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 − (2.1% roasted × (100% − 13.4% weight loss)) = 9.4 percentage points.9.4pp
Share of weight loss9.4pp moisture lost ÷ 13.4% total weight loss = 70%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.70%
Sensory fingerprint
chocolate, body, and fruit, with a measured six-axis profile shown above.
