pre-roast?

[muzoon]

we have our coffee beans in not the best conditions and they have moisture procentage aproximatelly 18%. so we have to make pre-roast or drying.

what is the border in pre-roasting i should not exceed?

i found that color of the bean, smell and taste are related to each other. as well i have been told to pre-roast should last aproximatelly 4-5 minutes and bean should start to lose its deep greenish color. in this stage (aprox. 124 by C.) i start to feel changes in smell. it looses its moity and greeny smell that replaces with lightly backed smell.

so, should i not pre-roast in to this light backed smell? is this the border i should not exceed? or...?

 

[Alun_evans]

I would say for a start make sure you do not accept greens with such a high moisture content. I am guessling with a moisture content this high, you are probably based in a coffee growing origin country (although I of course could be wrong). If so you should work with the growers you buy from to make sure the moisture content is in the 11-12% region. This is not hard to do- education at origin is simply a matter of spending time with the growers and working on processing and warehousing techniques. It does little good for them, or you, to be roasting coffee with such a high moisture content. PM me if you want some help on this issue.

 

[muzoon]

can you tell me more specifically about this damaging? how, what happens in the bean that it is not good? and should i roas them just in one row despite they have aprox. 18% of moisture???