Thank you for sharing your knowledge over your long term involvement of roasting - making chocolate. I am only roasting to make brewed cocoa. You said you would go an extra 100% for brewing cocoa. Does that mean you would take it to 362 degrees? How much longer would you go?
Our blends have beans roasted the full range of 260 F all the way up to 400 F. This is a case you are going to have to try steps along the EOR and see what suits your tastes. I'm sorry I can't really tell you more. You are asking questions that don't have simple answers.
Sir first of all thank you for your tutorials. Your teachings help me a lot. I request you to please explain how we can make hot Chocolate directly from cacao pod. Thank you
The short answer is in theory, if you know how to ferment the beans, you just do that, make chocolate, and them make hot chocolate. I don't know enough to tell you how to ferment the beans though. Alternatively, you can also use unfermented, and you still make chocolate and then hot chocolate.
In a Behmor with thermocouple, how do you control the F/min? Is it just a matter of getting a feel for how the Behmor works and reducing/increasing power to try and hit the Time/Temp goals? In which case, is it better to have a steady smooth power curve, or should you crank the temp up when it's getting close to the elapsed time and speed things up in the home stretch?
Assuming you are roasting 2-2.5 lb, always start full power and simply slow the roast with the power buttons in Manual mode as you need. You should never be cranking it at the end. If you find you have slowed too much, you can add more power but too much power near the end can cause defects.
No. Ovens are a poor method for roasting cocoa. It is about way more than convection. No matter how powerful the fan, never will the air touch the bottom of the beans on a pan in an oven. This is from drum roasting only. I suggest you read our FAQ about it. chocolatealchemy.com/cocoa-bean-profile-roasting-for-chocolate-makers-with-john-nanci#roasting-seminar-faq
It can but the error rate is very user technique dependent. It is super easy to have it pick up the hot air and surrounding metal and give you false high numbers. A probe thermometer in full contact with the rotating beans is best.
Thank you for sharing your knowledge over your long term involvement of roasting - making chocolate. I am only roasting to make brewed cocoa. You said you would go an extra 100% for brewing cocoa. Does that mean you would take it to 362 degrees? How much longer would you go?
Our blends have beans roasted the full range of 260 F all the way up to 400 F. This is a case you are going to have to try steps along the EOR and see what suits your tastes. I'm sorry I can't really tell you more. You are asking questions that don't have simple answers.
Sir first of all thank you for your tutorials. Your teachings help me a lot.
I request you to please explain how we can make hot Chocolate directly from cacao pod.
Thank you
The short answer is in theory, if you know how to ferment the beans, you just do that, make chocolate, and them make hot chocolate. I don't know enough to tell you how to ferment the beans though. Alternatively, you can also use unfermented, and you still make chocolate and then hot chocolate.
Thank you
In a Behmor with thermocouple, how do you control the F/min? Is it just a matter of getting a feel for how the Behmor works and reducing/increasing power to try and hit the Time/Temp goals? In which case, is it better to have a steady smooth power curve, or should you crank the temp up when it's getting close to the elapsed time and speed things up in the home stretch?
Assuming you are roasting 2-2.5 lb, always start full power and simply slow the roast with the power buttons in Manual mode as you need. You should never be cranking it at the end. If you find you have slowed too much, you can add more power but too much power near the end can cause defects.
Thanks you very very much
Thanks for the tutorial!!
Thanks for the explanation. ❤
Dose this apply to the convection oven?
Because these ovens are having better conduction fans than the normal ovens.
No. Ovens are a poor method for roasting cocoa. It is about way more than convection. No matter how powerful the fan, never will the air touch the bottom of the beans on a pan in an oven. This is from drum roasting only. I suggest you read our FAQ about it. chocolatealchemy.com/cocoa-bean-profile-roasting-for-chocolate-makers-with-john-nanci#roasting-seminar-faq
@@HowToMakeChocolateAtHome
Thanks for the reply.
One more question is the EOR apply if I use temp gun?.
It can but the error rate is very user technique dependent. It is super easy to have it pick up the hot air and surrounding metal and give you false high numbers. A probe thermometer in full contact with the rotating beans is best.
Thank you very much
@@HowToMakeChocolateAtHome