The total percentage of water inside the bean, measured with a green coffee moisture meter.
•Ideal range for most specialty-grade green coffee is roughly 10–12%.
•Too high, and coffee fades quickly or develops mould and other cup defects.
•Too low, and the roasted cup tends to taste faded or flat.
•Moisture and water activity are related but distinct — a coffee can read an acceptable moisture % while still being unstable if water activity is elevated.
