Some physical indexes about coffee

Love coffee, learn coffee, can not only rely on a feverish brain and emotional heart, scientific analysis is essential and solid foundation, re-understanding of coffee-with a more objective and scientific vision.

As a product of nature, coffee, like many other crops, has its own physical characteristics, and coffee ranges from red coffee fruits to green raw beans to roasted raw beans that are finally ground and brewed. Its physical properties are also undergoing many changes due to the environment and itself. Simple analysis includes the following aspects:

Density

(pounds per cubic foot)

Fruit

fifty

Raw beans (wet)

fifty

Raw beans (dried) or parchment raw beans

twenty-five

Pre-baked raw beans

twenty-three

Deep-baked raw beans

eighteen

Rough ground coffee

nineteen

Finely ground coffee

twenty-five

Weight

Wet treatment: 550lb fresh fruit > 225lb wet sheepskin beans > 120lb dried sheepskin beans ino > 100lbs dried polished beans

Dry treatment: 550 lb fresh fruit > 200 lb dried fruit > 100 lb dried polished beans

Roasting reduces the weight of coffee beans by 16% and increases the volume by 50%.

Humidity

Fresh fruit: 50%

Raw beans: 8-13%

Raw bean: < 7% (depending on external ambient humidity)

Coffee powder: < 4%