Agratronix Coffee Moisture Tester Review
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- Опубліковано 10 лют 2025
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I have a cheap (Chinese made) spice grinder (similar to a manual/crank meat grinder) and I found that if I open the gnurled grinder plates out to maximum opening and run the parchment beans through it, it cracks most of the parchment off (or enough to easily remove remnants by hand quickly). A second run through completes up to 90% parchment removal from the rest. Quick, easy and doesn’t damage the beans. Hope that’s useful/helpful
Wow! Super awesome tip! Thank you for sharing
Parchment coffee should be 15-16% for dry milling & 10-11% for roasting.
We dry to 11% for exportation here in Nicaragua. That’s the standard they use.
In Hawaii we dry to between 10-12% for parchment, milling, and green/parchment storage.
Hello! In your experience is this a reliable moisture meter? I am interested in acquiring one to measure the moisture of cocoa beans. By the way, great video.
Thank you Diego! It’s been great for coffee, I have been using it for multiple years now. I have never used it for cacao.
Hello, can this be used for cacao beans?
Yes it can! it can be used for parchment coffee, green coffee and cacao beans
A KettPM650 device gave me a reading of parchment coffee of 10.6% while my Agratronix gave me a reading of 16% :/
both set to 0% calibration and to the Parchment Coffee setting
By any chance have you tried this tool against the coffee pro? I’m trying to decide which one to get.
I have not compared them before! It's been 4 years and the Agratronix is running strong. good luck!
Is ot come with a chargeable battery or a replaceable one ?
Emerson Iam from Guatemala. When you have the test of parchment (pergamino) in your video the lot have 10.7% the same lot but in green coffee will be higher o the same. Normally the coffee to sale is 12%
I have these equipment. My question is if I do the pergamino the test 12% if I do the same coffee but with out the pergamino GREEN coffee. The test will be lower %
Saludos! The acceptable level can vary between 10%-12% for selling, with 12% being the preferred number like you mention. From what I experienced I remeasured the Moisture levels after removing the parchment and the green beans moisture level remained the same.
There are some factors that can affect the moisture levels during the (pergamino stage), like for example if the coffee takes on moisture due to it's storage condition. In my opinion setting up a proper sampling process can help you ensure quality and keep your moisture levels consistent.
I hope this helps answer your questions. Thanks for watching my video! Cheers!
Este sirve para medir con la corteza
電池はどのタイプを使用しますか？
Will this work to test moisture in roasted coffee as well?
Good question, I do not think it works for roasted.
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