Green Coffee Analytics: Relevance to Roasters, Buyers, and Producers – Part I: Moisture Content and Total Water Activity
Download the printer friendly PDF here Most coffee professionals on the buying, roasting, and brewing side of the industry understand and value sensory analysis of coffee. Cupping a coffee, after all, is the single most common and effective way to decide if a coffee is worth purchasing, or if a roast has succeeded or failed. […]