[Homeroast] recognizing quakers?

Joseph Robertson theotherjo at gmail.com
Mon Aug 2 16:39:19 CDT 2010


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 <rich-mail at octoxol.com> wrote:

> 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..
>>>
>>> John
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>>>
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>>
>>
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