Moisture And Coffee Roasting-Why It Matters?
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- Humidity is an important quality indicator: The moisture content of green coffee beans determines the quality of coffee from the production stage to the moment you put your coffee in your cup. If the coffee is too moist (for example higher than 12.5%), the quality will decrease rapidly and affect the product value.
- Impact of humidity on value: Coffee that is too humid easily loses quality and loses value much faster. On the other hand, over-drying coffee is also not beneficial, as small differences in humidity can have a large financial impact.
- ย ICO regulations: The International Coffee Organization (ICO) has stipulated that all exported coffee must have a moisture content of 8.0โ12.5%.
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- Moisture management: Roasters have a responsibility to manage moisture. They need to maintain shipments within an acceptable moisture range for quality standards.
- Roasting process: The coffee roaster removes moisture from the beans using high heat and pressure over several minutes. This affects the roasting process and the final quality of the coffee.
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- International standard method: To measure moisture, the drying method is used. Coffee samples were dried at 105ยฐC for 16 hours and then weighed again to calculate moisture content.
- Capacitance meter: Capacitance meter is a popular tool for measuring humidity. They measure the amount of charge that can accumulate in the layer of coffee between two metal plates.
- Ensure proper temperature: For accurate results, ensure that the temperature of the meter and the coffee are the same.
Thus, humidity is not just a metric, but a core factor that determines the quality and flavor of coffee. Here are some specific figures:
โ Moisture content regulated by ICO: The International Coffee Organization (ICO) stipulates that all exported coffee must have a moisture content of 8.0โ12.5%.
โกMoisture content of regular roasted coffee: Regular roasted coffee has a moisture content of 1โ3%, depending on the coffee variety and roasting conditions. - Pressure and temperature during roasting: Pressure inside the bean increases as the water in the bean begins to evaporate. This increases the boiling point of water and affects the coffee roasting process.