Larry Greenly wrote: They talked about the percentage of "Quakers," beans that weren't roasted as dark as the others. The higher percentage of Quakers meant the coffee tasted worse.
Mark Willstatter wrote:I read the article when it was in print in the magazine version and if I remember right, "quakers" in this context refers to immature/unripe beans that don't roast to either normal color or good flavor. Relatively few are supposed to have an impact on the overall coffee flavor. I think that was the gist but I'm sure you could find out more with a little Googling.
Users browsing this forum: No registered users and 7 guests