Costa Esmeraldas 2016 (2020-04-20)

575g of beans

Roasted 400°F for 5 min, 350°F for 5 min, 300°F for 2 min, 275° for 5 min, 285°F for 3 min, 300°F for 6 min. 

EOR: 254°F

Forgot to measure the nibs, lets assume 80%

460g of nibs 

70% dark = 197g sugar

72% dark = 179g sugar 

75% dark = 153g sugar 

The drying phase took 6 min but I really want it to take ~10 min. I came in too hot. The development phase took 3 min, which is about right (want 2.5-5 min), but one again, we were coming in too hot and I think I could smell some burned flavors. The finishing phase took 16 min (want 3-6 min). I turned it down too much. You do want the finishing phase to be at a lower °F/min but this was too low. Don’t drop the oven to 275°F.

502g of liquid chocolate

For roasting: Next time:

roast at 400°F for 2 min, 375°F for 2 min,  350°F for 5 min, 325°F for 5 min, and 300°F for rest. Stir beans before taking temp reading.