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
Monitoring and controlling moisture content is critical for several reasons:
- Preserves quality during storage and transport: Prevents mold growth and physical damage.
- Affects roasting profiles and cup consistency: Moisture levels determine how beans heat and develop during roasting.
- Prevents quality loss from drying defects: Ensures that beans retain their intended flavour, aroma, and body.
Moisture content in specialty vs commercial
In specialty coffee, moisture content is closely monitored and strictly controlled. Uniformity across batches ensures consistency in roasting behaviour and cup quality, making it a vital part of quality assessment.
In commercial coffee, moisture monitoring can be less precise, with a higher tolerance for variance. While this approach is acceptable for large-scale volume-focused operations, it can result in less predictable roasting and flavour profiles.
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.