Hello,
I'm fairly new to the coffee roasting myself and so far am really 
enjoying learning all about the bean and the process of roasting. I'm 
curious though about one thing I see mentioned on the SM site 
frequently. What exactly are quakers (and the other ones supposed to 
remove) and how does one identify them? I looked at the glossary on the 
SM site and it wasn't much help to me. I can spot ones that have a 
little bit of the bean missing, which I'm guessing might be bites and 
can also spot a few that aren't quite as roasted as others. Since I'm 
using a poppery and teaching myself how to make an even roast, I'm 
encountering quite a few that aren't as roasted so I've been hesitant on 
discarding them. Any pointers on how to identify which should be removed 
would be greatly appreciated.
Have A Great Day,
Joe
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