I was wondering if any of you roasters routinely take bean density readings and if you build your roast profiles around the density data you collect. The way I calculate density is by weighing out a volumetric cylinder filled with beans and dividing it into the volume of the cylinder, thereby giving me a kg/hl reading. I’ve been logging these readings along with bean descriptions (elevation, center cut depth, size, etc.) and moisture content for all the coffees I’ve been roasting and trying to coorilate my roasting approaches to that data. Density, while just a single variable, is kind of an interesting one to me because it affects both displacement in the drum and heat application during the roast, so I think about it a lot.
Recently I was thinking about how moisture content and density relate and got to reconsidering my approach of how I calculate bean density. The higher the moisture content, the higher the perceived density of the bean would be, right? So, moisture content would thow all my density data? What if I subtracted the moisture content percentage from my bean weight and then calculated the density from the adjusted weight? I feel there is a lot out there for me to learn about roasting still, but I’ve never heard anyone consider subtracting the moisture weight out. Does anyone does this? What are your thoughts?