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Moisture Content

Moisture content expresses the water in beans as a percentage. Instrument, method and sample conditions can affect the result; the lot record keeps the measured value with measurement information.

Lower moisture does not automatically mean better coffee. Drying, storage and transport conditions also matter.

Water Activity

Water activity measures water availability in beans. It is not another way of writing moisture content and is not a percentage. Samples with equal moisture content can have different water activity.

Defects and Sample Weight

Defect records specify defect type, counting or equivalence method and sample weight. Results from 300 g and 350 g samples are not directly comparable on the same basis.

Defect count, defect equivalents and weight percentage are different measures. For example, 3 / 300 g alone does not mean 1% defects.

Gerarco's acceptance limit is 86 defect equivalents for Arabica and 150 for Robusta in a 300 g sample. These are not counts of defective beans or weight percentages; interpretation depends on the counting method.

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Moisture, water activity, screen distribution and physical defects help assess bean preparation. Cup character is evaluated separately through roasting and tasting.

Compare measurements with the same type and unit. Do not treat an empty field as zero.