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ACO measures coffee bean moisture directly in the process – precise, reproducible, and loss-free for consistent quality and full flavor.
After roasting, the decisive phase begins for coffee roasters: the residual moisture in the bean determines whether the aroma, taste and shelf life can develop optimally. It also influences the filling weight, flow behaviour and storability of the coffee – the key quality characteristics in further processing and packaging. Why residual moisture is so crucial While green coffee beans still have a moisture content of between 10% and 13%, this is deliberately reduced during roasting. The heat of around 200–230 °C causes water to evaporate, cell structures to change and the typical roa