Roasting during wet weather

cosmic_couple22

Hi to everybody

Seeking more of your wise wisdom.

Is there things that I should be doing different or considering when roasting during long periods of wet weather :question: ( I do live on the sunny coast, but where I live it never stops flooding at the moment)

Did a search on the site for previous information but couldnt find anything.

Hope its not a stupid question.

Many thanks

Chester

Koffee_Kosmo

Depends on the roaster you are using However and just to put things into perspective - fresh green beans probably have more moisture content than humidity from weather If unsertain ? I recommend a roast dry phase of 100 to 125 deg Cel for a few minutes  It's what I advise and what KKTO owners do One thing you should do is - bag the roasted beans immediately so they don't absorb moisture KK

cosmic_couple22

Thanks KK, I roast on the CCR (love it)  I was considering/contemplating when roasting on very wet days if it was necessary to extend the drying stage of the roast before ramping things up. Chester

mycuppa

It does not matter if it is raining.  Thermal momentum and rate of rise are important. Heated air has the majority of moisture removed.

cosmic_couple22

Thanks mycuppa Just being cautious having only roasted on nice sunny days, better to ask than stuff it up. Although thats another way to learn.  :D Chester

UNM

On a wet day humidity can be close to 100%. Green Bean moisture content is around 12%. Even on a wet day, the finished product will have moisture content 3-5% as I understand it. How can this be? Hot air is capable of holding more moisture than cold. So even though humidity seems high at room temp, it is not so high at roasting temp. It is, however, important not to leave your cooled, roasted beans out for any length of  time on a humid day as they will absorb moisture from the air over time

cosmic_couple22

Thanks UNM So at a given temperature regardless of the relatively small amount of water in the atomosphere it becomes susspended or turmned to steam and disapated within the high temperatures of the roaster. I should have pondered this myself being a firey,  understanding a relationship between water partical size, heat and the effect each one has being an important part of my job. Oh well. Thanks again Chester