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Are inline moisture readers for roasted coffee finally useful enough for production floors?

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I keep seeing more discussion about inline moisture reading after roasting, not only on green coffee side. Some production teams say it helps catch abnormal roast handling and storage issues faster, others say it still creates more curiosity than action. Are inline moisture readers finally useful enough for a real production floor, or still more for monitoring culture than daily decision?

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Useful if the team already knows what action to take from the reading. Without that, it becomes another number on screen.

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Yes, it works better as support data than as a replacement for cup and handling checks.

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I like the idea, but if process after roast already stable, maybe benefit is more for exception finding, not for every batch decision.

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For audit trail it can still be good even when daily action is limited.

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The danger is treating one sensor like final truth again.

Are inline moisture readers for roasted coffee finally useful enough for production floors?

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