[Homeroast] what's happening with these beans?
mcsparky6670 at gmail.com
Sun Jul 24 22:07:58 CDT 2011
On Sun, Jul 24, 2011 at 7:10 PM, miKe mcKoffee <mcKona at comcast.net> wrote:
> Your "Little Havana" may be "accurate" for atmospheric humidity but not for
> coffee greens. FWIW greens moisture content is Not 35-45%. The target
> 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
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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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