Caffeine and I parted ways a number of years ago. I’m one of those people who can wake up, raring to go without any extra stimulus. But it is still nice to have a hot cup of something first thing in the morning. For years, it was Pero, the coffee substitute made from roasted grain. Every summer, when I make my annual trip north of the border, I bring back Pero. At least that was the plan until this year when covid upended everyone’s travel. I had tried capomo before, and didn’t really like it, but now I had no choice. Maybe I just bought a poor quality. Now I really like its mocha flavor with a hint of chocolate. I don’t miss Pero. In fact, I now prefer capomo.
Capomo is ground from a dried, tropical fruit in the fig family, Brosimum alicastrum, and makes a satisfying, hot morning beverage. It can also be served over ice and used in a variety of recipes, like smoothies, baked goods and ice cream.
Capomo is also known as breadnut or Maya nut, and by the Spanish name ramon, and the indigenous names ojite, ojushte, ujushte in Mexico, and ojoche in Costa Rica. It is not a true nut, but a drupe harvested from the Brosimum alicastrum tree, which grows in southern Mexico, in our state of Jalisco, and is also found in tropical regions of Central America and the Amazon. It is known throughout Mesoamerica as a nutritious food source, where it has been stewed and roasted by indigenous people for millennia.
Making a cup of capomo is as easy as making coffee. The ground, roasted “nut”, resembling ground coffee, can be simmered in water or steeped in a French press. I multi-tasked a milk foamer into a French press, as it has a very fine screen with a plunger. I’m not even a week into this, and I’m already looking forward to my morning capomo routine. A soothing way to start the day.
French Press Capomo
- 2 cups (475 ml) water
- 2 rounded tablespoons (25 g) capomo
- Add capomo to French press.
- Bring water to a boil.
- Pour water into French press and stir a few times.
- Put plunger on French press, but don’t press down. Allow to steep for 4 minutes.
- Slowly push plunger down.
- Pour capomo into cup, and add milk or sweetener of choice if desired.
Alternate methods: use a drip coffee maker; or add capomo to a tea ball and steep in hot water; or steep capomo in a saucepan of hot water, then strain. Use the same proportion of water to capomo as given for French press method, adjusting for the strength preferred.
~ I bought a 500 gram bag (just over one pound) of Caffiana Capomo from Pepe’s, our local tienda de abarrotes (grocery store) in Mascota, for 126 pesos, about $6.00 USD. Caffiana doesn’t have an internet presence, so it’s possible their market is local in Jalisco.
~ If your local grocery store doesn’t carry capomo, order online in Mexico from Wayak Táanil, which also sells capomo flour for baking. Farmacia San Pablo, Chedraui supermarkets, City Market (Mexico City), natural food stores, and the Wayak Táanil office in Roma Norte, Mexico City, sell Wayak Táanil organic capomo. wayaktaanil.com
~ Outside of Mexico, capomo can be ordered online.