On the other hand, and in the span of a few minutes, the roaster is responsible for driving the last remaining bits of moisture out of the bean via the application of intense heat and pressure. In these minutes, the coffee is exposed to the most energy it will experience at any point in the coffee supply chain and the roast is set up for either success or failure.
It’s easy to see why roasters should care about the moisture content of their coffee. But how useful is a number supplied by an importer, and how can roasters integrate moisture content readings into their craft? I spoke with Fred Seeber of Shore Measuring Systems, a supplier of moisture content meters, about measuring and making sense of moisture content in green coffee
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