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Old 06-22-2010, 04:44 AM   #1
Mad Dawg
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Home roasters: do you pick out the "quakers?"

If you roast a lot of dry processed ("natural") coffee, as I certainly do, then you get quakers:
Quote:
Quakers: Defective coffee beans that fail to roast properly, remaining stubbornly light-colored. LINK
I've heard it said that quakers generally come from the unripe cherries that inevitably get picked along with the ripe cherries. In washed coffees, those are almost always going to be separated during the washing, but at least some of make it into the final product in dry processed coffees.

Some "coffee aficionados" claim that one quaker can ruin a whole pot of coffee. I'm not sure I buy that, but I do pay attention to them when I roast. Whether or not I pick them out kind of depends on two factors: how light they are and how many of them there are. If there are only a couple of them, and they're not that light, I many not bother. But if there are lots of them and they're really light, I will pick them out.

So when you roast a dry processed coffee, do you pick out the quakers?
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