What is the drying phase in coffee roasting?
The drying stage is the first phase of roasting, when the remaining moisture in green coffee (typically around 10–12%) begins to evaporate. Though beans are dried at origin, this stage is essential to prepare them for the chemical reactions that drive flavour development later in the roast.
As the roast begins and heat is applied, moisture loss accelerates until about 6% is removed. After that, the rate of water loss slows, and the beans begin transitioning into the yellowing phase. Managing this stage well helps set up an even roast and prevents uneven development later on.