Hacker News Reader

I don't understand the appeal of this. Chocolate profiles are mostly made in the roasting stage, which this doesn't do.

I briefly got into home roasting coffee, and quickly learned that commercially available coffee from boutique roasters was way better than I could do. I suspect this will be similar.

View on HN

Agreed. Because roasting is such an important step, we leave that to the professionals much like in the coffee industry. This way, people can select different origins with different roast profiles for different recipes and end up with a variety of premium chocolate flavors. And much like coffee, if you decide that you want to roast your own beans, you can use your coffee roaster and come up with your own roast profile to experiment with flavor development.

Reply on news.ycombinator.com