Bean density and bean moisture variations and repeatability


New member
Nov 7, 2006
SF Bay Area
Hello to everyone and Happy Thanksgiving.

With regard to green bean density variations. How does a roaster ensure repeatability when the bean density changes for a particular origin (diff. bag lot, etc)? In other words, if I had a particular flavor profile as the standard to match, how can I ensure that the next batch will closely match the standard?

With regard to green bean moisture variations. Again, how does a roaster ensure repeatability?

Is there a rule of thumb by which to go buy or something more specific? As an example. If the green bean moisture is 5% wetter than the standard by which you're trying to replicate, is the temp increased by 5% or the length of roast increased by 5% to off set this wetter green bean batch.

The same question of an say an increase in green bean density of 5%.

The roaster in question has a bean temperature probe, enviornmental temperature probe (inside roast chamber), and water quenching (not used yet).

Best to all,