Post by katika on Jul 20, 2017 9:07:16 GMT -5
Hi y'all. I'm new at this forum and at processing Cacao beans.
I've recently made a small lab to process small quantities of Colombian Trinitario with a Cocoatown junior roaster (pic: cocoatown.com/wp-content/uploads/2014/07/IMG_1821.jpg) However, I've been just told that this roaster has a fixed temperature of 135ºC.
This has made me lost some batches of Cacao because maximum temperature suggested for this type of seed is 120ºC.
Have you guys had any similar experience? Any advice I can take so I could actually use this oven without overroasting my batches?
I'd appreciate any help!
I've recently made a small lab to process small quantities of Colombian Trinitario with a Cocoatown junior roaster (pic: cocoatown.com/wp-content/uploads/2014/07/IMG_1821.jpg) However, I've been just told that this roaster has a fixed temperature of 135ºC.
This has made me lost some batches of Cacao because maximum temperature suggested for this type of seed is 120ºC.
Have you guys had any similar experience? Any advice I can take so I could actually use this oven without overroasting my batches?
I'd appreciate any help!
