Controlling Quality : Part 2 - Moisture Analysis

Testing green coffee. Moisture Analysis: This process scientifically measures the percentage of moisture for green and roasted beans and ground coffee. Raw Coffee beans with moisture that is above 13% or below 9% will not maintain quality and that coffee shipment will be rejected right away.
We simultaneously measure the moisture content, density and temperature of a coffee sample in less than 6 seconds. We also measure whole beans and ground Coffee. The test equipment is located next to the roaster allowing us to check green beans or freshly roast beans.

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