What happens if moisture is not present before reaching 1 C during roasting?

During the roasting process, moisture present in the green coffee beans plays a crucial role in the transformation of the beans. If moisture is not adequately present before the temperature reaches 1 C, it means that the beans are not undergoing the necessary phase of drying that typically occurs at the beginning of the roasting cycle.

When there is insufficient moisture, the heat applied to the beans can lead to rapid temperature increases without the moderating effect of moisture evaporation. This can result in the heat penetrating directly into the bean material too quickly, potentially causing uneven roasting and preventing the favorable development of flavors.

Beans that have not been properly dried can also become over-roasted on the exterior before the interior reaches the desired roast level, leading to a less desirable profile. Therefore, having the right amount of moisture is key to ensuring that the roasting process allows for proper flavor development and even cooking of the beans.