Coffee has become almost automatic at work.
You start the day with one, grab another before a meeting and somehow end up back at the coffee machine around 3 PM.
But not every moment that calls for focus needs another coffee.

Cacao offers a different way to move through the working day.

Pure cacao naturally contains theobromine and cocoa flavanols, making it an interesting option for moments when you want to reset, refocus and get back into your work.

Why cacao fits into the working day

Most working days are not about one big burst of energy. They are about staying focused through emails, meetings, deadlines and hours behind a screen.
Cacao naturally contains theobromine, a compound found in the cacao bean, alongside cocoa flavanols.

Research into cocoa flavanols and cognitive performance has found improvements in certain mentally demanding tasks and, in one group, a smaller increase in mental fatigue during sustained mental effort.

Another study on cocoa flavanols and brain oxygenation found increased cerebral oxygenation and improved performance during particularly demanding cognitive tasks.

When should you drink cacao at work?

The easiest answer: when you would normally make another coffee.

In the morning

If coffee is the first thing you make when you open your laptop, try starting with cacao instead. You still get that warm drink at your desk, but with a different start to your routine.

Before deep work

Writing, designing, planning or working through something that needs your full attention?Making cacao before a focus block can create a natural transition into deeper work. Step away from the screen, make your drink and come back ready to focus on one thing.

After lunch

The post-lunch dip is often when another coffee feels inevitable. But sometimes what you need is simply a pause before starting the second half of your day. That is an easy moment to swap the automatic coffee for cacao.

Around 3 PM

This might be our favourite cacao moment. Your concentration starts to drift, the inbox feels heavier and the coffee machine starts calling again.

Your 3 PM drink does not always have to be coffee.

Warm cacao in winter. Iced cacao when it is hot.
Same break. Different drink.

Why the break matters too

Part of the appeal of coffee at work is not just the coffee.
It gives you a reason to stand up, leave your screen for a few minutes and reset. Cacao can give you that same moment.
Instead of moving through a cycle of morning coffee, meeting coffee, after-lunch coffee and afternoon coffee, cacao gives you another option within your day.

How to make cacao at the office

Keep it simple. Add 10–15 g of pure cacao to 100–150 ml of your favourite milk and froth until smooth.
No frother? Mix the cacao with a little hot water first, then add your milk.
For an iced cacao, dissolve it with a small amount of warm liquid, add cold milk and finish with ice.

A different way to focus

Cacao does not need to replace every coffee. It just gives you another option for those moments when you want to reset, refocus and continue your day.
Morning start. Deep work. After lunch. 3 PM.

A different drink for a different kind of working day.