How Quakers and Defects Affect Your Coffee

Samuel Gurel, founder of Sovda and Joel Smith, coffee farmer and guest roaster, explain defects found in roasted coffee; including quakers, burnt beans and under roasted beans.
Producing a perfect batch of coffee without quakers can seem impossible. This is why Sovda exists, to give coffee people color-sorting technology that will remove the defects caused by quakers. These machines use technology that allows you to enter what kind of beans are/are not desired. The main criteria being the desired color spectrum for roasted beans.
Talk to our expert about how color sorting, or using other Sovda machinery can help automate and simplify the roasting process.
www.sovdacoffee.com/talktoour...

[@MohammadAlMasalmeh]

Its a really knowledgeable and informative video, what do you mean control sample ? as it as SCA protocol ?

[@acecarolino101]

Someone forgot to color grade the footage?

[@fazendasantabarbaramoncerr9716]

Olá! Hello! I am a Brazilian producer learning a little about roasting. I didn't get the funky translation here, what would that term be that you used? Thank you for the shared content. Great

[@Presso99]

I had recently roasted Brazil Santos beans, the hot air chamber temperature is about 230C, it should be sufficient for medium roast. However, the beans smells very grassy, what is the reason?

[@veganpotterthevegan]

Roasted too fast and you mostly only roasted the exterior of the bean.