Stretchin' Out the Roast pt. 3

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The initial spark for this series of experiments and articles came from  discussions regarding a class that I have been teaching for the Roasters Guild. The essence of the class is that it is the job of the coffee roaster to shape roast development to accentuate a coffee's positive attributes.

Cocoa Roasting

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Like many people, I've long thought of cocoa and coffee as being fairly similar; both are complex flavor-wise, both are grown in the tropics (one at low elevation, the other high) and both are seeds that need roasting before consumption.  But  I didn't know much about chocolate production until I met Robbie Stout of Ritual Chocolate in Denver, CO who gave me a tour of his facility and explained a bit about the cocoa roasting process and making chocolate. 

 

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The Perfect Roast?

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There's a phrase I've been guilty of using in the past, but now really bugs me. The gist of it is:

"I'm just trying to roast the coffee to show its best qualities, without showing my influence over it."

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