|
Post by oaxacalote on Jun 26, 2010 19:56:35 GMT -5
I'm about to roast my first batch or two of beans. I've stumbled upon someone with a turbine roaster built for coffee that has agreed to let me take it for a spin. In addition to promising better results than my junky kitchen oven, this promises to be a lot of fun. The only hitch in my plan is that the owner has no idea how to use the machine and neither do I. I found the manufacturer's webpage and am waiting to hear back from them on the machine's technical specs. Here's the link www.maquinariayserviciostrejo.com.mx/ (click through to Productos and then Tostador). In the meantime, I thought I would reach out here and see if anyone has experience using this type of machine to roast cacao and/or has any tips to offer. The promo material claims the thing will suspend the beans on a bed of swirling hot air, thereby sorting them by size and toasting them evenly by applying higher heat to the largest beans. Once you hit the target roast time, you kill the gas burner and the roaster cools the beans by continuing the air flow. As I said, I haven't roasted any cacao on my own yet, having started my chocolate-making experiments with cacao liquor, but this sounds pretty ideal in terms of indirect heating, air flow, and quick cooling. The hard part will be to discern if the roast is complete.
|
|
|
Post by solis on Nov 21, 2010 0:07:53 GMT -5
How did that machine work? I looks like the company is set up for coffee, not cacao.
|
|