Coffee Moisture Content
What is Coffee Moisture Content?
Moisture content refers to the amount of water left in green coffee beans after the drying process. Moisture content measures are critical for storage stability and roasting consistency. Ideal moisture levels range from 9,5% – 11,5%. Too high moisture can lead to mold and spoilage; too low can cause brittle beans and affect roasting behaviour.
Why moisture content matters
- Preserves quality during storage and transport
- Affects roasting profiles and cup consistency
- Prevents quality loss from mold, fermentation, or drying defects
Moisture content in specialty vs commercial
- Specialty: Strict monitoring and control to ensure uniformity and quality
- Commercial: Monitoring varies; higher tolerance for moisture variance
Where Nordic Approach fits in
We assess moisture levels as part of our quality control and collaborate with producers to optimize drying and storage practices for stable, high-quality coffee.
FAQ about Coffee Moisture Content
Q1: What is ideal moisture content in our green analyses at Nordic Approach?
A1: Ideally, 9–11%
Q2: How is coffee moisture content measured?
A2: With a moisture meter or lab analysis.
Q3: Why is moisture content important?
A3: It affects shelf life, stability, and roasting.
Q4: What happens if moisture is too high?
A4: Risk of mold, defects, and shipping issues.
Q5: What happens if moisture is too low?
A5: Beans dry out, lose flavor, and roast unevenly.