Forum Coffee Roasting

Humidity and weather swings keep moving my roast baseline

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I want to hear real field experience about humidity and weather impact on roast baseline. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around me say humidity and weather impact on roast baseline is already becoming standard practice, while others say the result is too inconsistent to justify the extra effort.

If you have tested this seriously over repeated batches or harvest cycles, what did humidity and weather impact on roast baseline change for consistency, quality, or decision making?

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I think the bigger issue is not humidity and weather impact on roast baseline itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, humidity and weather impact on roast baseline does not change much. On difficult lots the effect is clearer.

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I disagree a little with people who say humidity and weather impact on roast baseline is only a small detail. Small detail alone maybe yes, but several small details together can move the cup a lot.

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What helped me most was keeping short notes each time. Without notes, discussion about humidity and weather impact on roast baseline becomes memory battle and not real evaluation.

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For humidity and weather impact on roast baseline, I only trust conclusion after I see same pattern several times. One successful run can be accident. Repetition is what make the lesson useful.

Humidity and weather swings keep moving my roast baseline

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