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Watched a guy at the Boise farmers market weigh his beans before and after roasting and the numbers surprised me
He put 400 grams of green beans on a little scale, roasted them for about 11 minutes, then weighed again. Came out at 340 grams. So he lost 15 percent just from water cooking off. I always wondered why my roasts tasted thin and now I get it, I was measuring my dose by green weight and packing way less coffee than I thought. Anybody else track their weight loss and aim for a certain percent?
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fisher.mary1mo ago
Green weight is actually the standard most roasters use for dosing because that's what you buy and store, so switching to roasted weight just adds a step that changes as the beans age anyway. That 15 percent loss is normal moisture, not some hidden mistake in your brewing, and chasing a target percent won't fix a thin cup as much as grinding finer or upping your ratio would. Plenty of great shops dose by green weight and pull shots that taste full, so the scale number probably wasn't your real problem.
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