Coffee Roast Tool

Track your development. Calculate the percentage of moisture loss during your roast—a critical metric for defining roast profiles and ensuring consistency.

Weight Loss Percentage
15.0%

Medium Roast

Why Weight Loss Matters

I genuinely believe that coffee roasting is where chemistry meets culinary art. As you apply heat to green coffee beans, they undergo complex reactions (like the Maillard reaction and caramelization). The weight loss you observe is primarily the evaporation of water, but it also includes the release of organic compounds and chaff.

Roast Degree Benchmarks:

  • Light Roast (11% - 13%): Bright acidity, floral and fruity notes. The bean retains most of its original character.
  • Medium Roast (14% - 16%): Balanced body and acidity. Developed sugars and caramel notes.
  • Dark Roast (17% - 20%): Low acidity, heavy body, and smoky or bitter-sweet chocolate flavors. The bean's surface often becomes oily.

Roasting Tips:

  • Consistency: Even a 0.5% difference in weight loss can significantly change the flavor profile of a specific coffee origin.
  • Moisture Content: Most green coffee has a starting moisture content of 10-12%. If your starting beans are drier or wetter, your final results will shift.
  • The Cooling Tray: Beans continue to lose a tiny amount of weight (and develop flavor) while they are in the cooling tray.