo hi nd the Crio brui I stopped drinking coffee and won't drink the coffee any more.I have to be careful when I drink the Crio because it will keep me up. I mix a package of carnation french vanilla instant breakfast with it.

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0 · January 13, 2012 at 11:37 PM

I find it is really good made in a stovetop Moka pot as well.

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0 · September 23, 2011 at 6:29 PM

Or you could try Bru, an organic roasted cacao. The company also offers a disposable french press to make it in when you are on the go.Soon in other flavors. High in epicatechin, a health related flavonoids. Visit www.terradistributing.com

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0 · June 03, 2011 at 4:45 AM

Just bought some of this stuff from the store, it was really bland and lacking compared to the other products I've tried similar to this.

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974 · February 19, 2011 at 2:22 PM

I imagine that Crio Bru is very high in phytic acid which would impair mineral absorption.

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1050 · February 19, 2011 at 1:29 PM

I don't know how Paleo Legal the chocolate covered beans they sell are,....but OMG to die for! I have literally been allowing myself 1 bean a day LOL

My husband has been experimenting with the Crio Vega Real that we received in a gift basket,...so far the combos of pressing it and then adding coconut milk and/or tiny splash of organic heavy cream has been too bitter for MY initial taste,...but I'm a bitterness baby. It is growing on him. It seems to have bitter start and a smoother finish,...our jury is still out long term,....might be an acquired taste for me.

Amy

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337 · February 15, 2011 at 8:29 PM

So I could just roast the cacao nibs I already have and grind them in my coffee grinder to produce a similar result? I'll have to try this out since it sounds pretty good.

Also, is the roasting an important part of the process, or could I just grind it up and use it raw?

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80 · February 15, 2011 at 9:40 PM

Jack is correct about the raw nibs. They usually need to be roasted. I have beans from Nicaragua and from Haiti that can be brewed without roasting but the flavor is not as desirable. And, yes, you could roast them and grind them for a similar effect

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18402 · February 15, 2011 at 8:53 PM

funny you should ask... see my comment here from this morning: http://paleohacks.com/questions/22039/cacao-nibs-what-should-i-do-with-them#axzz1E3xMoRKi raw cacao nib grinds doesn't work

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15583 · February 15, 2011 at 8:04 PM

According to the website this is just plain cocoa. I'd look at the other threads about chocolate on here to help you determine whether it's healthy or not.

I do find the claims of the website highly dubious though. This in particular, seems completely wrong.

Depending on the type of cacao bean it is made from, it either contains little to no caffeine or trace amounts. The misconception that chocolate (cacao) contains caffeine is is based primarily on confusion between two similar alkaloids: caffeine and theobromine.

While it is true that cocoa does contain both caffeine and theobromine, I've never encountered any confusion between the two and nor does this mean that coffee contains caffeine, but cocoa only contains theobromine. A few tablespoons of cocoa powder contains around 65mg (a standard coffee is normally around 100mg). 100g of dark (70-85%) chocolate is about 80mg. It's possible that this cocoa drink, because it's brewed quite weakly to make it akin to coffee, contains less caffeine that cocoa normally does, but it is in no sense true that cocoa doesn't contain caffeine.

Dc62e77bd385e4f3f117150641f34b2a
80 · February 23, 2011 at 2:44 PM

@Rob. There are several commercially available sun dried cocoa beans and these are very low ferment beans. (12-16% in some cases) If wanting them just read the package and it should give you some indicator of how it was processed. @David. You have a good idea in using some of the cocoa beans that have no caffeine and making a caffeine free chocolate. I had never thought of that before. However, there have been several articles published in the cacao industry talking about some varieties being caffeine free. It might be worth compiling a list and publishing my own paper as well. Thanks

E35e3d76547b18096a59c90029e7e107
15583 · February 16, 2011 at 10:18 AM

@Rob, I've never encountered any non-fermented cocoa (even my raw, whole beans are fermented) so I presume that it has little impact. @Eric. If what you say is true, then you should change your website from saying that there's a "misconception that chocolate contains caffeine" to saying "though cocoa contains caffeine, I've personally discovered a type of cocoa, unlike all those hitherto tested and all others used commercially, that is naturally caffeine free." It's also probably worth publishing your results and making a big thing of this, since I for one would love caffeine free chocolate.

Dc62e77bd385e4f3f117150641f34b2a
80 · February 15, 2011 at 11:30 PM

I have not seen that fermentation levels affect the caffeine level. They grow that way naturally. Just like different varieties of apples, blackberries, blueberries all have different amounts of nutrient levels, the same goes for different varieties of cacao.

82166cc32b6cf26de33b69f58fb583b1
4873 · February 15, 2011 at 10:31 PM

Eric, does fermentation remove caffeine, and is that partly why caffeine levels are low? Or do the beans grow that way naturally?

82166cc32b6cf26de33b69f58fb583b1
4873 · February 15, 2011 at 10:29 PM

Eric, is fermentation largely responsible for the absence of caffeine?

Dc62e77bd385e4f3f117150641f34b2a
80 · February 15, 2011 at 9:38 PM

Actually, you are incorrect. I have done lab tests on MANY different cocoa bean varieties and several of them have NO trace of caffeine. This depends on what variety you are using. The 4 main types are forastero, trinitario, criollo and nacional. There are MANY other subsets of these varieties and they all contain varying degrees of theobromine and caffeine. I am not speaking as most people who read other reports. I brought the beans in and tested them.

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18402 · February 15, 2011 at 7:52 PM

wow that is some timing, eh? i did not see this post before putting my little cacao nibs story out there. that's funny how that came together right at the same time.

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539 · February 13, 2011 at 8:48 PM

This looks promising -- I'm curious how they process it. I'd give it a try if only they made a decaf version.

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