Roasting Information

I don’t have the full article, but even the abstract of this article has good information about roasting temps for cacao. The full article is $40, so i may see if I can get it through Stanford Library. Looks like a good baseline is 150C for 30 mins. I suspect that Criollo wants to be handled more gently, due to the larger concentration of aromatics, but it seems like a good baseline to work from.

INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS

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