Why is the water content of green coffee significant?

The water content of green coffee is significant primarily because it determines the thermal energy required for reaching specific temperatures during the roasting process. When green coffee is roasted, the water content plays a critical role in how the beans absorb heat. Green coffee typically contains around 10-12% moisture, and this moisture level impacts how much energy is needed to evaporate the water before the actual roasting of the beans can occur.

In essence, higher moisture content requires more energy for evaporation, which affects the heat transfer and temperature dynamics throughout the roasting cycle. If the correct amount of energy is not supplied based on the water content, it could lead to uneven roasting or undesirable flavors in the final product. Understanding this relationship allows roasters to adjust their roasting parameters to achieve the desired roast profile effectively.

While the other options may touch on various aspects of coffee roasting, understanding the role of water content in determining thermal energy is crucial for controlling the roasting process and achieving optimal flavor development.