Bean To Bar Making - Improving Roasting & Refining Techniques

+ What's Covered?

Roasting: Roasting methods, temperature, duration, and other practical and theoretical ideas surrounding roasting and flavour development. We will go over how you have been roasting, your results, as well as your goals and ways to acheive them.

Refining: We will go over how to start refining, how long to refine, tips and tricks of refining. We will also go over what to look, smell, and taste for when refining. We will go over how you have been refining, your results, as well as your goals and ways to acheive them.

Tempering is not included in this lesson, as that requires a lesson in itself, but I can or may touch on it if necessary.

+ How Long Should I Book?

I would recommend about 1.5 hours for this. If you want to go through everything listed, I would book at least a minimum of 1.5 hours. One hour may suffice if you think you have some of those aspects covered already.

+ What Equipment Do I require?

If this is just a Q&A, then you don't require any equipment. If you want to get an idea of what sorts of equipment you may need, check out my chocolate making 101 page. Don't worry, you won't need everything listed, but it just offers you options. We can discuss what you need, and what you can use that you may already have.

+ Is this lesson Q&A or a guided real-time lesson?

You will decide in the reservation. Many people choose Q&A, but some do like a mix of Q&A and guiding them through some of the process.

+ Is This Good For Beginners?

Yes. If you wish to do a live lesson, you will need a wet-grinder/melanger, and have your roasted nibs ready if that is what you wish to do.