[Homeroast] Reprise: what exactly are "quakers"?

g paris pchforever at gmail.com
Sun Aug 15 14:45:51 CDT 2010


Martin:

thanks for the description.

ginny

On Sat, Aug 14, 2010 at 4:24 PM, Martin Maney <maney at two14.net> wrote:

> On Wed, Jul 21, 2010 at 10:43:00AM -0400, Joe wrote:
> > I'm curious though about one thing I see mentioned on the SM site
> > frequently. What exactly are quakers (and the other ones 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.
>
> Having taken Tom's advice, I have a new description: the quakers are
> the lightest beans - the ones that taste yucky.  Provided you've
> adjusted your taster to accept normal beans as tasting "good", which
> may not always be easy...
>
> Had the first real quakers (2 beans in a 115g green wt batch of Moplaco
> Yerga Cheffe (I wanted to type "Chaffe" there, it would have been
> appropriate)).  I can see what Tom was getting at, saying that they
> tend to have a nutty flavor, almost peanutty.  I can't really describe
> what was so unpleasant about the taste, as I had a cup of water ready
> to hand and flushed the stuff out of the tasting chamber as quickly as
> possible.  After that, a nice, normal bean tasted very good indeed.
> Still have a rather unpleasant texture, though.
>
> --
> A delicate balance is necessary between sticking with the things
> you know and can rely upon, and exploring things which have the
> potential to be better.  Assuming that either of these strategies
> is the one true way is silly.  -- Graydon Hoare
>
>
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