kk
Neophyte
Posts: 4
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Post by kk on Jan 13, 2016 23:40:22 GMT -5
Is it at all possible to separate the raw,fermented beans from its outer shell before roasting the beans?If yes,how?
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Post by lyndon on Jan 15, 2016 12:54:57 GMT -5
Just the same as with roasted beans, the only difference (apart from contaminating all your equipment) is that the shells don't come off so easily on raw beans. You can then roast the nibs.
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kk
Neophyte
Posts: 4
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Post by kk on Jan 16, 2016 9:12:01 GMT -5
Thanks Lyndon.but,do you wish to imply that the raw unroasted beans will contaminate the roasting machine?
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Post by Ben on Jan 20, 2016 9:56:10 GMT -5
I think Lyndon is saying that the raw cacao will contaminate any machinery used before roasting--specifically your winnower. This isn't a problem (contamination-wise) if this will always be your process and you'll never put roasted beans through your winnower. If you put roasted cacao through a winnower that has previously processed unroasted cacao, the roasted cacao will be contaminated.
The roasting process kills most of the contaminants that you'd be concerned about, so the roaster itself should be fine.
Why do you want to remove the shell before roasting?
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Post by Sebastian on Jan 21, 2016 6:00:16 GMT -5
Yes it's possible. Industrially, this is accomplished by first running the beans through something called a micronizer. It's basically a large gas grill with a bed of beans moving through it, residence time is very short, temp is very high. It's main purpose is the 'flash' off some of the water in the bean so to make shell removal easier. If you don't do this, it's impossible to achieve sufficient shell removal to obtain quality (and legal) requirements.
Folks who do this do so predominately to alkalize. There's a school of thought that nib roasting is better than bean roasting, although as with anything, one's agreement on that depends strongly on how you define 'better'.
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Post by Brad on Jan 22, 2016 23:23:04 GMT -5
I could see getting a more homogenous roast from nibs. I could also see the possiblity of reducing acidity (and subsequent conching time) by roasting nibs. Personally, I did some experimenting a couple of years back in attempt to make a chocolate infused coffee. Nibs made from roasted beans were too acidic and bitter. However when I roasted the beans, cracked and fanned them, and THEN roasted the nibs for a second time, that drastically improved the quality of the beverage and reduced the bitterness and acidity.
The problem I then ran into was the "coffee snobs". OMG.... Coffee snobs are worse than chocolate snobs!!! Test ratings of my chocolate infused coffee ranged from "This is the best thing since sliced bread." to "This is like stale gas siphoned from an old ford truck."
Anyway.... I digress... In conclusion, I would guess that roasted nibs give the chocolate a toastier, less fruity and less acidic flavour.
Cheers Brad
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