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Welcome to the beta environment of Supverse

Supverse is a media platform run by analysts and journalists.
Supverse, the UniVerse of WasSup, allows members to create ad hoc discussions on any page* across the vast Internet. The discussion can be just a reference for yourself, or a diverse audience debate. Organize all research content and references using personal hashtags on your Supverse profile and even stitch together these thoughts into a dynamic presentation you can publish online and share with others. Mingle your philosophies with others in the Supverse global sensorium to create new meanings.
  • Receive personalized emails with new comments made on pages you subscribed to, without signing up.
  • Sign up for a free account and use the cloud to bookmark pages and to leave notes on websites that interest you.
  • Join the discussions that are ongoing, see what trends and becomes news to you, find associated information.
  • Create an online dynamic stream of thought, in a Prezi like environment, and share it with like-minded people.

* At this point not every site is supported.

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Filtered on: > showing 2 comments covering 100 days

Roaster Guide: Why Is Green Bean Moisture Content Important? - Perfect Daily Grind

Of equal concern is #UnderDrying . Like with under-drying, over-drying can have profound effects on cost. The farmers will have to pack more beans into each sack in order to make up for the loss in weight. Therefore, in larger plantations, the farmer may lose an entire sack's worth of coffee from poor drying methods. As moisture can be lost during transit, farmers may over-pack the sacks anyway. This is both a courteous gesture and done to help procure the sale of more sacks in the future. Over-drying also affects the quality and taste of coffee. At 9% moisture, you can expect a loss in aroma, freshness, and clarity. If the moisture content drops below 8%, then the roasted bean would contain hardly any flavour at all. As we said above, coffee below 8% should not be shipped. Moisture content is also crucial when the coffee is being roasted. Since water conducts heat, the moisture in the bean provides a pathway for the heat to transfer to the centre of the bean. With too little moisture, the beans roast too quickly on the outside and the inner is left raw creating grassy flavours. The temperature of the roaster can be adjusted. However, a slow roasting process can draw out baked flavours. This is equally undesirable.
&neo 2018-04-09  
Roaster Guide: Why Is Green Bean Moisture Content Important? - Perfect Daily Grind

As a buyer of #GreenCoffeeBeans what should be your concerns regarding their #MoistureContent . This article makes the case that only beans with a moisture content of 12.5% or less should be traded. As we said before, only beans with a moisture content of 12.5% or less should be traded. With coffee being traded in weight, moisture plays a sensitive role in how much money can be made from one sack. Any breach of this standard will have an effect in the future. A broker who feels that the moisture content of a shipment is too high may cut ties with the plantation. There is also a hygiene concern. Fungus and mould can grow when too much moisture is present. Mouldy beans are also known as stinkers, and these defects can ruin an entire roast. A supposedly premium AA-grade Arabica could come at an expensive price, only to taste foul due to under-drying.
&neo 2018-04-09  

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