Archive for the ‘cacao’ Category

Cocoa-Like Stone …

cacao-bean-reject-and-a-stone

If I focus myself enough and not take it too fast, I can easily spot stones while sorting out cacao defects. I know I need to. First, I never want to feed myself and my customers with ground stones. Second, it may affect flavor. Render the product inedible in extreme cases. Third, it damages equipment. […]

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Winnowing Before Roasting

I have been thinking for long now. The possibility of winnowing cocoa beans before roasting. It has several strengths and weaknesses. I can still use cracked, shelled and partially shelled beans. They are considered defective as they tend to burn during roast. If cracked and winnowed while unroasted, all will be of equal footing. Whenever […]

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