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Post by Freddo on May 15, 2013 15:25:03 GMT -5
Thought I would post a photo of a cut test I just did on some Samoan Trinitario. This is the first time I have done one. 100gms yielded 102 beans. I cut 50 beans and found 2 with mold. 19 dark brown and 29 light brown. I'm thinking this is quite good? But hoping someone with more experience can comment on it. cheers Attachments:
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Post by Freddo on May 15, 2013 15:25:45 GMT -5
second picture Attachments:
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Post by Sebastian on May 15, 2013 18:47:35 GMT -5
Look to be good quality, well fermented and dried beans. 4% mold is about as high as I'd accept personally. Next step - roast and grind a small batch up and see what it tastes like. No way to gauge flavor via a photo i'm afraid, at least not until john implements smell-o-vision here at the site...
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Post by Freddo on May 16, 2013 13:36:32 GMT -5
Thanks Sebastian
I have had a batch on the go for 72 hrs now and there is still heaps of acidity. At 12 hrs the flavours were nutty and delicious so I thought I was in for a good chocolate but at 48hrs the acidity developed and it doesn't want to leave, i'll keep it running and post the results.
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Post by Sebastian on May 16, 2013 21:10:18 GMT -5
That's what happens when you get lots of fermentation - acids develop. Depending on the specifics of the fermentation - you'll get different acids. Some you can blow off during conching, some you can't. Impossible to say what you have w/o knowing details of the fermentation - which almost no one has in my experience. You might be able to cut down on your non volatile acidity by adding a few tenths of a percent of baking soda to your conche. If, after 72 hours, it's not gone away - it's not going to.
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Post by Freddo on May 18, 2013 15:33:15 GMT -5
Yep. The batch has been running for 5 days and the acidic aftertaste has remained basically unchanged for the last 48 hrs. It was only a test batch, luckily I didn't buy a heap of them.
Thanks for your help.
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