Ivory Coast-Oven

[doclogic77]

This is my first roast so I'm a bit nervous. But, I set my oven at 300F for 20 minutes and roasted two one pound batches in my home oven. It was the Ivory Coast bean that ohn is selling. I smelled the acetic acid...then the brownie and I heard some popping. So, I think I got it right. But, the beans do not look roasted...same odd shades that went in the oven. Is this normal?

Also, is 300F for 20 minutes ok for a home oven?

[Brad]

Doc;

Our beans change color very little when the roast is complete, and I roast for as long as an hour in a convection oven.

Your temperature is bang on, and the smell you are looking for is correct as well.

If the beans are spread out evenly on a tray (no layers of beans) the roast of a bean with very little acid left on it will take about 30 minutes. My ocumare takes about that long.

More acidic beans will take longer. My nose tells me best. Acidic/Vinegary = leave 'em in a bit longer. Brownie = Take 'em out.

One thing I've found with the tail end of the roast, is that once you get to the "brownie" stage, you can continue to alter the flavor of the beans by leaving them in longer and stirring them. The end result will be a very deep, toasty chocolate flavour.

However, too long and they're good for mulch.

Have fun playing, and I hope this helps!

Brad.

[doclogic77]

Thanks Brad. I ended the roast before I read your post. I think you are right. A touch longer would have tamed some of the sharpness. Also, I didn't have any milk powder so I just ran with the liquor, cocoa butter and sugar. I'm probably 4-5 hours from having a finished product. The taste is very nice but I know there is alot of room for improvement. Longer roast and the milk powder should really smooth this out. Me personally I love a super creamy milk chocolate...so that's what I'm going for.