Coffee Data Science
Initial Water Activity for Green Coffee
Data over time
Over the past year, I have been using the DiFluid Omix to measure water activity on green coffee, and I wanted to take a look to see how water activity changed over time. I had a few coffees that had a month or two between measurements.
I looked at starting water activity and ending water activity to see how it would change over time. Aside from some noise, the water activity didn’t seem to change much.
I also separated out the coffees based on general geography to see if there was a bias in the data, but there wasn’t.
I’d like the measure water activity more frequently over a longer period of time to see when water activity really falls off and how that impacts taste.
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Further readings of mine:
My Second Book: Advanced Espresso
My First Book: Engineering Better Espresso
