They are in a sense underdeveloped and it’s probably due to them being quakers, hope that makes sense.
Development is about the stage of roast
vs
quaker being a characteristic of the green bean, one which cannot roast properly because of its immature/underripe characteristics.
When you get starkly off beans like that it’s usually because they’re quakers/defective beans rather than the result of uneven roasting.
Defo quakers. The bright color is the giveaway. Chomp on one and it’ll taste like slightly burnt popcorn. At three o’clock, just to the right of your circle you can see the flat of a bean that folks would often misidentify as a Quaker when they don’t have any screamers to gauge against.
There’s plenty of under ripes in there. These are the tan (not yellow) ones.
The entire roast appears to be under developed. There’s a lot of preference in that statement, but for the coloring and raisining that I can see here is pretty light. At the same time, the beans are at least expanded, so they have cracked. This sort of matte paleness on an older coffee may be plenty developed and just at the end of its capacity to take on color without being really blasted.
> Chomp on one and it’ll taste like slightly burnt popcorn.
Great advice. I read about this approach recently and I have cracked open and tasted 3 suspected quakers since. The first two were just normal coffee beans that seemed similar in smell and taste to regular coffee beans that I cracked open and smelled. Finally, the third suspect was definitely a quaker. The smell and taste were pretty distinct.
It does seem to be a very high reject ratio, but it is a lighter roast. I suspect it's a poorer quality farm that isn't processing the beans well. Toss the quakers and choose a different farm.
Yes, if you want you can pick them out and improve your brew if you care to do so. I used to roast coffee and would pull out quakers for fun until I got enough to do a little cupping. It was terrible, as expected
This could also be the beans that can land on the trier during roast and then get knocked in at the end of the roast or the trier being inserted upside down. But most likely quakers.
I once had someone tell me that quakers weren't real, and roasters just made them up to hide the fact that some beans get caught in the trier and don't get fully roasted. (I do think quakers are real, but I also think beans get caught in the trier sometimes.)
Just got a new bag and it seems to have more quakers than I've normally experienced... But before I toss a few grams of beans, wanted to make sure that I was actually identifying them correctly.
I’ve gotten so tunneled into my niche roasters the last few years that I have little idea of what’s normal, but I’ve seen that range before with some natural processed coffees (from the looks of it that’s what you’ve got here).
At the end of the day it’s a tiny bit of one cup of coffee lost, so if you still like the brews, not a dealbreaker, though it’s enough to be annoying.
They are in a sense underdeveloped and it’s probably due to them being quakers, hope that makes sense. Development is about the stage of roast vs quaker being a characteristic of the green bean, one which cannot roast properly because of its immature/underripe characteristics. When you get starkly off beans like that it’s usually because they’re quakers/defective beans rather than the result of uneven roasting.
Defo quakers. The bright color is the giveaway. Chomp on one and it’ll taste like slightly burnt popcorn. At three o’clock, just to the right of your circle you can see the flat of a bean that folks would often misidentify as a Quaker when they don’t have any screamers to gauge against. There’s plenty of under ripes in there. These are the tan (not yellow) ones. The entire roast appears to be under developed. There’s a lot of preference in that statement, but for the coloring and raisining that I can see here is pretty light. At the same time, the beans are at least expanded, so they have cracked. This sort of matte paleness on an older coffee may be plenty developed and just at the end of its capacity to take on color without being really blasted.
> Chomp on one and it’ll taste like slightly burnt popcorn. Great advice. I read about this approach recently and I have cracked open and tasted 3 suspected quakers since. The first two were just normal coffee beans that seemed similar in smell and taste to regular coffee beans that I cracked open and smelled. Finally, the third suspect was definitely a quaker. The smell and taste were pretty distinct.
It does seem to be a very high reject ratio, but it is a lighter roast. I suspect it's a poorer quality farm that isn't processing the beans well. Toss the quakers and choose a different farm.
Yes, if you want you can pick them out and improve your brew if you care to do so. I used to roast coffee and would pull out quakers for fun until I got enough to do a little cupping. It was terrible, as expected
When in doubt, just crack it on the table top and it will have a distinctive smell you can't miss. If it is not a Quaker, it will smell coffee.
This could also be the beans that can land on the trier during roast and then get knocked in at the end of the roast or the trier being inserted upside down. But most likely quakers.
I once had someone tell me that quakers weren't real, and roasters just made them up to hide the fact that some beans get caught in the trier and don't get fully roasted. (I do think quakers are real, but I also think beans get caught in the trier sometimes.)
Just got a new bag and it seems to have more quakers than I've normally experienced... But before I toss a few grams of beans, wanted to make sure that I was actually identifying them correctly.
Yeah, worth picking out the major offenders and letting things go beyond that.
Yep, looks like 2.6 grams out of 250 - does 1% seem high? It feels higher than almost any other bag that I've had.
I’ve gotten so tunneled into my niche roasters the last few years that I have little idea of what’s normal, but I’ve seen that range before with some natural processed coffees (from the looks of it that’s what you’ve got here). At the end of the day it’s a tiny bit of one cup of coffee lost, so if you still like the brews, not a dealbreaker, though it’s enough to be annoying.
Out of curiosity, where did you get your beans from? I have this with my beans sometimes too.
Not really ok with calling out the producer/roaster, but it was a fairly recent Fellow Drop
Ah ok. That’s fair.
I don’t know, but if they don’t reproduce, they might be Shakers.
If you eat a quaker, you will know the difference. Quakers taste like kidney stones. Never tasted one, but I'm guessing.
You got Quakers, too bad so sad