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Topic: my .02 on a basic popper roast profile (was Re: +Best of (2 msgs / 41 lines)
1) From: AlChemist John
This is pseudo related - so therefore pseudo OT.
I have recently been experimented with different ways to roast cocoa 
beans.  A long time ago I determined they did not fluidize well enough to 
put in an air roaster, and the "industry" says 10-30 minute roasts 
anyway.  Well, I got around to turning the unroasted beans into nibs  and 
then roasting the nibs in my modified P1.  The smaller bits fluidize very 
well, and actually I can roast more nibs than coffee, usually 220-250 
grams.  They also only roast to 250-300F.  So in classic Ken Mary style, I 
am presently roasting cocoa nibs WAY shorter than the "professional" say 
they should or can be roasted, but the results are quick, easy, and very 
very fast, and really good tasting.  The roasts are 2-3 minutes, but very even.
Just more ways this list spills over into other endeavors.
Sometime around 09:15 12/17/2004, Ken Mary typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

2) From: AlChemist John
I get cocoa beans from a broker like Tom does coffee.  I sell them at 
Chocolate Alchemy.  And yes, fresh roasted cocoa and chocolate is 
amazing.  As for the nibs, before of after roasting, they are run through a 
Cocoa mill that we had manufactured for the job.  Just check out the link 
on my sig.
Sometime around 08:05 12/20/2004, Justin Marquez typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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