Post by run222 on Mar 29, 2010 13:32:35 GMT -5
Hello all,
I attempted my first bean roasting yesterday, one pound of Ivory Coast Forastero beans in my kitchen oven. I followed the instructions in the apprentice kit I bought, 400 for 10 mins, then 350 for 10, then 300 for final 10. I had the beans spread out on a cookie sheet with aluminum foil under them and I stirred them every 5 mins. They were popping after 15-20 mins and maybe I should have stopped at that point. Or maybe one pound is a relatively small amount for those temperatures. But I think the end result is that they are a little burnt; I can definately detect a faint burnt smell but I do also detect the "brownie" smell so I think its not a complete disaster. I still want to go ahead and make chocolate with these, does anybody have any experience making chocolate with slightly over roasted beans? Should I aim for a lower cacao content by using more sugar(ie, 60%) vs. higher (80%). Also, I plan to use these 1 pound of beans with the 1 pound of properly roasted beans already present in the kit so I figure only 40-50% of the beans that go into the chocolate will be potentially over roasted.
Thanks,
Adam
I attempted my first bean roasting yesterday, one pound of Ivory Coast Forastero beans in my kitchen oven. I followed the instructions in the apprentice kit I bought, 400 for 10 mins, then 350 for 10, then 300 for final 10. I had the beans spread out on a cookie sheet with aluminum foil under them and I stirred them every 5 mins. They were popping after 15-20 mins and maybe I should have stopped at that point. Or maybe one pound is a relatively small amount for those temperatures. But I think the end result is that they are a little burnt; I can definately detect a faint burnt smell but I do also detect the "brownie" smell so I think its not a complete disaster. I still want to go ahead and make chocolate with these, does anybody have any experience making chocolate with slightly over roasted beans? Should I aim for a lower cacao content by using more sugar(ie, 60%) vs. higher (80%). Also, I plan to use these 1 pound of beans with the 1 pound of properly roasted beans already present in the kit so I figure only 40-50% of the beans that go into the chocolate will be potentially over roasted.
Thanks,
Adam
