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10/26/2021 1:55 AM
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what roast profile for chocolate covered beans?
I realize this may be sacrilege to some, but my family likes chocolate covered beans. I'm thinking I could make something better than what we buy, but I'm not sure what sort of beans and what sort of roast I should use. I've chewed on some beans from various roasts, but they always seem far harder than the chocolate covered ones I've had.

I've never seen roasting profiles discussed for their effect on the "hardness" of the beans. I'm expecting that darker roasts are likely softer, but I'm wondering how the profile of the roast effects this.

So what sort of beans and roasting profile will make for good chocolate covered coffee beans?

If you air roast....I'd go in fast to maximize swelling. After 1C, go long stretch to full city.

If you drum.....I have no idea. Happy Holidays! -Scott
One of my commercial roaster friends roasts for a commercial customer that makes chocolate covered coffee beans. Around HRO we rarely roast beans to the point they are oily out of the roaster. However, when there was oil on the beans they said the chocolate would not stick consistantly.

Hope this helps....

europiccola | yama + coryrod | chemex | AP | clever
wbp1 | wepp1 | bm/hg | co hybrid (still coming soon...)
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