Brazil Roast

[ianh]

Hi,

I am sorry if this is in the wrong category, but I am looking for some help on my roasting of an Organic Brazil bean. It is an organic Forastero Bean which has good flavor but I am still upable to kick this annoying astrigency. My most successful roast is 8 Mins 250F and then 8 Mins 200F. After a 24 hour grind in a small CocoaTown I am still finding it to contain some undesirable astringency at 50-70% Sugar. So I am looking for roasting suggestions or anything really. I feel I may have hit a wall with these beans and looking for a little guiding light. Any help? I can provide more information if that would help just let me know! Thank you in advance. 

[Ben]

Hello. That seems like a very light roast. Do you know the final bean temperature? You may want to try roasting hotter and/or longer. It may be that there's still acetic acid in the beans, and a different roast profile could help.

That being said, if it's purely astringency (and not acidity and astringency) changing the roast may not help.

[gap]

I replied on Chocolate Life as well, but I agree with Ben. I think you need to look at your roasting profile.

[ianh]

Thanks guys for the replies. I will try upping my roasting time, and extending it a little longer. Ben, what is the difference between astringency and acidity?

[Ben]

Acidity is a flavor, while astringency is more of a sensation. Acidity is the presence of acid, some of which can be removed by roasting. Astringency gives you that dry-mouth, puckery-lip feeling and is caused by tannins, which are less affected by roasting. There's several discussions on this forum and TCL that go into more depth about the differences.

[thieu]

Jul 8, 2015 10:09:21 GMT -5 Ben said:

Acidity is a flavor, while astringency is more of a sensation. Acidity is the presence of acid, some of which can be removed by roasting. Astringency gives you that dry-mouth, puckery-lip feeling and is caused by tannins, which are less affected by roasting. There's several discussions on this forum and TCL that go into more depth about the differences.

Hi Ben,

I roasted three times with 1kg Ben Tre in Vietnam bean for one time by Behmor with profile

400/P2/17 minutes.
400/P2/18 Minutes
400/p1/15 Minutes

I make chocolate bar 70% with adding 6% butter but after 48h grinding and conching I taste my all three types chocolate liquor rather smooth, slight bitter and astringency, sweet is ok. but strong sour. 

Why is my chocolate liquor strong sour? how can I improve this sour?

Can you help me to answer this question, please?

Have you been roasting Bentre in Vietnam bean yet? how do you roast them for good fruitly and chocolate flavors with this beans. 

Thanks

[jacob]

Try reading up on ATA 205 (link: chocolatealchemy.com/blog/2017/5/11/pnbipl43kdizhpho8hqlcwngi40kky). I found John's explanation of his roast #3 very helpful for dealing with astringency. I found my profile that had high notes of astringency to be spot on with his description.