18 Mar '17, 1am

Sorting it All Out: Counter Culture’s Use of an Optical Sorter for Roasted Coffee https://t.co/QQ2wqKfOXW

In technical grading terms a specialty coffee should not have a single quaker in a 100-gram sample of roasted coffee. This standard is for good reason. Quakers can be flat, harsh, and astringent. Not to mention the flavors themselves are generally a cloying combination of nuttiness and stale un-sweetened grain. On a cupping form, it would not be uncommon for a cup perceived to have a quaker to receive a 2-point deduction on consistency alone. If the quaker was strong enough, it is possible the taster would subtract more. Quakers can be the reason a coffee’s flavors are muddled, and why the coffee’s body feels dry and hollow instead of juicy or syrupy. While all of these characteristics are reason enough to want to take out quakers, it was another realization about quakers that started the idea to sort them out. The Realization and The Idea We got the idea to start using an...

Full article: http://scaa.org/chronicle/2017/03/17/sorting-it-all-out-c...

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