How to make it

One ounce. Six ounces. Froth.

Start with 1 oz / 28 g THRUM and 6 oz / about 180 mL hot water or milk. Then make the cup your own.

The daily method

Four small moves.

A scale and handheld milk frother make the method fast and repeatable.

Break off 1 oz / 28 g of cacao shatter.

Add 6 oz / about 180 mL hot water or milk.

Froth until fully melted, smooth, and glossy.

Sweeten or spice to taste, or drink it exactly as it is.

Water or milk?

Water keeps the flavor direct and grounded. Milk or alt milk makes the full body rounder and softer. A combination works too.

Keep the cacao amount steady while you find the liquid, sweetness, and spice that fit your cup.

Dose options

Smaller cup: begin below one ounce if you are new to concentrated whole-bean cacao or sensitive to stimulants.

Standard home cup: 1 oz / 28 g with 6 oz / about 180 mL liquid.

Café working standard: 24 g for service calibration and café economics.

Cacao naturally contains caffeine, theobromine, and other bioactive compounds. Sensitivity varies.

Keep it well

Keep THRUM sealed in a cool, dry place away from direct sunlight and strong odors.

For best flavor and texture, use within 24 months of production. Check the lot and best-by marking on your package.