Green coffee (raw coffee before roasting) contains significant moisture that must be dried out before browning reactions can occur efficiently, as moisture presence limits the temperatures that can be achieved.
causalpending
Evidence Quote
“Green coffee has quite a lot of moisture in it and what the roasting machine needs to do first, is essentially dry it out. It's really hard to have those browning reactions take place with moisture present.”
Created: 8/13/2026, 9:53:30 AM
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