Post by beanless on Jun 9, 2009 19:21:45 GMT -5
I have just over roasted my first batch of beans - well I think that's what I've done!
I started with 1lb 8oz of Panama Trinitario and roasted at 305-310 deg F for 36 min stirring every 5 min. I roasted so long waiting for some of the volatiles to reduce and maybe some of the beans to crack but got nervous about over roasting and pulled them out without either happening. Flavour was definately much less astringent and bitter at 30 min.
After winnowing and juicing I then refined/conched for 61 hours - unsure of temp but it could have been a bit cool.
Astringency has significantly reduced but is still there and the finish is quite bitter.
Any ideas on what I can do with this umm... stuff? Would making it into a milk choc help or do I try conching again at a higher temp or just use it for baking or last resort there no hope for it?!!!
Thoughts please.
Ali
I started with 1lb 8oz of Panama Trinitario and roasted at 305-310 deg F for 36 min stirring every 5 min. I roasted so long waiting for some of the volatiles to reduce and maybe some of the beans to crack but got nervous about over roasting and pulled them out without either happening. Flavour was definately much less astringent and bitter at 30 min.
After winnowing and juicing I then refined/conched for 61 hours - unsure of temp but it could have been a bit cool.
Astringency has significantly reduced but is still there and the finish is quite bitter.
Any ideas on what I can do with this umm... stuff? Would making it into a milk choc help or do I try conching again at a higher temp or just use it for baking or last resort there no hope for it?!!!
Thoughts please.
Ali
