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Post by jamescary on Nov 20, 2008 23:00:28 GMT -5
Still you can't dump beans and forget them in an oven.. Some people may like the ability to multi-task themselves (given the extra time of not babysitting their roaster) rather than their things.. I'm just in it for the flavor.. Thanks for sharing, princessvaliant and reelchemist.
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Post by scottjensen on Dec 4, 2008 20:47:30 GMT -5
Thank you everyone- I have really enjoyed all your posts! Thanks for the information and insights, Chocolate is a great hobby and a lot of fun!
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Post by scottjensen on Dec 5, 2008 11:53:43 GMT -5
My favorite piece of equipment for roasting cacao is my Diedrich IR-12 roaster....25 lbs at a time, saving LOTS of work. Do you mind sharing the profile you use? Like your pre-heat and drop temp, and then what? 300F for 20min or so? It's a lot of guesswork in my outdoor BBQ drum roaster. But I do have a 5k Ambex that I would like to try roasting cocoa in. Any general information that you have gleaned through your experiments would be helpful, just to give me a general direction. I suppose I could just throw some beans in and see what happens, but I'm down to my last 7 lbs right now and I'm kind of protective over them!
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