You can estimate a coffee's roast level from water loss by weighing a batch of green coffee,
roasting it, and then calculating the percentage of weight lost.
A rough guideline is:
light roast (11-13% loss),
medium roast (13-15% loss),
and dark roast (15%+ loss).
However, water loss is primarily a measure of roast consistency, as variables like initial moisture content and bean type affect the total loss, making it a less reliable sole indicator of roast level compared to color or taste.
Why Water Loss Is an Incomplete Indicator
Variable Initial Moisture: The amount of water lost depends on the initial moisture content of the green beans, which can vary significantly.
Bean Type: Different coffee bean types have different characteristics, affecting their water loss during roasting.
Consistency Tool: Water loss is more accurately used for quality control and ensuring consistent results between batches, rather than as a definitive measure of roast level.
Other Factors: Other indicators like color, smell, sound, and internal bean temperature provide more direct clues about the roast level and are often used in conjunction with water loss.
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