Post by mrhw on May 9, 2014 16:11:52 GMT -5
I have the Santha 11 grinder, oven, fridge, microwave and Criollo from Peru. I made some batches of chocolate and I still have a problem with sour taste.
The long grinding (72 hours) reduces sour but not too much.Chocolate is still sour. I have read on this forum that the sour can be reduced by using different ways of roasting.
Please write, how is the influence the roasting to decrease of sour taste.
Does the lower or higher temperature cause decrease of sour? Does longer or shorter time causes decrease of sour? Does the start of roasting in lower or higher temperature causes decrease of sour?
I have noticed that roasted beans in constance temperature of 160 Celsius degrees (320 F) causes that:
- after few minutes beans smells like hot chocolate
- after half an hour the smell is acidic.
My first batch of chocolate was roasted in temperature of 200 C degrees (392 F) - I make a mistake with converte temperature from F to C:
- on the begining beans very fast smelled like hot chocolate/brownies
- after 10 - 15 minutes the smell was acidic and the acidic was growing by the time
- after 20 -25 minutes I heard the beans started to breake
Is the acidic smell from roasted beans good or not?
Does it mean the roasting is good or the beans are overroasted?
For test the roasting I bought George Foreman GR82B George Jr. Rotisserie.
This model has only timer, doesn't have termoregulator. I can make a termoregulator for this but I don't know where is the place to measure the temperature.
During roasting on the bottom is 80 C (176 F) on the top is 180 C (356 F), opposite the heater must be even hotter.
How to roast the beans in this machine to be OK?
Regards
Piotr
The long grinding (72 hours) reduces sour but not too much.Chocolate is still sour. I have read on this forum that the sour can be reduced by using different ways of roasting.
Please write, how is the influence the roasting to decrease of sour taste.
Does the lower or higher temperature cause decrease of sour? Does longer or shorter time causes decrease of sour? Does the start of roasting in lower or higher temperature causes decrease of sour?
I have noticed that roasted beans in constance temperature of 160 Celsius degrees (320 F) causes that:
- after few minutes beans smells like hot chocolate
- after half an hour the smell is acidic.
My first batch of chocolate was roasted in temperature of 200 C degrees (392 F) - I make a mistake with converte temperature from F to C:
- on the begining beans very fast smelled like hot chocolate/brownies
- after 10 - 15 minutes the smell was acidic and the acidic was growing by the time
- after 20 -25 minutes I heard the beans started to breake
Is the acidic smell from roasted beans good or not?
Does it mean the roasting is good or the beans are overroasted?
For test the roasting I bought George Foreman GR82B George Jr. Rotisserie.
This model has only timer, doesn't have termoregulator. I can make a termoregulator for this but I don't know where is the place to measure the temperature.
During roasting on the bottom is 80 C (176 F) on the top is 180 C (356 F), opposite the heater must be even hotter.
How to roast the beans in this machine to be OK?
Regards
Piotr
