pcm
Novice
Posts: 75
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Post by pcm on Aug 26, 2010 13:22:25 GMT -5
Hi, I am sitting on a 70K bag of dried and fermented beans and I am learning how to make chocolate in 5lbs batches. I noticed today that my bean husk cracks off pretty easily before I roast them. I could almost crack and winnow them pre roast. They are dry and the nib is dark aubergine. Does anyone have any thoughts on this? I don't have a specific question, I just want to learn about the beans. I feel like they are too dry and they maybe were over fermented? These are Forastero beans from Venezuela. Should I take action?
thanks
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pcm
Novice
Posts: 75
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Post by pcm on Aug 26, 2010 14:41:57 GMT -5
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pcm
Novice
Posts: 75
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Post by pcm on Aug 26, 2010 21:34:43 GMT -5
Oops, My beans are Trinitario, not Forastero
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Post by sharkman on Sept 2, 2010 2:11:33 GMT -5
Aloha Sharkman here! Those beans are pretty dried out;from what I can tell.Some of the raw food people over here dry them like that to help remove the husks without roasting them. I would suggest roasting a batch and see;smell and taste the difference. Later
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Post by Sebastian on Sept 2, 2010 5:27:37 GMT -5
Your beans are fine. They're at about 6% moisture, which is pretty dry, and exactly where you want it to be. Degree of fermentation has no bearing on the dryness of the bean, and you can draw no conclusions about fermentation from bean dryness.
NOTE: because your beans have not yet been roasted - which is the only micro kill step you have available to you - they have a very high micro load on them as you're handling them. Don't store them in raw food areas, don't traffic them through raw food areas (ie where you store apples or vegetables, for example), and wash your hands after you handle them.
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