I have read about that volatile compounds are released and the acidity in the chocolate drops as it is refined. I tried to test the changes in pH. After 12 hours there was hardly any change in pH (7.1 to 6.9). It clearly tastes different even after 12 hours but the acidity didn’t change. How can I measure and track and acidity?
I notice you advocate dropping your beans into a hot roaster. I assume this is because you want Maillard reactions and Strecker degradation products. Is there a certain temperature that works best for these products?
This phase extends from a bean temperature of 232 F until you decide your beans are fully roasted, generally 245-270 F, and lasts 3-6 minutes with the temperature continually rising.
I am roasting to reduce acidity and boost chocolate flavor: I use a 3k drum coffee roaster. Would you recommend roasting a bit longer or hotter maybe 25 minutes building up to 290 degrees? For the Ugandan I've been enjoying a 21 min roast at 275 tops.
How can I relate this (the roasting profiles) to what happens in my Behmor, where I cannot control the temperature in subtle ways?
Is testing the moisture level of the beans before roasting needed? I thought it may help cut back on the dry phase stage to insure you don't over roast. It's just I've seen coffee roasters do it.
I’ve been roasting in my convection oven at 250 F but I can’t tell when the beans are done. How do I tell?
Could I ask your opinion about how the Gourmia compare to the Behmor roaster? I'm thinking of getting either from you. I'm hoping to roast both cacao and coffee beans.
In one of your articles you mentioned you like silk tempering more than chocolate seed tempering because of the strength of type V crystals in tempered cocoa butter. Can a chocolate tempered with chocolate seed have a chance of blooming because of the seed? I'm not sure if my last question made any sense but all I'm trying to understand is why chocolate seed crystals are not as good as silk seed crystals?