Ever wondered what those somewhat obscure number strings are in our Roasting Notes? or how you can make them yourself when roasting? John breaks it down in detail in this primer on Roasting Profile Notation. A small glimpse into the Profile Roasting Seminars we host a couple times a year (usually). If this is your thing, check out the links below for more reading or to learn about the roasting seminar.
Find out when the next roasting seminar is:
https://chocolatealchemy.com/cocoa-bean-profile-roasting-for-chocolate-makers-with-john-nanci
More Reading: Ask the Alchemist 200-206, all focused on Profile Roasting Cocoa Beans
http://chocolatealchemy.com/blog/2017/4/5/ask-the-alchemist-200
http://chocolatealchemy.com/blog/2017/4/13/ask-the-alchemist-201
http://chocolatealchemy.com/blog/2017/4/20/ask-the-alchemist-202
http://chocolatealchemy.com/blog/2017/4/27/a31d1n3lxwi4pjpgdorfxch978unqo
http://chocolatealchemy.com/blog/2017/5/4/ask-the-alchemist-204
http://chocolatealchemy.com/blog/2017/5/11/pnbipl43kdizhpho8hqlcwngi40kky
http://chocolatealchemy.com/blog/2017/5/18/ask-the-alchemist-206
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