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

g paris pchforever at gmail.com
Mon Aug 16 12:27:05 CDT 2010


they have a lot of places "back there" that sound funny!!!


On Sun, Aug 15, 2010 at 5:42 PM, Christine Heinsohn <kb4wyr at fhrd.net> wrote:

> Last year I flew to boston via I the Pittsburg airport.  I had to switch
> planes in Pittsburg.  I was thinking about grabbing a cup of coffee during
> my downtown until I saw the name of the coffee shop -- Quaker Coffee  I  am
> sure it was supposed to have some kind of historic reference even religious
> reference, but I decided that the owners must not be very knowledgable
> about
> coffee if they named the shop such!
>
> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of g
> paris
> Sent: Sunday, August 15, 2010 2:46 PM
> To: A list to discuss home coffee roasting. There are rules for this list,
> available at http://www.sweetmarias.com/maillistinfo.html
> Subject: Re: [Homeroast] Reprise: what exactly are "quakers"?
>
> 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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