Has anyone ever tried intentionally bak- er, I mean drying the beans before
roasting? I don't mean just roasting slowly, with a profile having a slow
ramp up to first crack. I mean sticking some beans in a low-temp oven,
say, and letting them dry out for awhile, without starting any real
roasting process, then putting the beans aside for a time (hours, days,
weeks), then roasting them to see what they taste like?
I expect this would be a rough (and cleaner) approximation of what happens
to monsooned beans, which are lighter/less dense, which, I assume, is a
consequence of lower moisture content. I have no idea what it would do to
the taste - worse, better, or just different.
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