Quakers: identification and removal

Key Concepts

• Definition of Quakers:

• Underdeveloped coffee beans that fail to roast properly.

• Appear lighter in color than surrounding beans.

• Often result from uneven drying, low density, or immature cherries.

• Sensory Impact:

• Produce flat, papery, or sour flavors.

• Can significantly reduce overall cup quality if present in high numbers.

• Identification Techniques:

• Visual inspection: look for noticeably pale beans among the roast.

• Tasting: quakers often impart subtle off-flavors.

• Mechanical color sorters: effective at large scale removal.

• Removal Methods:

• Manual hand-sorting for small batches.

• Use of electronic color sorting machines for medium to large volumes.

• Proper post-harvest processing to minimize quaker occurrence.

Summary

Quakers are underdeveloped beans that compromise flavor. Early identification and removal, combined with careful processing, prevent them from affecting cup quality.

• Tags:
• Key Concepts
• Cup Quality
• Coffee Beans
• Uneven Drying
• Post Harvest
• Large Scale
• Large Volumes
• Low Density
• Visual Inspection
• Hand Sorting
• Sour Flavors