[Homeroast] recognizing quakers?
rich-mail at octoxol.com
Mon Aug 2 11:14:27 CDT 2010
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:
> 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 <johndespres at gmail.com> wrote:
>> 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..
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