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Post by ripvanwinkle on Mar 12, 2008 2:53:23 GMT -5
OK, I am a newbie for sure and am having first-time questions.
The beans? Dominican Republic "Hispanola"
I just ran my first roast in my Behmor machine. I set in P1 - actually by mistake - and 16 minutes. Out of two pounds of raw cocoa beans I had a loss of about 1.5 ounces of beans - they were a dried, powdery brown or black. They disintegrated when pinched.
My question: is it normal to get the powdery beans? I tossed them out thinking that they would be bitter at best. Still that was about a 5% loss which I don't like.
Or did I roast at too high a temperature? I didn't hear any popping until about the end of the 16 minute roasting time and then I hit the Cool button immediately. Maybe the P1 profile was too aggressive?
It's OK if there are always losses such as I experienced but the beans are too expensive to lose if I am doing something wrong.
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Actually the milk chocolate turned out quite well. Beginners luck no doubt!
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