How much does water activity matter now compared with moisture content for roast stability?

empat bulan yang lalu

Lately some buyers ask water activity before they ask moisture. I also see coffees with normal moisture but they fade fast after roast sample and short storage. For people buying green for roasting, is water activity now becoming the first number to watch, or still only extra info?

159 5 0

empat bulan yang lalu

For us moisture alone is not enough now. Two lots can show similar moisture, but one gets flat very quick in warehouse. Usually aw gives better warning.

empat bulan yang lalu

Agree on shipping point. In Korea some importers now put aw in standard sheet because roasters complain more about shelf life now.

empat bulan yang lalu

Many roaster here also start ask aw. Moisture still important, but if aw is high, problem during shipping can come faster. I see this on few Ethiopia lots.

empat bulan yang lalu

I still check both. If moisture looks good but aw is above safe side, I do not feel calm for longer inventory. Especially when destination weather is wet.

empat bulan yang lalu

For roast stability, aw explains later behavior better. Some sample roast looks fine first week, then cup becomes tired. Moisture number did not explain enough.

How much does water activity matter now compared with moisture content for roast stability?

Write a Reply

Report Thread

Create New Post

Unsaved Writing

Member Info

Sign In to Clorofile Forum