Moisture lostRoasted-bean moisture is a share of the smaller post-roast weight, so it's rescaled to the original batch weight before subtracting: 11.5% green − (1.6% roasted × (100% − 13.8% weight loss)) = 10.1 percentage points.10.1pp
Share of weight loss10.1pp moisture lost ÷ 13.8% total weight loss = 73%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.73%
Sensory fingerprint
chocolate, body, and bitterness, with a measured six-axis profile shown above.
