Back in 2017 I spent three days with Dr. Carla Martin during a Cacao Grading course and we learned exactly what you pointed out. Thanks for the refresher!
Thanks Mackenzie. I haven’t sorted many batches of beans yet and I’ve wondered about the level of flatness that would indicate keep vs discard. I think I may have been getting rid of skinny ones that aren’t necessarily flat- your diagram of what to keep vs what to toss is very, very helpful!
I should call it tips from a lazy maker !! :0 It's one of those tasks that I don't mind (and can get lost in, it's kinda meditative), but then there's that time factor. Glad it was helpful!
Fascinating, as always. Thank you for all of the info you give so freely!
Back in 2017 I spent three days with Dr. Carla Martin during a Cacao Grading course and we learned exactly what you pointed out. Thanks for the refresher!
That must have been a great experience, especially for meeting with suppliers and sourcing cacao at origin! Happy this was helpful.
Thanks Kristin! I hope it was helpful. (and hope your move is going well!)
Thanks Mackenzie. I haven’t sorted many batches of beans yet and I’ve wondered about the level of flatness that would indicate keep vs discard. I think I may have been getting rid of skinny ones that aren’t necessarily flat- your diagram of what to keep vs what to toss is very, very helpful!
I should call it tips from a lazy maker !! :0 It's one of those tasks that I don't mind (and can get lost in, it's kinda meditative), but then there's that time factor. Glad it was helpful!