Electronic moisture meter
Drying is an important part of coffee processing. If it isn’t performed properly, coffee beans can start to ferment or develop mold, which make for bad flavor notes and reduced quality.
So how do you make sure your beans are drying properly? Read on to find out more about the importance of taking regular samples to measure moisture content.
Why Drying Matters
In general, an unprocessed, ripe coffee bean contains around 45–55% moisture after picking.
The International Coffee Organization states that dried, processed green coffee beans should have a moisture content of 8–12.5% with the exception of “speciality coffees that traditionally have a high moisture content, e.g. Indian Monsooned coffees.”
The correct moisture content contributes to balanced acidities and a desirable aroma, which in turn help achieve good cupping scores. There’s some debate over the best moisture level, but 10–12% is generally accepted.
Coffee beans are dried in different ways depending on which processing method is used. Natural processing is when ripe cherries are dried with the cherry still attached. Leaving the pulp on during drying results in a sweet, fruity coffee. But there is greater risk of over-fermentation and mold developing because of the high level of moisture involved.
Washed/wet coffees have had their pulp removed and mucilage is broken down by fermentation before the beans are dried. Since there’s no pulp left on the beans, there is less chance of over-fermentation or mold developing. This method of processing allows the flavors of the coffee to shine, whether it’s sparkling acidity or a rich, creamy body. But it depends on slow and consistent drying.
Honeys and pulped naturals are essentially a middle ground between washed and natural coffees. They are dried with part of the cherry remaining on the bean. The pulp has been removed, reducing the risk of over-fermentation, but some mucilage remains.
In any processing method, inconsistent drying can lead to fermentation, moldy flavors, and a faded cup profile. And that can mean a lower price for the producer, lower cupping scores, and a reduced overall profit.
Sampling Methods
Coffee is usually laid out in thin layers on raised beds or concrete patios to dry. If the layers are too thick, the beans won’t dry as quickly and will be at increased risk of mold.
Raised beds allow the wind to circulate more than concrete patios, which can further aid consistent drying. In both methods, the beans are moved around regularly to allow air to circulate.
One way to ensure that the beans are drying consistently and at the right speed is to take regular samples and measure the moisture content.
But it’s not enough to simply take some beans at random and check how dry they are. Instead, you should create a sampling plan that focuses on comparing representative samples.
After laying parchment coffee out in beds, wait a week to start sampling. Then, measure the moisture using a meter. Do this every day in the morning and at the end of the afternoon until it has humidity between 14 and 15%.
How long this takes varies with how the coffee was processed and how the beds are positioned (fully or partially exposed to the sun).
- The Cone Method
This technique involves creating a cone-shaped pile of coffee beans not less than 1.5 kg. Randomly take samples from five to eight dispersed sites on the drying bed until you have around 1.5 kg.
Pile them up and flatten the top. Then divide it into two, and then four equal parts. Reject two piles diagonal to one another and mix the remaining two. You should have a pile of at least 300 g of beans. Use a moisture meter to test the level of humidity and record it.
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