Moisture lostRoasted-bean moisture is a share of the smaller post-roast weight, so it's rescaled to the original batch weight before subtracting: 10.9% green − (2.3% roasted × (100% − 12.9% weight loss)) = 8.9 percentage points.8.9pp
Share of weight loss8.9pp moisture lost ÷ 12.9% total weight loss = 69%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.69%
Sensory fingerprint
chocolate, sweetness, and body, with a measured six-axis profile shown above.
