From Beans to Chocolate Ep.1: Sorting and Roasting

[@lexatienza3011]

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[@bbahalia7185]

What if one wants to use the roaster for dual purpose i.e roasting Coffee & Cocoa in diff. batches how convenient are the drums to clean before switching Coffee n Cocoa ?

[@GodelChocolate]

Hi. It isn't recommended to keep unscrewing the drums from the machine to clean; because this will cause it to get loose over time. You may still use it for both coffee and cacao but maybe on an alternating weekly schedule. Example: 1 week cacao beans, next week coffee beans and so on. Thank you.

[@bbahalia7185]

@@GodelChocolate Thank You for the response. Final query is using for both purpose wouldn't the roast residue clash with each other i mean the roast residue of previous week cocoa might get infused with the coffee. What are such possibilities ?

[@GodelChocolate]

There's a catcher in the area of the drum and the cooling trough. It is cleaned after every production.

[@bbahalia7185]

@@GodelChocolate Thank You for the time n effort appreciate it..

[@koenachopra6291]

For how long were the beans roasted? (At a temp. of 120°C)

[@GodelChocolate]

Right now, we're at around 40 minutes. But roasting time and temperature is dependent on the roasting profile that the chocolate maker wishes to achieve; so these values may vary.

[@koenachopra6291]

@@GodelChocolate Thank you! I’m working on making my own bean to bar chocolates. And I’m only struggling with the roasting time and temperature as I don’t wanna over roast the beans, I wanna maintain their fruity flavour profile. So can you share some details on the temp , time & roasting profile or maybe create a video, please?

[@GodelChocolate]

We are hoping to make more detailed videos in the future. In the meantime, there are a number of videos about roasting here on KZbin. One channel we can recommend is Craft Chocolate TV.

[@koenachopra6291]

@@GodelChocolate Thank you!!!

[@nicolastaveragomez7830]

What temperature in the roast process?

[@GodelChocolate]

For Godel's roasting profile, temperature is around 120C. However, temperature is ultimately up to the chocolate maker depending on the roasting profile they want to achieve; so it may vary. Rule of thumb, though, is low temperature, longer roasting time; and high temperature, shorter roasting time. Thanks for your question.

[@OrangeHillTop-wl2hu]

sir, can i have your email address?