Forum Activity for @B2B Matt

Post-harvest processing for reduction of bean bitterness

Posted in: Tech Help, Tips, Tricks, & Techniques

But are the big buyers not generally purchasing dried beans? If so then the post harvest processing has already taken place on the farm for better or worse. If they are involving themselves at the level of the farm this must involve large scale farmer engagement and information dissemination and thus don't the best practice guidelines leak out? 

What do small-scale growers in more developed parts of the world, e.g. Hawaii, have to say about best practice for fermentation and drying? Are they more happy to share successes and failures?

updated by @B2B Matt : 03/12/17 08:16:39

Post-harvest processing for reduction of bean bitterness

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks, Sebastian and Clay. I understand that it is a very expansive topic. I find the black-box nature of the process fascinating though and would like to learn more. I will have to get over to Ecuador at some point - maybe on one of Dandelion chocolate's farm visits. It seems a missed opportunity that the research on fermentation and drying that must be being done on a fairly large scale by the big buyers is not being disseminated more freely. Would this not result in better bean quality/yield/grower loyalty (i.e. not switching crops)?

Is there any good source of flavour characteristic information for the commonly cultivated varieties? The grower in Sarawak currently has a very mixed crop and is looking to plant out another 100 acres,. He is interested to know which varieties would deliver best flavour for smaller makers (who are prepared to pay more than the MCB).

Post-harvest processing for reduction of bean bitterness

Posted in: Tech Help, Tips, Tricks, & Techniques

Anything you can give me to point me in the right direction?

Post-harvest processing for reduction of bean bitterness

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks, Sebastian, I appreciate your comments.

What roast time/temp would you recommend as a ball park for lower end forestero type beans? Long and relatively low temp?

I am working to improve things at my end I promise, but my grower is very receptive to feedback and often complains that the Malaysian Cocoa Board offer him little guidance on best current practice. Having heard comments out of Camino Verde along the lines of 'there is no such thing as a bad variety, just inadequate /unsuitable fermentation' makes me wonder as to possible adjustments on the farm end too.

Post-harvest processing for reduction of bean bitterness

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi all,

I am looking to amass as much detailed information on post-harvest/fermentation techniques as I can get my hands on. I am particularly interested in any stages of the process that might be used to reduce bitterness in the processed beans.

I am currently sourcing my beans from a grower in Sarawak, Malaysia. He grows a range of high yield genetic strains in his sun plantation (over 10 types from places all over the world including Ghana and Brazil). He harvests pods on day 1 of his cycle, splits pods on day 2 and leaves in baskets, he begins a 3 box fermentation on day 3 (shifting beans from box to box after 40 and 80 hours). He halts fermentation at 120 hours, briefly washes in a  bucket and then sun dries over 3-4 days if the weather is good.

Would more frequent aeration in the later stages of fermentation reduce bitterness? Would a longer period of pre-drying before fermentation be useful? More pod storage? Better insulation of fermentation boxes to reach higher peak temperatures? Should the microbial fauna be kickstarted with additions i.e. sourdough starter etc?

I have read some vague descriptions of an interesting bag fermentation process being used by the Camino Verde farm in Ecuador. The sources imply that it yields very good flavour results from basic high yield varieties. Does anyone know the details of this approach?

Any assistance at all with these questions would be greatly appreciated!

Best regards

Matt

Tempering tips for the tropics

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Kerry

Thanks very much for your input. I did not realise that the heat of crystallisation would be enough to do that, i have been measuring surface temps of the setting chocolate and have witnessed the plateau at 27.5 Deg C but did not think that would be allowing for alternative crystal formation. I will try the fridge!

Many thanks

Matt

Tempering tips for the tropics

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi everyone,

First post from an aspirational (but currently hobbyist) chocolate maker! Thanks to all contributors for creating a wonderful site for learning and sharing. 

I am a British expat living in Brunei on the island of Borneo. I am currently making bean to bar chocolate from the local beans but i am struggling with consistency when it comes to my tempering results. I was wondering if anyone has tempering guidelines for working in a tropical climate. I do have AC in the house but I think the unevenness of my working room temperature/humidity does not help matters. 

Any guidelines that have been tried and tested would be greatly appreciated but I suspect my main problem area is with filled mould cooling. What would be an ideal ambient temperature? Should I use the fridge?

Thanks for your time

Matt