Re: Shocked at Loss of Bean Mass when roasting!
I always account for 25% regardless. If I have a little left over, so be it.
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Re: Shocked at Loss of Bean Mass when roasting!
Originally posted by Corretto link=1160534386/15#24 date=1161767245Thought it must have been a typo :-)
I found since recording the loss Im averaging 18% over the last 5 roasts.
Wonder if the relative humidity at the time has anything to do with it (which was around 50 to 65% for each roast) ..........
Belinda
Belinda, that figure is pretty much what Im experiencing (17 per cent)
220 grams goes in....183 or so comes out.
Part of that is our backyard contribution to global warming. Soon, Andy will have to add a carbon trading tax to every shipment. ;D
-Robusto
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Re: Shocked at Loss of Bean Mass when roasting!
expect anything from 11% to 25% loss in weight depending on beans and roast profile.
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Re: Shocked at Loss of Bean Mass when roasting!
Thought it must have been a typo :-)
I found since recording the loss Im averaging 18% over the last 5 roasts.
Wonder if the relative humidity at the time has anything to do with it (which was around 50 to 65% for each roast) ..........
Belinda
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Re: Shocked at Loss of Bean Mass when roasting!
Yeah theyre a great bean! I really like them! A strong rich flavor thats not over-bearing with a nice touch of spiciness. Uuuummm.....Yummy!Originally posted by Corretto link=1160534386/15#21 date=1161766156Sounds very nice. Love the Nicaraguan beans.
Arg! LOL Sorry, I transposed the digits. I ended up with 2.37kg of beans. :-[ :But are you sure you ended up with 2.73KG from 2.8? that works out to a 2.5% loss. :-/

Java "One of these days Ill learn to type what Im thinking!" phile
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Re: Shocked at Loss of Bean Mass when roasting!
I think he meant to type 2.37KG.....Originally posted by Corretto link=1160534386/15#21 date=1161766156
But are you sure you ended up with 2.73KG from 2.8? that works out to a 2.5% loss. :-/
Belinda
Ahhhh Java - Too much coffee makes you dyslexic!
;D
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Re: Shocked at Loss of Bean Mass when roasting!
Sounds very nice. Love the Nicaraguan beans.Originally posted by Javaphile link=1160534386/15#20 date=1161765674I roasted up 2.8kg of beans the other night and weighed them up tonight before grinding them up for CP and I ended up with 2.73kg. A weight loss of 15.4%
But are you sure you ended up with 2.73KG from 2.8? that works out to a 2.5% loss. :-/
Belinda
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Re: Shocked at Loss of Bean Mass when roasting!
I roasted up 2.8kg of beans the other night and weighed them up tonight before grinding them up for CP and I ended up with 2.73kg. A weight loss of 15.4%.
The blend is 7 parts Nicaraguan Angelina Estate, 4 parts PNG Kimel X, and 3 parts Peruvian (I forget which estate). The beans were roasted as SOs in 200g batches with a couple batches of the Nicaraguan being taken just into the roll with everything else being pulled between the first snaps of 2nd crack and just prior to the roll.
It smelled really nice being ground up and I cant want to taste it tomorrow!

Java "Sniffin da Bean" phile
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Re: Shocked at Loss of Bean Mass when roasting!
I was a bit slow to pick up this thread, busy weekend, etc, but am glad it was raised because I have been wanting to compare. (I am also looking forward to comparing results from the datalogging set once we are all up and running.)
My roasts average 17.89%, with a low of 14% Brazil Cerrado Bold (Sun Dried) and a high of 21% Costa Rica Santa Elena.
Will be interesting to see what impact the warmer weather has with less moisture etc.
The good thing about my heeding the advice to keep a database when I started roasting is that I will soon have annual comparisons, how good is that!
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Re: Shocked at Loss of Bean Mass when roasting!
Over my past 65 roasts (total for this year), the average decrease in mass is 15.83%.
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Re: Shocked at Loss of Bean Mass when roasting!
Yes, there is weight loss and there is a range. But now that youve all gone bean-hopping mad with the RS232s, and that roast profiles can be plotted and some control can be exercised over how the beans develop, weight loss information can:
- be one of the variables to track consistency in roast profiles (eg. if that Costa roasted the same way as the last registers similar weight loss +-0.2% means youve nailed this roast)
- if you dont have a moisture meter, weight loss of one lot of beans can be compared to weight loss of another lot of the same origin
- give an indication of changes to the beans if youre experimenting with roast profiles (eg. I roasted the Costa to the same colour and to the same endpoint but one batch I extended a certain part of the roast for a minute longer while the second batch is pretty much straightforward. By sight, the same. By weight and by cup, quite different.
Weight loss can be a good thing...for me anyway
HD
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Re: Shocked at Loss of Bean Mass when roasting!
They have! Havent you ever heard the tale of Jack and the Magical Beans? ;D ;D ;DOriginally posted by Sparky link=1160534386/15#15 date=1160713710I wonder why no one has thought of this before?
Java "Counts his beans by the light of the full moon" phile
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Re: Shocked at Loss of Bean Mass when roasting!
Wow, thats like value adding. My 2.5 kg of beans may end up as 2.6 kg in a month or two and than I can sell of the extra 100 gm and still have my 2.5 kg.... wait another month and sell off another 100 gm and so it goes.Originally posted by Andy Freeman link=1160534386/0#13 date=1160578673
so you guys further north in the more humid climates might start with a higher water content before roasting depending on how exposed your beans were and for how long they have been absorbing airborne wet stuff.
I wonder why no one has thought of this before?
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Re: Shocked at Loss of Bean Mass when roasting!
my simple brain likes, well, simplicity, so I just use 20%. 600gm green goes to 500gm roasted. 300->200, and thats about the extent of my calculations. Any more than that I open Excel
Perhaps I throw out more under- or over-roasted ones too, so i spill more of them around the place...
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Re: Shocked at Loss of Bean Mass when roasting!
While we are all throwing numbers around...
13%-17% is what I would have called typical (depending on roast depth mostly)
14% +/- 2% is a fairly typical water content for green beans from the suppliers so you guys further north in the more humid climates might start with a higher water content before roasting depending on how exposed your beans were and for how long they have been absorbing airborne wet stuff.
My 2.2c worth.
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