Wet or dry does not refer to the actual roasting process, but rather to the cool down process. During roasting the green coffee is exposed to hot air to rapidly bring the temperature from 25 degrees to 100 degrees in a matter of 15 minutes. About 20% of the moisture is evaporated, creating a 15%-20% difference in weight from green to roasted. To make up for the loss, roasters quench the coffee with water while the pores are open from the heat.
Usually the roasters will regain whatever is lost during roasting and maybe add additional weight! This is of great advantage since the main concern is quantity while taste and quality often take a seat back.
At Cafe Marcuzzi , we do not water quench our coffee! Our beans are cooled slowly with air. That attributes to our great flavors, but also higher production cost. An easy way to tell the difference is one pound of air cooled coffee will have more volume than one one pound of water quenched coffee. With Marcuzzi you get more beans per pound and MORE flavor in you daily cup of coffee!
