Ask the Alchemist #161

Level: Apprentice Read time: 7 minutes I have been making a batch of chocolate over and over.  It is sharp and astringent.  I think I keep over roasting it but nothing works.  I have tried roasting from 250 to 300 degrees for 15-30 minutes.  What am I doing wrong?   Somewhere along the line the […]

Ask the Alchemist #149

I heard you are getting some porcelano in. How do I roast it? I know it should be very light because it is puree Criollo, but I’m lost after that. I don’t want to ruin it. First the bomb. Yes, I have some Porcelano in that will be available next week. Next, if you roast […]

Ask the Alchemist #145

I tried different roast profiles ranging from 250-325F 4-28 minutes. I am trying not waste many beans by putting only a cup full of beans in at a time. I realize that the roast wouldn’t be representative of a full oven, but my goal was to try to find a good dwell temperature and time. […]

Ask the Alchemist #134

Would spraying water via a water bottle work or would a small pipe running the length of the roasting drum with small holes in it to spray water be better? Of course, there’s the question of how much water and when to add water during the roast. I know this can be used for flavor […]

Ask the Alchemist #116

How important is it that my cocoa beans pop when I roast them? Sometimes I only get a couple pops but the chocolate seems fine. I don’t have a great answer for this. Well, I have answers, but they are not definitive. Overall, I have an unsubstantiated preference for beans and roasts that pop and […]

Ask the Alchemist #111

I roasted 2.5 lbs. of the 2012 Peru beans in the Behmor. I used the 1 lb. P2 settings for 16 minutes and hit start. At 15 minutes I did not have any popping yet, so I added another minute. Still no pops at 16 minutes. As I approached minute 17 mark, still no pops. […]

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Alchemical Formulations
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