How important is the moisture content and density of raw beans to the baker?

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Today, bean bakers are adept at judging whether the moisture content of raw beans is ideal or too dry or too high by the color of the beans-the touch from the touch-the rate of increase in temperature when baking.

The moisture content of freshly picked coffee fruit is about 45-55%. The ultimate goal of the subsequent treatment, whether it is solarization, honey treatment or water washing, is to treat raw beans to between 9.5% and 12%, which is also the consensus of buyers and sellers in international trade. Boutiques prefer between 10.5% and 11.5%, because beans that are too dry (for example, less than 9.5%) Usually, the aroma and complexity are also poor, while beans that are too wet (such as more than 12%) are easy to return to moisture or even have the risk of mildew, especially the deeper honey treatment, we should pay special attention to some unique beans, such as wind-soaked Malaba or carbon dioxide low caffeine treatment (or low caffeine water treatment), occasionally with a high moisture content of more than 13%, which should pay special attention to moisture content and storage environment. However, the moisture content is not enough, and the bean density must be taken into account. The bean baker must be able to adjust the baking mode according to the moisture content and density in order to achieve the "target flavor".

The moisture content of raw beans and the density of raw beans are also two very important indicators to measure the quality of raw beans.

High-density raw beans are especially important in the first stage of baking (Drying phase,Drying stage). The heating energy and heating rate under you are related to the curve module entering the second stage. The beans are too dry and the density is low, and the heating up is fast and even lead to insufficient reaction time in the second stage. On the contrary, the high density with high moisture content or hard bean body, if the pot and heating maintain the previous conditions. The first stage will take more time, causing the baker to increase the heat source or directly replenish more firepower to maintain the flavor target. Apart from the roaster, what about the coffee farmers on the production side?

They also attach importance to these two indicators! Even listed as a major condition for classification! The fruit grower harvests the fruit and puts it into the water to screen out the floating fruit and sundries, that is, taking the ripe fruit with high specific gravity. After entering the post-processing process, the fruit grower selects the heavier shell beans in different modes, which are all in the selection of high-density good raw beans. The post-processing is completed and sent to the shelled dry treatment plant, and different grades are screened out according to the weight (density) vibration of raw beans. It is a necessary process for selling fine raw beans in Central America and East Africa.

The following photos show the moisture content and density of the top 10 samples of the National Excellence Cup in Honduras this year (2018). Knowing these density and moisture conditions, bakers will be more sure when baking these precious samples. after all, you only have 200g to decide whether to spend hundreds of thousands of Taiwan dollars to bid for these coffees!

Please note that H4 is solarization but its density is the highest in the sample. Moisture content and density are indeed the two parameters that bakers must understand when selecting and baking raw beans.

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