During the roasting process, what happens to the moisture content of the coffee beans?

• A. The moisture content increases
• B. The moisture content remains the same
• C. The moisture content decreases
• D. The moisture content fluctuates

Answer: (C)

During the roasting process, the moisture content of the coffee beans decreases due to the effects of heat. When coffee beans are roasted, they undergo a series of physical and chemical changes, including the evaporation of moisture present inside the beans. Initially, green coffee beans typically contain around 10-12% moisture. As the temperature rises during roasting, this moisture is driven off, leading to a reduction in moisture content. This loss of moisture not only concentrates the flavors and aromas of the coffee but also affects its overall weight and density.

The decrease in moisture is essential for achieving the desired characteristics in the final brewed coffee, as it impacts flavor development and extraction during brewing. Therefore, understanding the dynamics of moisture loss during roasting is critical for coffee professionals aiming to perfect their roasting profiles.