Founding Alchemist 12/15/16 Founding Alchemist 12/15/16

Ask the Alchemist #187

Have you seen any stone grinders (of similar size) with more metal than plastic in the center bearing shaft? We are trying to shy away from as much plastic as possible. The Delrin (= polyformaldehyde) does not seem so friendly either.

There is nothing unfriendly about Delrin. The poly makes ALL the difference.

Founding Alchemist 12/8/16 Founding Alchemist 12/8/16

Ask the Alchemist #186

A Question and Answer about Profile Roasting

Founding Alchemist 12/1/16 Founding Alchemist 12/1/16

Ask the Alchemist #185

Level: Novice

Reading time: 8 minutes

I want to make drinking chocolate. Can you give me a recipe?

I’ve touched on parts of this in the past but now is a good time to bring all the options together.

Founding Alchemist 11/17/16 Founding Alchemist 11/17/16

Ask the Alchemist #184

I have learned that some makers (myself included) are lightly baking (in the oven at ~170F) their sugar on a baking sheet before it goes into the melanger. The idea being that the higher temperature of the sugar will maintain the liquor at a higher temperature allowing you to feed the sugar into the melanger more quickly. I have however

Founding Alchemist 11/10/16 Founding Alchemist 11/10/16

Ask the Alchemist #183

Level: Apprentice

Reading time: 8 minutes

I have been making a batch of chocolate, but I am unable to lower the acidity taste (vinegar like) that i sense on my chocolate. i have been trying to find a solution, and nothing so far. Maybe you can help me lower that acidity taste I have. The mix is 65% cocoa and 35% sugar so far and no powdered milk.

Founding Alchemist 11/3/16 Founding Alchemist 11/3/16

Ask the Alchemist #182

Ask The Alchemist #182, Question: I got a Behmor (exciting new toy!!!) just did a roast of 500g beans on 400/P2 and they have come out black? Is that normal for drum roasting as I have never had this in the oven and worried that I have burnt them??