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Post by jamie on Apr 19, 2013 17:51:18 GMT -5
Not sure if this has been discussed but how many is too many mouldy beans? Is one in a hundred/fifty/twenty too many, for example. I always seem to find a few after roasting when I crack them manually, but the other day I tried some Samoan beans and they seemed to have more than usual so I didn't grind them. Is there a general rule of thumb, or is one too many? And would roasting kill the mould? I can't imagine commercially people really noticing unless they screened 100 beans and found x number dodgy for example. Any ideas?
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Post by Sebastian on Apr 19, 2013 20:26:44 GMT -5
that's exactly what's often done. it's quite common to cut open 100 beans to see what's inside. it's not an exact science, but a good rule of thumb is that if you find 4% or more mouldy/infested - reject. that doesn't mean that if you are < 4% you won't have mouldy flavors (after all, youre only sampling 100 beans out of millions - perhaps you got the right/wrong 100 beans...), but it gives you a feel for some levels to target.
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Post by jamie on Apr 19, 2013 23:49:06 GMT -5
Hi Sebastian, thanks for the info. I will definitely start taking some samples and recording the out comes. Thanks once again again.
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