steaming, then roasting?

[tspyz]

Reading through S. Beckett's Industrial Chocolate, he mentions a research paper that advocates roasting by steaming, then driving off moisture with a low roast, followed by a high roast. The steam is intended to develop flavor, not for hygenic reasons. The paper is in German, so I haven't read it yet. Has anyone on the forum messed around with an initial steaming process?

Terence
cacaolab.wordpress.com

[josh]

Yoooo,

Its funny that you brought this up because I just ran into one of these at the farm store. Its a Chineses made roaster with a water hook-up?? If you figure out more let me know. I wrote it off because there are to many things to control. Also, can send picts if so inclined.