Unpacking the Quaker Conundrum in Coffee Industry

Exploring the historical origins and modern implications of the term 'Quaker' in the context of coffee beans, while discussing its impact on flavor profiles and quality standards. The chapter also delves into hand-selecting methods to remove Quakers from high-quality coffee batches, debating the feasibility of achieving a zero Quaker policy. Additionally, the discussion touches on the sensory evaluation of Quakers, the relationship between color assessment and taste impact, and the challenges of integrating chemistry and sensory science in coffee analysis.