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Post by davidbelo on Dec 26, 2012 6:25:42 GMT -5
Hello, after some testing I noticed significant bitterness (not in the nice Campari Italian vermouth sense) in our chocolate liquor after a few day grinding. Going back a step, and screening by hand every last nib to remove germ stalks, the subsequent liquor was delightful. My question here is finding a graceful means of removing germ from nibs without having to hand screen everything. At the moment I am sifting nibs after breaking them in a Corona type mill (not best ever) into 2 sizes, and the smaller nibs are the ones filled with all the germ stalks. Would a different bean breaker be the thing to look at to ensure bigger nibs, so that the winnower takes care of stalks? What is everyone else doing in this situation?
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gap
Apprentice
Posts: 390
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Post by gap on Dec 30, 2012 17:05:22 GMT -5
I saw a video the other day and two people were building their own winnower. They used (I think) 4 different screen sizes to sort their cracked beans/nibs/shells into 4 different size piles before feedingi nto the winnower. The smallest screen size didn't let through a lot of nibs, but did let through most of the germ stalks so maybe you could try that.
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Post by Brad on Jan 4, 2013 12:10:37 GMT -5
If you can see the germ in a fermented cocoa bean, then my guess is your cocoa beans are crap to start with. Properly fermented cocoa beans don't germinate, and once fermented, there is no way to see the germ in the fermented bean.
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