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Post by davedogg2218 on Jan 7, 2012 23:10:46 GMT -5
Hi everyone, I was wondering if anyone has any experience on fermenting cacao on a small scale. I am going to be harvesting about 40 pods from my trees and need some tips. I've tried before wraping them in banana leaves but they all just rotted in 2 days. I was thinking maybe a large glass vessel of some sort. Any info would be much appreciated. Thanks Dave Attachments:
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Post by sharkman on Jan 8, 2012 1:13:56 GMT -5
Aloha! Sharkman here. Check out Skip Bittenbenders publication "Specialty crops for Pacific Island Agroforestry" {http://agroforestry.net/scps
He gives tips in there for fermenting small batches. Where do you live? Good luck. At least you will keep getting pods so you can experiment. Aloha
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Post by davedogg2218 on Jan 8, 2012 8:50:35 GMT -5
Thanks so much sharkman. That was exactly what I was looking for. We will see how it turns out! I live in Costa Rica by the way. Pura Vida!
Dave
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Post by Sebastian on Jan 8, 2012 13:14:39 GMT -5
Costa Rica's one of my favorite places - i'll likely live there some day be sure to tell us how they turned out. Small scale ferm's can be done - they're very difficult to maintain consistency, and mold management will be challenging. A great deal of work is being done in industry now to create consistent, ultra small scale fermentation protocols. Look forward to seeing yours!
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Post by davedogg2218 on Jan 8, 2012 14:56:49 GMT -5
Not as many pods as I originally thought because most were too far gone (i've been away for months) but here is what it looks like right now. I've added a little bit of yeast and have them in the oven with the light on to maintain a constant temperature. The weather up where I am is unpredictable @ 2200' elevation. Was 65 yesterday and is 85 today. I'll keep you posted on their progress Attachments:
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Post by Sebastian on Jan 8, 2012 19:48:54 GMT -5
mighty fine looking beans. might want to give some consideration to fermentation drainage = your alcohols and acids aren't going to go anywhere in the cup
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Post by davedogg2218 on Jan 8, 2012 21:21:52 GMT -5
I didn't think about that, just checked the temperature and it is at 92 F bubbling quite nicely. Do you think they will they be ok overnight with no drainage and then drain it tomorrow? Or should I do it tonight?
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Post by Sebastian on Jan 9, 2012 16:57:09 GMT -5
seeing as i didn't see this until 24 hours after your question, my guess is it's a moot point i'd have probably pin pricked a plastic cup to let it drain out at a very slow rate. Look forward to hearing what you did and how it turned out!
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Post by davedogg2218 on Jan 9, 2012 19:57:46 GMT -5
Well I put them in a collander that fits inside my bowl and the glass top fits perfectly on top of that, what luck. They smell like alcohol and cacao beans. Internal temperature tonight was 97 F. I read that in the large fermentation vats that they get up to 122 F. Wondering if I should get them up to 110 tomorrow and 120 the next day in the oven. Fermentation appears to be tapering off so I don't think it's gonna reach a high temp naturally. What are your thoughts? Attachments:
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Post by Sebastian on Jan 9, 2012 20:33:30 GMT -5
I'm thinking you're running into some of the classic problems with ultra small fermentations you've got a very low mass:surface area ratio, meaning you don't have sufficient mass to retain your heat (it's all dissipating). I wouldn't get too focused on hitting a specific temperature. The more you agitate them (oxygenate them), the more 'fuel' you add to the fermentation 'fire' (ie it'll ferment faster and increase temperature). After 2 days or so you should start to smell vinegar (you may be starting to smell it already), and that's a good sign. The longer you ferment, and the more you oxygenate, the more sour your beans will be. I'd suggest that next time, you not have so many holes (your colandar is probably going to allow for excessive drainage), and you find a way to cover the surface of it - goal won't be to create an airtight seal, just lay something over the top to help retain some heat. I've had fermentations go hot enough that it hurts to put my hand in it, and i've got a very high pain tolerance
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Post by davedogg2218 on Jan 13, 2012 13:28:43 GMT -5
Well I decided to start the drying process today after 5 days of fermentation. Hopefully it will remain sunny. Next step will be roasting! Attachments:
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Post by Sebastian on Jan 13, 2012 17:08:01 GMT -5
Might want to consider airflow through the beans - putting them on a perforated pan, say 40C or so, which should result in them being dry in 4-5 days. dry them too quickly, and they're going to be terribly sour. dry them too slowly, and they're going to mold.
How do they smell now (at beginning of drying)?
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Post by davedogg2218 on Jan 13, 2012 22:21:36 GMT -5
Yeah, tomorrow I will put them in the sun on my mesh wire rack I use for coffee. They smell good, little vinegar but not too much. No signs of mold yet so thats good.
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Post by davedogg2218 on Jan 13, 2012 22:29:33 GMT -5
Also wanted to say thanks for all your help Sebastian! It's nice to not have to completely wing it sometimes
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Post by Sebastian on Jan 14, 2012 22:04:13 GMT -5
Look forward to hearing how they taste. by looks and the description of the smell, i think you're going to end up with a pretty light cocoa flavor - the best part is yet to come, the tasting
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