[Homeroast] what's happening with these beans?

miKe mcKoffee mcKona at comcast.net
Sun Jul 24 21:10:30 CDT 2011

Your "Little Havana" may be "accurate" for atmospheric humidity but not for
coffee greens. FWIW greens moisture content is Not 35-45%. The target greens
moisture content is 10% + - a couple %. Mold becomes an issue greens above
12%. And think about it. IF your greens moisture content was say 40%, you'd
experience a corresponding close to 40% weight loss during roasting. Quite
certain ya ain't seeing that.

Here's an H-B discussion on how to actuall measure greens moisture content:

Slave to the Bean  miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:

Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com 
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
> Behalf Of Michael Mccandless
> Sent: Friday, July 22, 2011 4:02 PM
> I use tube type Hygrometers like "Little Havana".
> Accurate and inexpensive.
> SM beans delivered to AZ are usually 35% - 45%.
> Too  high humidity runs the risk of an environment conducive 
> to mold growth.
> Too dry and I believe the beans roast a little faster.
> IIRC 1st crack is caused by H2O expanding.
> I use RO water to hydrate.
> Store in warm - dry area to dehydrate.
> MMc

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