Coffee Chemistry just updated their website and are now offering books and lab equipment. I have been wanting a moisture meter for some time and they are offering one from QC Lab. Looks interesting.
Ideally moisture in green coffee should be between 10-12%. I would be curious how this changes throughout the year for coffee. As a home roaster, this would be interesting to track this and affects on flavor. In Sacramento the humidity is relatively stable, but it does get very hot in the summer.
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