Nib roasting vs whole bean roasting

Roasting before or after winnowing. Nib roasting is more even and more controllable; whole bean roasting is easier and helps the shell release.

Side by side

	Nib roasting	Whole bean roasting	Why it matters
Evenness	High. Nibs are small and similar, so heat reaches all of them at once.	Lower. Bean size varies within a lot, so smaller beans over-roast while larger ones are still developing.	Nib roasting is why some craft makers get a cleaner, more precise roast than bean size variation would otherwise allow.
Winnowing	Must happen first, on unroasted beans, which is harder — the shell clings.	Roasting loosens the shell, making separation much easier.	This is the practical reason whole bean roasting dominates. Winnowing raw cacao is genuinely awkward.
Roast time	Shorter — often half.	Longer, to bring heat through the shell.
Shell contamination risk	Higher if winnowing was imperfect, since shell fragments roast alongside and carry a harsh note.	Lower, as winnowing happens after and can be more thorough.

Where precise roast control matters and winnowing equipment can handle raw beans.

Almost everywhere else. It is the industry default for good practical reasons.

Nib roastingSet against Whole bean roasting, with the practical consequence of each difference.
RoastingSet against Nib roasting, with the practical consequence of each difference.

ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)
The Science of Chocolate — Royal Society of Chemistry(citation identity confirmed; passage not re-read)