Why does nobody talk about how much water a coffee bean actually holds onto

Tyler White · 2026-10-21T08:45:05.077236+00:00

I read a note on a roaster's blog out of Portland last week that said a bean keeps about 2% of its weight in water after first crack, and that number shifts how the whole batch tastes. I had always assumed roasted coffee was basically bone dry once it cooled. Turns out that tiny bit of moisture is doing a lot of work, and it's a big reason a batch that smells great on day one can go flat by day ten in my kitchen. I started weighing my beans before and after a rest period on a cheap kitchen scale and the difference was small but real, maybe half a gram on a 20 gram dose. It made me rethink how tight I seal my jars and how fast I drink a bag. Curious if anyone here tracks moisture or rest time, or if I'm just overthinking a half gram.

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Why does nobody talk about how much water a coffee bean actually holds onto | Coffee Enthusiasts - Guest Forum