HomeRoast Digest


Topic: recognizing quakers? (8 msgs / 149 lines)
1) From: Joe
Hello,
I'm fairly new to the coffee roasting myself and so far am really 
enjoying learning all about the bean and the process of roasting. I'm 
curious though about one thing I see mentioned on the SM site 
frequently. What exactly are quakers (and the other beans one is 
supposed to remove) and how does one identify them? I looked at the 
glossary on the SM site and it wasn't much help to me. I can spot ones 
that have a little bit of the bean missing, which I'm guessing might be 
bites and can also spot a few that aren't quite as roasted as others. 
Since I'm using a poppery and teaching myself how to make an even roast, 
I'm encountering quite a few that aren't as roasted so I've been 
hesitant on discarding them. Any pointers on how to identify which 
should be removed would be greatly appreciated.
Have A Great Day,
Joe
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2) From: John A C Despres
Hi, Joe, and welcome to home roasting.
I don't typically cull my roasts after roasting. However, if I notice gray
beans, I do toss those out. For the most part, Sweet Maria's beans are
pretty darn defect free, so don't sweat it too much.
Now then, your roasts from Ethiopia will tend to be a little more uneven, or
any dry process beans for that matter, I think... Yemen beans may look a
little rangy, but enjoy them as is.
My little poem to help me - "If they're gray, throw 'em away. If their
brown, drink 'em down". Too much culling will change the characteristics of
that particular bean in the cup.
If you're roasting beans from Sweet Maria's, roast & drink. If your beans
are from elsewhere, you may need to do more pre-roast culling of defects as
the quality may not be as high.
Once you're coffee is roasted and you see something suspicious, eat the bean
and pay attention to the color. Very light brown will probably be bitter,
gray could very well be sour and other slighter darker beans could be sweet
and fruity. Learn the colors associated with the flavors and you'll decide
which to keep after a while.
My 2 cents worth.
Mostly have fun and keep the questions coming..
John
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3) From: Seth Grandeau
I pull out the very light brown beans that really stand out, compared
to the normal roasted brown guys.  Pop one in your mouth and give it a
crunch.  You may be surprised to find a taste similar to peanut.
Also, be on the lookout for small rocks.  They're usually hard to find
in green coffee, but they stand out, after roasting.  I've only found
one, so far, in 2+ years of homeroasting, but I'm glad I grabbed it
before it hit the grinder.
On Thu, Jul 29, 2010 at 7:40 PM, John A C Despres  wrote:
<Snip>
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4) From: Rich
I only have found one rock in all the cofe I have roasted, it was 
discovered as it went through the grinder.
Seth Grandeau wrote:
<Snip>
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5) From: Lynne
They're the ones with the bonnets - very plain, won't take part in the wars
of other beans, and interested in social action to help others.
;-)
Lynne
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6) From: Joseph Robertson
Happens way more in the commercial scene. Thank goodness most I have come
across from Sumatra have been somewhat soft. Knock on "soft " wood.
Joe
On Mon, Aug 2, 2010 at 9:14 AM, Rich  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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7) From: Dave Huddle
Lynne -
PLEASE - warn us next time.    That deseved a 'spew alert'!
Dave
On Mon, Aug 2, 2010 at 4:43 PM, Lynne  wrote:
<Snip>
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8) From: Lynne
Sorry Dave. :D
The temptation was too great...
Lynne
On Tue, Aug 3, 2010 at 3:29 PM, Dave Huddle <
137trimethyl26dioxopurine> wrote:
<Snip>
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