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多くのスペシャリティバイヤーは、より低いバンドのコーヒーを好みます。水分活性メーターは水分メーターよりも高価なので、一部のロースターはサプライヤーに測定値を求めます。",{"h2":55},"密度",{"p":57},"密度は通常、リットルあたりのグラムで自由沈降密度として測定され、高地で栽培されたコーヒーや特定の品種およびプロセスで高くなる傾向があります。密度の高い豆は焙煎の初期により多くのエネルギーを必要とし、密度の低い豆は強く押しすぎると焦げる可能性があります。各ロットの密度を記録すると、プロファイルとの関連がわかります。",{"chart":59},{"type":60,"title":61,"steps":62},"flow","新しいロットの三つの読み取りを使用する",[63,64,65,66,67,68],"到着時に水分と水活動を測定します。","サプライヤーの数字と承認されたサンプルと比較してください。","カッピングと決定のために限界外の読み取りをフラグ付け","密度を測定し、ロットと共に記録します。","密度を考慮して開始焙煎プロファイルを設定します","保存中に数ヶ月後に水分を再測定する",{"h2":70},"測定中",{"checklist":72,"title":78},[73,74,75,76,77],"コーヒー用にキャリブレーションされた穀物水分計で、基準サンプルと照合されます。","水分活性メーター、または各ロットのサプライヤー証明書です","自由に設定された密度用のメスシリンダーとスケール","代表的なサンプルから室温で測定された値","すべての結果はロット参照に対して保存されます","キットと方法",[80,83],{"q":81,"a":82},"生豆の理想的な水分含量は何ですか？","多くのバイヤーは約10%から12%を探しています。SCAのグレーディング基準は9%から13%を受け入れています。",{"q":84,"a":85},"水分は焙煎ロスに影響しますか？","はい。ほとんどの焙煎ロスは水分であり、湿ったコーヒーは通常、焙煎中により多くの重量を失います。",[87,91],{"target":88,"label":89,"note":90},"page:green-coffee-inventory","ロット測定","各ロットに保存された水分、湿度および密度。",{"target":92,"label":93,"note":94},"page:factory","ロット別のプロフィール","密度の高いコーヒーと密度の低いコーヒーの焙煎を比較してください。",[96],{"name":97,"title":98,"url":99},"Specialty 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