[Homeroast] Chocolate anyone?
mcKona at comcast.net
Fri Apr 16 17:19:06 CDT 2010
I wouldn't necessarily say taking cacao from raw beans to chocolate is more
difficult than taking coffee from raw beans to cup. But if comparing the
overall difficulty levels I'd tend to agree cacao to chocolate a bit more
difficult until including espresso brewing, but when included espresso the
overall difficulty rating I'd say about equal. And BOTH processes in their
totality from raw bean to finished product very messy, sometimes in similar
and sometimes in different ways. And both processes can be equally
rewarding, depending on your passion.
BTW, while I've had as many as 63 different coffee greens in my personal
home roasting stash weighing in at over 2keys, I am not now and have never
been a "caffeiniasta". It's always been about the taste since I first
starting drinking coffee in 1984 at age 30 after tasting fresh roasted,
fresh ground, fresh brewed coffee for the first. Coffee has always been and
will always be a culinary adventure for me. "Life's Too Short to Drink Bad
Coffee" isn't just a saying to me, it's a way of life.
Slave to the Bean Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of The Boss
> Sent: Thursday, April 15, 2010 12:14 AM
> To: A list to discuss home coffee roasting. There are rules
> for this list,available at
> Subject: Re: [Homeroast] Chocolate anyone?
> I looked into this about a yr ago.. if I remember right the
> difficulty was
> much greater than coffee for some reason & I ditched the idea.. :(
> On Wed, Apr 14, 2010 at 10:40 PM, Jeff Hayden <
> c8h10n4o2.137trimethylxanthine at gmail.com> wrote:
> > Fellow caffeinistas,
> > I've heard on occasion where some of you discuss roasting
> chocolate. If
> > you don't dabble in chocolate, you may want to skip this post.
> > I've come into some oban wafers (Guittard) and am looking
> to experiment.
> > Can anyone point me towards recipe? Technique?
> > Thanks,
> > Jeff Hayden
> > c8h10n4o2.137trimethylxanthine at gmail.com
> > Devoted to coffee -- looking to dabble in chocolate making. . . .
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