Could anyone advise me how to store my cocoa beans before I roast them? They arrived in jute bags. I am only starting out and still experimenting with roast times, winnowing, grinding, refining. I have read that beans can go moldy. At the moment I am re-bagging into smaller jute bags and storing in a cupboard. The average daily temperature in there varies about 15-18degrees. Is this cool enough to store the cocoa bean?
Any help or advise is greatly appreciated.
On separate note, I am finding the winnowing very slow, (crankandstein and hairdryer method) however I am confident that with the growing interest in making chocolate that soon someone out there will develop an affordable small scale winnower. Thanks to everyone for all the posts they are extremely helpful and informative.
updated by @shana-wilkie: 04/09/15 07:12:03PM