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Post by lilypa on Aug 9, 2012 14:41:52 GMT -5
Hey All, I haven't stepped up yet to buy a roaster, so I've been buying roasted beans from John. Other than roasting, I'm doing all the remaining stages to make chocolate from the beans to bars. My question...are there any tips/suggestions you can provide me for sorting my roasted beans? I'm not sure how much John sorts before mailing out roasted beans. This is by no means me questioning John's work. I just want to make the best quality chocolate I can with what I've got. Stuff I have been sorting out already: - Beans with holes in the end. I'm assuming they're germinated.
- Stuff that looks like roasted pulp
- Double-beans (two attached together)
- Flats
Should I sort out roasted beans that have cracked shells such that you can partly see the nib? Some of the nibs look really exposed and light brown. I usually sort them out. But other beans look like just a piece of the husk has fallen off and the miniscule amount of exposed nib looks dark brown. What about uncracked roasted beans that have a whitish-grey cast to them? Are they ok? There seem to be a lot of those. I've cracked open a few and they taste fine. Cheers, Dave
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