In the coffee industry, maintaining high-quality standards starts with precise moisture measurement of green coffee beans. Typically, these beans have a moisture content of 10% to 13% upon arrival. Accurately testing this moisture level is crucial for assessing the beans’ longevity and storage potential. This process can occur in various settings, including in laboratory or in-line directly at the storage facilities, employing advanced measurement technologies to ensure that the beans are perfect for roasting.

The transformation of green coffee beans into aromatic, flavorful coffee significantly centers on controlling moisture during roasting. Exposing the beans to temperatures around 230°C initiates the Maillard reaction, a chemical interplay essential for unlocking the coffee's rich aroma and taste. Simultaneously, it is vital to reduce the moisture content strategically to enhance flavor concentration. Post-roasting, the moisture level is measured to ensure it does not exceed the 5% legal limit. These careful moisture measurements are a testament to the industry's commitment to producing high-quality coffee.

Embark on a journey of precision and excellence in coffee production with groundbreaking TEWS moisture measurement solutions. We invite you to discover how TEWS can transform your operations, ensuring that every batch of coffee meets industry standards for quality and consistency. Discover TEWS solutions today and let us brew a brighter future together.

Main Advantages

	MOISTURE & DENSITY Measurement of moisture and bulk density of the beans or seeds in one step.
	HIGH ACCURACY Penetration of the product core independent of the colour, the shape, or the origin of the beans or seeds.
	EASY TO OPERATE Free of wear and tear, low maintenance. Easy integration in all sort of inclined chutes or conveyors.
	HIGH-SPEED Direct measurement during product flow, also under high-speed conditions.