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This month we would like to share with our friends and colleagues, why the ideal humidity level in the beans is so important for the development a roast that will provide high quality and flavorful cup.

First a little background below the moisture content of beans fresh cherry picked through the final processing of the bean.

WET PROCESSING

In wet processing, grain Coffee is harvested at the farm by the selective harvesting, the ripe red cherries. These beans go through several stages. The process of the first high occurs at the factory where the beans are not separated ripe blackberry,-pestle to remove the outer cover, soak them in a fermenter to remove the remaining glue. After a suitable period of time, the coffee is soaked and cleaned thoroughly to remove sugars covering and prepare for drying. The wet seeds are completely dry and taken to the shelling plant, the parchment is removed. Then, the grains to pass through the polisher to remove the silver skin sticky. Then, the beans go through a cleaning process where they are classified by size of the screen. For better quality coffee is often classified by increased density separator to separate the beans heavy lights.

SIX STAGES OF DRYING

At the factory, after removing the cladding (outer mucilage & Skin / fruit), beans parchment coffee will have a moisture content of 55%.

During the process of drying coffee, six steps are considered first importance:

1. Dry skin (besides the humidity), moisture content of grain from 55% to 45%.

2. White stage (of the bean inside the parchment), the moisture content from 44% to 33%.

3. Stage Soft Black (bean is now very elastic), the moisture content from 32% to 22%.

4. Medium black stage, moisture content from 21% to 16%.

5. Hard black stage (beans are very harsh and goes from black to natural color depending on the quality of the bean), the moisture content from 15% to 12%.

6. Completely dry before peeling parchment coffee content, the grain moisture from 11% to 10%.

Throughout this process the beans are in the form of parchment. However, after shelling when the parchment is removed, the green coffee beans should maintain the final moisture content as indicated above.

At the Foundation for Research on African coffee, experiments were conducted to test the adequacy of the drying mechanics at each stage. The results showed that stages 1, 2, 4, 5 and 6, mechanized drying had positive results, without any significant impact on quality. But at Stage 3, sun drying has been found to be required to maintain high quality beans.

WHY 9.5-10.5% moisture content is optimal

For raw coffee beans are very sensitive to environmental changes unstable, it was shown that moisture content between 9.5% to 10.5% allows grain to withstand the adverse conditions that may affect the quality (Ref: Coffee Research Institute).

For ocean shipping, coffee with the ideal moisture content is normally gain 1%, then return to its original level, while maintaining its quality and color. If the moisture content is too high, 11 +%, Beans will gain + 1.5% causing the beans to become moldy, fade and lose color. As these fungal Laden beans, they keep the damage water and green mold-based toxins, which tastes musty and woody in the roast.

Increased moisture during transport or storage can cause the beans to become moldy, change color and become dark and mottled. When this occurs, a chemical reaction occurs resulting in the grains become toxic ochratoxin A. Often, these pans are inside the grains and is not easily visible the naked eye.

Ochratoxin A (OTA) is a mycotoxin produced by fungi and occurs naturally in coffee beans moldy materials. It has been shown to be highly toxic to the kidneys and potentially carcinogenic in humans, as well as having genotoxic properties.

In coffee, it can be found in green coffee beans that have not been dried or stored properly. It can also be stored in coffee which has been stored for long periods of time.

** More important is that the roaster Ochratoxin A can also be present in the brewed coffee and not completely eliminated when the beans are roasted! **

IMPACT OF THE WATER CONTENT ON THE ROAST

Roasting coffee at the ideal moisture content (9.5% to 10.5%) will typically give a color dark chocolate to a medium roast with a percentage of weight loss between 8% and 12%. During the brewing process, the beans of this type will give you a good extraction, representing balanced acidity, body and flavor. Beans with high humidity (11 +%), generally time to roast, but more importantly, the beans will begin to "cook" before roasting.

The cooking process creates a light colored, tender beans, which forces the roasting, which gives a light acidity, full bodied flavors and negative in the cup. Beans that have been cooked soft and become permeable. After grinding the seeds give an uneven grind that is highly solvent in water, creating impurities dissolved body that create excessive high into the cup. During this process, the beans will lose desirable acidity and natural flavors.

Brewed from coffee beans of high quality with adequate moisture content will be clearer to the eye, more like a honey-colored thick because of having fewer impurities. This type usually has a coffee cup sweet balanced with good acidity, quality and taste.

WHAT YOU CAN DO?

1. Always check the moisture content of the sample during excavation before buying and look for coffees with target water content from 9.5% to 10.5% as CEO.

2. Keep an eye open for beans colored and mottled color, and internal mold containing ochratoxin A, which is reflected in the soft beans to cook first, leaving the impurities dissolved in the cup.

3. Coffee shop in their original bags in a low water content where there is air circulation. The quality of green coffee to the ideal moisture content should be relatively fresh for up to twelve months in their original bag.

This article is the third in a five-part series describing general guidelines on how to determine quality characteristics of green coffee beans before the cupping analysis.

Co-authored by Steve Josephs and Jackson Kanampiu

Copyright © 2009 http://www.GourmetOfficeCoffee.com, The Great American Coffee Company and Intellidon Enterprises, Inc. All Rights Reserved. Reprints allowed if this copyright reference is included.

Black Swan – The Medium – Menotti

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