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Post by houston on Mar 22, 2017 14:30:07 GMT -5
So, I need some advice. I am the head coffee roaster at a middle sized coffee roaster in Texas. My employers are considering the chocolate roasting business as well. I have been tasked with coming up with a plan. So far, I am under budget. But I need to know the pitfalls of what I've planned and to try to do better. The plan so far:
Roast Cocoa in the coffee roaster Crack using the Champion Juicer and the Chocolate Alchemy Winnower Grind using the Champion Juicer or a Peanut butter grinder. Refine in a Spectra Temper in a ChocoVision Rev. V
We are also looking at a press to separate the solids from the butter. I think both would sell well on their own.
This plan is to test the waters. I have 2 years to prove that it is a viable model. We would likely upgrade from there.
So let me know your thoughts. Thanks! Be kind. Honest, but kind.
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gap
Apprentice
Posts: 390
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Post by gap on Mar 22, 2017 16:48:37 GMT -5
I have no experience roasting coffee and cacao in the same roaster. Would you be using the same roaster for both beans? If so, could the roaster impart a coffee smell/flavour on the cacao beans? I have no idea, I'm just asking because I know chocolate itself can pick up flavours.
Also, it is possible to add nibs directly to a Santha. Obviously your technique of pre-grinding before the Santha will save wear and tear on the Santha machine. The Champion Juicer is messy for pre-grinding and results in some loss of product (I haven't used a peanut grinder but assume it would to). A pastry kitchen/industrial Robot Coupe is a very good option for pre-grinding (although they are more expensive).
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Post by houston on Mar 23, 2017 9:35:14 GMT -5
Honestly, flavor transfer is a concern. But a coffee roaster can get quite hot. Most of the oils etc from coffee burn off. I think that the flavor transfer will be minimal. There's no discernable flavor transfer from batch to batch in coffee. We will have to see what happens. I am under budget, and may have enough to go another route. But thanks for the advice so far.
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Post by mark on Mar 23, 2017 19:35:21 GMT -5
We roast in a coffee roaster that is used for both cacao and coffee and I have never noticed any flavor transfer.
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Post by drewbs on Sept 19, 2018 14:08:08 GMT -5
the biggest concern i would have is the ability to have a cool room for tempering. its an extremely overlooked part of chocolate making that even the large makers have trouble with.
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