Moisture lostRoasted-bean moisture is a share of the smaller post-roast weight, so it's rescaled to the original batch weight before subtracting: 11.2% green − (2.3% roasted × (100% − 12.5% weight loss)) = 9.2 percentage points.9.2pp
Share of weight loss9.2pp moisture lost ÷ 12.5% total weight loss = 74%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.74%
Sensory fingerprint
fruit, chocolate, and bright acidity, with a measured six-axis profile shown above.
