How much weight do coffee beans lose after roasting?

Donlim coffee machine weight loss after coffee beans roasting

Coffee is one of the most popular drinks in the world, and roasting is one of the key steps in making delicious coffee. During the roasting process, coffee beans undergo a series of chemical reactions and physical changes, one of the most significant changes is weight loss. This article will explore the weight loss of coffee beans during the roasting process.

1. Weight comparison before and after baking

Before we start discussing weight loss, we first need to understand the weight comparison of coffee beans before and after roasting. Usually, there is a clear difference between green beans and roasted beans (i.e. untreated and already processed). This difference can vary depending on the type and origin of the coffee beans.

However, when formal roasting is carried out, no matter what the initial state is, a significant weight loss will occur throughout the process. This is mainly due to the release of volatile substances such as moisture and carbon dioxide from the beans, and the chemical composition inside the beans will also change over time.

2. Reasons for weight loss

There are several reasons why coffee beans lose weight during roasting:

Moisture evaporation: Coffee beans contain a lot of water, and the high temperature during the roasting process will gradually evaporate the water. This is one of the main reasons for weight loss.

Carbon dioxide release: During the roasting process, the carbon dioxide inside the coffee beans will be released. This gas generation and release is caused by the change of the material structure inside the coffee beans.

Loss of volatile substances: In addition to water and carbon dioxide, some other volatile substances will also be lost from coffee beans. These substances include acids, aroma components, etc., which are gradually emitted during the roasting process.

3. Weight loss ratio

According to the testing and observation of professionals on coffee of different types and origins, a rough range of weight loss ratios can be obtained. Generally speaking, the weight loss of coffee beans during the roasting process is about 10% to 20%.

This range is not absolute, as each coffee bean has its own unique characteristics and chemical composition. Some special varieties or beans processed differently may have a higher or lower weight loss percentage.

4. Effect of weight loss on taste and flavor

Although coffee beans lose significant weight during the roasting process, this does not mean that they lose taste and flavor. In fact, a moderate weight loss can help improve the texture and taste of coffee.

As water evaporates, carbon dioxide is released, and volatile substances are lost, the internal structure of coffee beans will also change. These changes directly affect the flavor characteristics experienced when drinking.

For example, in a light roast (light roast), less water evaporates resulting in a lower percentage of weight loss. This roasting method usually produces a more acidic and floral coffee.

On the contrary, during the dark roasting (heavy roasting), water evaporation and volatile matter loss are more complete, resulting in a higher proportion of weight loss. This roasting method usually produces a more bitter and strong coffee.

5. Conclusion

In summary, coffee beans will experience significant weight loss during the roasting process. This is caused by factors such as water evaporation, carbon dioxide release, and loss of volatile substances. Depending on the type and origin of coffee beans, the weight loss ratio is approximately between 10% and 20%.

However, weight loss does not mean loss of taste and flavor. On the contrary, within a moderate range, a proper proportion of weight loss can help improve the quality of coffee and give it unique flavor characteristics.