[Shop-talk] Removing moisture from coffee beans (yes, it is shop related.)

[Paul Parkanzky]

I believe that the moisture content of commercially produced "green"
coffee beans is 10-12% and roasted beans are ~3-4% water. So you're
looking at pretty significant amounts of retained water (On an
analytical scale anyway. I don't know how dry is dry enough for Eric's
application).

-Paul
On Wed, Aug 22, 2018 at 10:25 AM Jeff Scarbrough <fishplate at gmail.com> wrote:
>
> On Tue, Aug 21, 2018 at 8:30 PM <eric at megageek.com> wrote:
> >
>
> > Now, I get why the temp should be over the boiling point of water, but I don't understand why it would need to be that long of a time.  Wouldn't the moisture boil off within an hour or two? (we are talking less than a cup of coffee beans.)
>
> The only thing I can figure is that it takes that long for the
> moisture to migrate from the innermost part of the bean to the
> outside.  The heat accelerates the process, but what you are doing is
> creating a moisture gradient between the low humidity in the oven and
> the high moisture content in the bean.
>
> If you had a sensitive scale (fractions of a gram, maybe?) you could
> heat the beans until subsequent weighing shows no change.  That would
> indicate you've driven off what moisture you can.  I have no idea of
> the moisture content of the average coffee bean is, so I can't guess
> what sort of difference you are trying to detect.  I'm a tea drinker
> myself...
>
> Jeff Scarbrough
> Corrosion Acres, Ga.
> _______________________________________________
>
> Shop-talk at autox.team.net
> Donate: http://www.team.net/donate.html
> Suggested annual donation  $12.96
> Archive: http://www.team.net/pipermail/shop-talk
>
> Unsubscribe/Manage: http://autox.team.net/mailman/options/shop-talk/parkanzky@gmail.com
>