our experiments are continuing with chocolate processing and we're in a (lucky?) position where the kitchen we're working in is about to have a commercial steam injection oven installed. From the Beckett books, I know a lot of commercial roasters pre-treat with steam to aid in bacteria kill and also for flavour development.
Has anyone tried using a kitchen steam injection oven to achieve the same result? Any broad guidelines on where/how we should start?
I'm guessing to inject the steam at the start, have a 90-100C period in the oven to dry the beans and then proceed with a normal roast profile. I'm not sure if the steam/drying process will impact on a standard roast profile we use that doesn't include those steps.