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

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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?

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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.

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

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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.

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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.

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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?

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