Moisture Content and Its Impact on Cup-Tasting

by Francesco Dell’Endice, PhD - CEO and Founder of QualySense

The moisture content of green coffee beans plays a crucial role in the final cup-tasting experience. The moisture content refers to the amount of water present within the beans. While it may seem like a minor detail, it has a significant impact on the flavor, aroma, and overall quality of the brewed coffee.

Maintaining the proper moisture content is essential for preserving the freshness and integrity of green coffee beans. If the moisture content is too high, it can lead to issues such as mold growth, fermentation, and a stale taste. On the other hand, if the moisture content is too low, the beans can become brittle, lose their aroma, and produce a flat, dull cup of coffee.

The moisture content affects the roasting process as well. When green coffee beans are exposed to heat during roasting, the moisture inside them turns into steam and expands, causing the beans to crack. This cracking stage, known as the first and second "crack," is a crucial indicator for achieving the desired roast level. Controlling the moisture content allows roasters to achieve consistent results in terms of flavor, acidity, body, and overall cup profile.

Furthermore, the moisture content influences the storage and transportation of green coffee beans. Excessive moisture can lead to mold and spoilage during transit, compromising the quality of the beans. Properly dried beans with optimal moisture levels are more resistant to spoilage and maintain their freshness for a longer period.

To ensure optimal cup-tasting experiences, coffee producers, roasters, and baristas pay close attention to the moisture content of green coffee beans. Precise measurements and monitoring throughout the coffee supply chain, from harvesting to roasting, are vital.

With the QSorter® Explorer it is now possible to measure the moisture content of each bean and coffee professionals can control it in a much better way to unlock the full potential of the beans, resulting in vibrant flavors, enticing aromas, and finally avoid the occurring taste defects that are not corresponding to the promised quality parameters.

For more info contact Francesco Dell’Endice at qualysense@ferrum.net.

QSorter is the most advanced inspection technology for green coffee beans. It’s fast and consistent and it provides a lot of quality data. Learn more about the QSorter® and all its features for green coffee inspection here: LINK