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Real-time Agtron & Crack Analyzer

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Roasting Degree Analyzer

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Moisture & Density Analyzer

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Quality Consistency Control

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High-End Burr Solution

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Water Activity Analyzer

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Bean Freshness Control

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Espresso Burrs

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High-End Burr Solution

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Blog posts

Moisture Content vs Water Activity: Two Key Factors in Green Coffee Storage
LeBrew·

Moisture Content vs Water Activity: Two Key Factors in Green Coffee Storage

Abstract Proper storage of green coffee beans is essential to preserving their quality, flavor potential, and commercial value. Two critical yet fundamentally different parameters—moisture content and water activity (aw)—play a central role in this process. Understanding the difference between them, how they interact, and their impact on coffee storage is key to achieving safe, scientific, and flavor-preserving conditions.

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Why is the color value of coffee beans highest at Yellow Point?
LeBrew·

Why is the color value of coffee beans highest at Yellow Point?

Abstract In the coffee roasting process, the Yellow Point is an extremely important stage, typically occurring at 150–160 °C. At this moment, the color of the coffee beans changes from green to light yellow, the grassy notes noticeably diminish, and subtle cereal-like aromas begin to emerge. Traditionally, roasters relied mainly on visual observation of color changes and olfactory perception of...

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From Oven to Portable Devices: The Evolution of Coffee Moisture Content Measurement Technology
LeBrew·

From Oven to Portable Devices: The Evolution of Coffee Moisture Content Measurement Technology

Abstract The history of coffee moisture measurement reflects the transition from experiential judgment to scientific quantification. In the early days of coffee production, farmers relied on simple sensory assessments and drying trials—such as sun-drying coffee beans and judging dryness by touch or the sound of beans when shaken. While straightforward, these methods lacked precision and repeatability, and were highly influenced...

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