price of a santha. you need the wet grinder to get rid of the grit of the sugar. it is the only thing i have found that will do that. the rest you can make do with what you have around. you can roast in an oven. you can peel by hand (although i can only do - lbs an hour). if you add the roasted cocoa nibs...
stearothermophilus spore was when i severely under roasted the beans and they basically still tasted raw.... but even these had killed the e.coli. as for temperatures during refining and conching, my take is just to take the care during your roast and transfer, don't potentially re-contaminate your beans/nibs...