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:
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/