Palma Posted January 4, 2012 (edited) Anyone knows about the fermentation way of separating the bean from the cherry? Is it true that it requires too much water for cleaning? I did it by hand for just a hand-full, but I might get more.... Edited January 4, 2012 by Palma Share this post Link to post Share on other sites
Zaka Posted January 4, 2012 Irie, You can do it by hand, No problem! I do it by the bucket full!!So need the contraption pictured earlier in the thread... The way to wash the beans is to use a few limes or sour oranges, it cuts through the glee/glue! When drying they don't have to be totally glee free.... Respect, Z Share this post Link to post Share on other sites
ballzac Posted January 4, 2012 It's quite a dark roast you got there. I find that the 'Spanish roast' level is very borderline. If you don't cool it down quickly enough it can end up tasting like burnt toast Also, the I find you get more body at a lower roast, and the caffeine is higher with a lighter roast too. It's a balancing act, because I do like those chocolatey flavours you get with a darker roast. I usually aim for full city, but sometimes do it quite pale for something different. Share this post Link to post Share on other sites
Zaka Posted January 5, 2012 Irie Ballzac, I consider this a medium roast, I sometimes go much darker... What I thinking of next is some admixtures?? I have some powdered kola nut. But also thinking about other stuff like; Psychotria nervosa seeds, wild coffee. Maybe substitute with P.Alba seed Mucuna pruriens, Cafe Djab. Cocao, There is something else but I can't think of it ?? But think you get the idea! Respect, Z Share this post Link to post Share on other sites
