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Post by chrisg on Aug 2, 2016 9:32:07 GMT -5
As title.
CA suggests a high start temperature (400F 200C) reducing to a "hold" temperature (i.e. 300F / 150C)
HB (the UK bean supplier) recommends 265F / 130C until done, no higher starting temperature.
What purpose does a higher temperature start have? Has anyone done any experiments?
The reason I'm asking is that I recently followed the HB roast for their Non-Pariel Grenadan beans. I liked it but the kids found it overly sour, one of their friends didn't like it at all, complaining about the "vinegar".
So if there are any roast experimenters out their please give your thoughts and results. |
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Post by Thomas on Aug 2, 2016 20:05:37 GMT -5
I've used both methods for roasting beans and I prefer the single temperature method. It's much simpler and I judge when the roast is done by tasting the beans. Which you should do regardless of your method. I think you will find opinions will vary widely. I think it also depends on the equipment you use for roasting. Do they heat up and down quickly or slowly?
When you mention a sour taste, are you referring to the beans or the finished chocolate? If it's the beans, you probably need to roast a little longer. Also, all beans are different so don't expect to use the exact same roasting profile for all beans. Again, you need to taste them to determine when they are ready. However, this is also up to the chocolate maker's preference. Sometimes you need to experiment with the same beans. I once made some chocolate using the same beans and the same formula but varied my roasting profile (i.e. Light, Medium, and Dark). The resulting chocolates were all different.
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