I recently got a phone call from someone wanting to know if I'd be willing to roast cacao beans for their company in my coffee roaster, and , well, I have no idea as to how advisable this is. It looks to be a potentially large account, but my instints tell me that this would most likely affect the flavor profile of my future coffee roasts. If there is anyone with experience in having had done this and the potential pros and cons, I'd be grateful for the advice. Thanks!
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