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# Stale beans? Or is 5 minutes sometimes too long to roast?
- URL: https://thechocolatelife.com/stale-beans-or-is-5-minutes-sometimes-too-long-to-roast/
- Published: 2018-03-13T21:51:19.000Z
- Updated: 2021-01-01T19:52:29.000Z
- Author: The Archivist
- Tags: Ask TCL

Here are the raw beans (Colombian), and 5 and 15 minute roasts (125c). Both roasts were over, with dark nibs and most of the aromatics gone. I’ve never had such dark nibs from such a short roast. Grateful for your comments.

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Archived Comments

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Comment by: Limpopolondon

Posted on: Mar 15, 2018

Ill try a 100c roast tomorrow

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Comment by: Limpopolondon

Posted on: Mar 15, 2018

![](https://thechocolatelife.com/content/images/wordpress/2018/03/stalebeans960x.jpg)

Here are the raw beans. These were bought from HB Ingredients in UK, knowingly with a short use-by date, for experimenting

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Comment by: DiscoverChoc

Posted on: Mar 15, 2018

@Limpopolondon – 

I have never heard of an expiration date on beans. Who from/Where did you buy them? Can you post photos of an unroasted bean – whole and cut in half? I have never run into the situation where beans essentially burnt at that temperature at that length of time. What happens when you roast at 100C?

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Comment by: Limpopolondon

Posted on: Mar 14, 2018

Domestic fan oven preheated to 125c. There’s a best before date on these beans, which are in 10kg bags for small batches

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Comment by: DiscoverChoc

Posted on: Mar 14, 2018

@Limpopolondon – 

What kind of roaster are you using?  
Also – why is there an expiration date on the beans?

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Comment by: Limpopolondon

Posted on: Mar 13, 2018

That is exactly the case. The raw beans have brown nibs, which turn to nearly black with even 5/7 mins roasting at 125c

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Comment by: DavidCacaoHuila

Posted on: Mar 13, 2018

Hi, i’m wondering, by dark you mean burnt? Are you sure raw beans aren’t over-fermented? That would turn them from brown to black.