Moisture Control

Maximum Product Quality

• Thanks to its very high measuring accuracy, the residual moisture can be controlled precisely, extending the shelf life of roasted coffee and guaranteeing maximum product quality.

Maximum Yield

• Automated adjustment of water addition during pre-cooling ensures optimum weight control and maximum productivity. 

Maximum Quality Control

• Inline moisture measurement and the direct display of measured values in the machine control system eliminate the need for manual laboratory analysis and shorten roasting cycles.

Residual moisture is a key quality parameter in roasted coffee production. Excess moisture can compromise flavor, shorten shelf life, and significantly affect the final product weight. With the Inline Moisture Measurement, producers gain real-time control over this critical factor – ensuring both product consistency and process efficiency.

Installed directly after the cooling phase, the microwave-based sensor generates an electromagnetic field that interacts with the water molecules in the coffee beans. The sensor continuously measures the response, which varies based on the moisture content.

These live measurements are averaged and used to automatically regulate the water feed for the pre-cooling stage of the next batch. This feedback loop ensures consistent residual moisture levels across batches, optimizes yield, and improves overall roasting quality.
 

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