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Webinar - October 9, 2015

The Role of Water Activity in Coffee Quality

 

Wendy Ortman, METER research scientist, and Ian Fretheim, Café Imports, discuss the role of water activity in coffee quality.

Topics covered include:

  • Water activity vs. moisture content
  • Basics of water activity
  • How to measure water activity
  • Water activity in roasted coffee
  • Water activity in green coffee
  • Coffee beans and respiration
  • How water activity influences coffee quality
  • Fats absorbing tastes/odors
  • Chemical changes
  • Loss of organic material
  • Water activity, moisture content, and scores
  • How water activity extends shelf life
  • How water activity affects quality during drying and storage