|
Post by threechocolatiers on Dec 11, 2010 13:56:34 GMT -5
We have been roasting away over here in our kitchen and now we are finding that we are really confused on what makes for a bad bean. We have found some that have a hole in the top of them and we are wondering if these types of beans are okay to use or have they been compromised by some foreign invader?Can anyone help us out by giving some further descriptions (or maybe links to some pictures?) that would help us identify beans that are webby, etc....
Thanks for any advice you can give, all the folks on this thread seem to be very knowledgeable and helpful.
|
|
|
Post by oaxacalote on Dec 12, 2010 5:31:30 GMT -5
hole in top = germination
|
|
|
Post by tony on Dec 13, 2010 1:57:32 GMT -5
|
|
pcm
Novice
Posts: 75
|
Post by pcm on Dec 23, 2010 16:44:48 GMT -5
Does germination mean the bean is not viable? Or does it effect the product? I would love to know. thank you
|
|
|
Post by oaxacalote on Dec 24, 2010 2:45:45 GMT -5
Sorry - my post wasn't very clear. To be clear about terms, a viable seed is one that is alive, i.e. it can sprout and grow. The initial phase of fermentation kills the cacao beans, rendering them non-viable. Cacao beans with a hole on the top started to germinate before they were killed by fermentation. They were probably left too long in the pod before fermentation.
Germinated cacao beans should be sorted out and not used to prepare chocolate. The transformations the seed undergoes during germination have a negative impact on flavor.
|
|
|
Post by eanbean on Jan 8, 2011 1:19:39 GMT -5
Hey Tony, the link keeps timing out for me. Can you repost the link?
Thank you.
|
|
|
Post by cocoaffee on Apr 6, 2011 14:24:30 GMT -5
Any body has experince with Jamaican beans?
|
|
|
Post by Sebastian on Apr 6, 2011 19:27:32 GMT -5
yes.
|
|
|
Post by deborah on Apr 6, 2011 22:27:23 GMT -5
you're in rare form today, Sebastian. I still can't get over the widower comment.
|
|
|
Post by Sebastian on Apr 7, 2011 6:35:47 GMT -5
well, without more specific questions, i can't provide more specific answers. i answered the exact question that was answered, and can't guess at what's the real 'question behind the question'....although i'm sure there's more i'm going on another trip for a while, might not have very good access - if there's another question on jamaican beans, it may have to wait a bit for an answer (of course, others could answer it as well, i'm not the only one in the world who has worked with jamaican beans!) Jamaican beans CAN be very, very good. Dear Jamaican gov't - please get your act together, and repair the damage you've done to your quality control systems. Thank you.
|
|
|
Post by cocoaffee on Apr 8, 2011 12:15:26 GMT -5
Sorry every one for not being clear .I really want to know how I can find the type of the been which is grown here(Jamaica).We recently acquired good hamble size coffee farm and has alot of cocoa tress as well so besides getting our acts together to sell and Roast coffee . Am looking at doing my chocolates from bean to bar.I have already dried about 40lb and am looking to roast and generally go about with it.So any one with receipe and some tips will be helpful. As for Sebastian plea to the Gov't HMMMMM we all hope ,but for mean time ,Any one willing to have samples of our coffee and cocoa beans is welcome drop me email. Thank you all
|
|
|
Post by Sebastian on Apr 9, 2011 10:57:35 GMT -5
Sorry, not sure i understand what you're after. are you looking for more cocoa beans, or are you looking for a way to sell those you already have?
|
|
|
Post by cocoaffee on Apr 12, 2011 15:29:36 GMT -5
Well I want to try my art in the chocolate world but I first have to understand what I got reviews from others would help I donot have experince in rating different beans.
|
|
|
Post by cocoaffee on Apr 27, 2011 12:51:21 GMT -5
Thanks every one for your kind responses Ihave received.
|
|