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Post by danikiser on Jul 18, 2015 12:45:27 GMT -5
Hi all, I feel like I am making good chocolate, but I still feel like I am not get the most out of my roast. I've been trying the sampling method and generally roast 22-25 minutes in a convection oven starting off at high heat, and then down to 270 or so. I'm going to be switching to a drum roaster soon and will have a thermometer built in to monitor the temp of the beans.
What is the final bean temp that you all are roasting to? Those of you that take the temps of course. Thanks!
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Post by Ben on Jul 21, 2015 10:05:30 GMT -5
Hello. Each bean wants a different roast to really bring out the best flavors. There's no one final bean temp that's best for each bean. But, as very general rule of thumb, you'll want to have a final bean temp between 220F (or so) & 300F (or so), with a roast time between 12 and 60 minutes (or so), although some beans may do best outside of that range. It also is very dependent on your roaster. For example, my current full-batch roaster is somewhat under-powered, so my full-batch roasts take longer than test roasts in my Behmor.
If you're getting beans from Chocolate Alchemy, John normally posts roasting suggestions, including final bean temps, on the beans' pages in the shop. As you'll see, there's a huge range. I just did a random check on several of the beans, and found recommendations for final bean temps of 245, 265, 290, and 310 with times ranging from 12-25 minutes.
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Post by danikiser on Jul 22, 2015 15:37:55 GMT -5
Aha, thank you! Thats just what I needed to know. I get my beans from Colombia and not on the site, so I've never looked at that. Thanks!
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