Bahen & Co Chocolate Maker

Bean Assessment (Physical and Sensory)

1. Sample no.

2. Sample weight

3. Sample code

4. Origin

5. Condition of Sample

Observations should note whether an acceptable brown colour, aroma, free of debris, external
mould etc.

6. Physical attributes

Number of factors can be measured to estimate objectively the yield of the useful port of the
bean - bean count and bean weight. The individual bean weight of a well formulated and dried
cocoa bean should be at least 1.0g. Beans of lesser size have higher shell content and yield
less edible material - but still can be used if homogenous - otherwise roasting times will be
problematic - smaller beans require a lower roast. Also non-uniform beans are harder to work
with (machinery settings).

No more than 12 % of beans should be outside the range of plus or minus one third of the
average bean weight.

Beans are usually sold on the basis of bean size classification (for example less than 100 or
100 - 110 beans per 100g).

Bean weight:

Bean count:

Moisture content needs to be between 6-7 %. Moisture contents of ≥ 8 % increase the risk of
mould and bacterial growth, whilst ≤ 5 % results in brittle beans and increase bean breakage.

Average moisture content

7. Cut Test

Using cut test chart, classify into 6 categories - fully fermented, partly purple/partly broan,
slaty, over fermented, mouldy and infested.

 Fully fermented: light or dark brown nib colour, well defined internal ridging of the
nib.

 Partly purple / partly brown: nib is a definite purple or purple with light brown colour,
ridges not well defined.

 Slaty - little or no evidence of defined ridges and cut surface is smooth - like cheese).
Colour - dark to light purple.
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  Over fermented - nib appears very dark in colour and almost black. Smell is putrid or
ammonia-like. Slightly over fermented may not smell but appear darker than well
fermented beans.

 Mouldy - showing clear evidence of mould growth.

 Infested - there are insect larvae present on the remains of digested nib.

Sample Code Fully Fermented Partly purple/ Slaty Slighty over Mouldy Infested
partly brown fermented

[]% []% [] []% []% []%

%

Comment:

Note - it is highly unlikely that 100 % will be well fermented as a small degree of under
and over fermentation is normal.

8. Sensory Assessment

Roast beans and grind into liquor and store at -6 to -8 °C and cure for 2 weeks.

Score flavour profiles using 10 cm line scales with possible range from 0 to 10 - higher
numbers denoting stronger flavour intensities.

9 flavour attributes: cocoa, acidity, astringency, bitterness, fruity, floral, nutty, raw/bean/green
(RBG) and other (off flavours). Also a global quality score to enable overall perception to be
expressed via a numerical value.

Focus is on 13 flavour attributes - cocoa, bitter, astringent, bark, nutty, nut skins,
caramel/browned sugar, total acidity, fruity, floral, woody and spice and off flavours.

Assessors should also make comments about samples.

Average flavour attribute scores (where using multiple panellists)

Sample Cocoa Acidity Astringency Bitternes Family Floral Nutty R/B/G Other Global
Code s Quality

Individual expert panellist scores (additional attributes not included in averages listed above)

Sample Code Woody (dark Spice Nut Skins Caramel/browned

wood) sugar

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 Average Flavour Profile

Flavour Profile Generated

Sample Code Sensory Attributes

e.g. very fruity aroma, acid volatiles. Upfront acidity which persists throughout, basal fruity and a hint of caramel and woody notes. No discernable off
flavours

9. Conclusion

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