So I run a small business making chocolate bars, and I have some samples of some beans that I was just hoping someone could give me a starting roast profile for so I can get it as close to the correct taste as possible as I only have enough sample beans for 1 batch each :).
The origins are as follows:
Arriba Nacional from Camino, Verde Ecuador
Trinitario from Gran Couva, Trinindad
and lastly a variety from Sambirano, Madigascar
All are very high quality beans and I am very excited to taste the end product. I have not dealt with these types of beans yet and am looking forward to the responses I get on this subject!
Also, I will be roasting in my home oven for now until I get a proper roaster, just so you know all of the details.
Thank you so much!
Thank you so much Tom for this!
Tom provided some good advice.
I personally go by smell.
I start by roasting a small amount at 170c until they begin to smell burnt. That point in time is my max threshold.
Then I start again with another batch at the same temperature. The beans start smelling chocolatey, then the smell gets acidic (vinegary), and then the acidity slowly tapers off and a nice mellow chocolate smell begins to become prominent. I tend to track the time and stop the roast somewhere between the decline of the acidity, and the point in time where I have recorded them as burnt.
The longer they are in the oven, I find the fewer delicate fruity/floral notes remain. Personally i try and retain some of the fruitiness.