Coffee bean roasting dehydration rate formula: exploring the key factors of water loss during roasting

Key factors for water loss during baking

Moisture loss is a very important step in the roasting process of coffee beans. The moisture content has a direct impact on the quality and taste of coffee beans. Therefore, exploring the key factors of moisture loss during roasting is crucial to producing high-quality coffee.

1. Initial moisture content of coffee beans

Coffee beans carry a certain amount of internal and external moisture after being picked. This initial moisture content plays a decisive role in the rate of dehydration during the roasting process. A higher initial moisture content means it takes longer to remove the same proportion of moisture.

2. Ambient temperature and humidity

Ambient temperature and humidity are two other important factors that directly affect the rate of moisture migration on the surface and inside of the coffee beans. At higher temperatures, the air can hold more moisture and accelerates the rate of surface dehydration; while lower temperatures have the opposite effect.

At the same time, the ambient humidity will also affect the dehydration rate of coffee beans. Under higher humidity, the water saturation in the air is higher, which slows down the speed of moisture migration from the inside of the coffee beans to the outside; while lower humidity has the opposite effect.

3. Baking time and temperature

Roasting time and temperature are two key factors in controlling the dehydration rate of coffee beans. Roasting beans at high temperature for a short time will cause the surface to dry out prematurely, resulting in a hard outside and soft inside; while long-term low temperature may cause excessive water loss, making the coffee beans dry and taste bland.

Therefore, when exploring the optimal baking curve, it is necessary to find a suitable balance point to ensure that the ideal moisture content is reached within the appropriate time and maintain a good taste.

4. Coffee bean density

The density of coffee beans produced by different types, origins and processing methods varies greatly. The density or looseness has a significant impact on the dehydration rate. Under the same volume, loose coffee beans have a larger surface area, resulting in a faster dehydration rate.

5. Baking equipment and technology

Roasting equipment and process are also important factors affecting the dehydration rate of coffee beans. Different types of roasting machines, different heating methods, and different degrees of stirring will affect the dehydration rate.

In addition, there are some special processing processes, such as pre-drying, cooling, etc., which can also adjust the moisture content in coffee beans to a certain extent. These factors need to be adjusted according to the specific situation to achieve the best effect.

in conclusion

In summary, exploring the key factors of moisture loss during the roasting process is an important issue that must be considered to ensure the production of high-quality coffee. Initial moisture content, ambient temperature and humidity, roasting time and temperature, coffee bean density, and roasting equipment and processes are all factors that need to be carefully controlled and adjusted. Only by finding the right balance and precisely controlling each link can we produce high-quality coffee with a mellow taste and rich aroma.