천안에 방문할 일 있어 검색 해보다 리무소 커피를 발견하였다. 직장 다닐땐 천안 출장이 종종 있어서 가긴 했지만 카페를 잘 가본 적이 없었다. 이유는 어떤 직장인이든 저녁에 역시 그 지역에서 술 한잔 하는게 아닌가 ㅋㅋ 어쨌든 매장 오픈 시간이 오전 12시 ~ 오후 22시이었고 나는 오후 1시쯤 방문하였는데 2팀 정도 고객이 있었고. 크로플? 제조하면서 품질 체크하는 모습이었다. 가게 된 계기는 여기서 사용하는 커피는 뉴욕 블루클린에 위치한 SEY COFFEE를 수입하고 있었다. #SEY COFFE 뭔가 싶어 인터넷으로 폭풍 검색.. https://www.seycoffee.com/ Sey Coffee - SEY COFFEE Explore a brilliant spectrum of flavors, arom..

We can also look at how water activity itself behaves over time. Here we see that there is a tendency for coffees to condense between around 0.525 and 0.5, given enough time. This specific range is likely a function of our warehouse conditions more than anything intrinsic to coffee in general. Averages over large sample sets can be deceiving. Given the above chart, we might conclude that only co..

Origins The basic observed relationship between score and Aw is slightly negative, as is that between score change and Aw. Neither is strong. Whilewe do observe lower volatilit with lower Aw coffees, it is important to get a larger look at the data that yields those averages. We can do this with scatterplots. Here we see plots of all scores against Aw, all score changes against Aw,pre-shipment s..

We can take a step back to look at water activity and overall shelf life from a wider perspective. We use a few labeling systems in our longitudinal data set. One of those is for the round in which a coffee is cupped, and another serves to categorize the PSS water activity level. Round is always the PSS, round 2 is the ARR, and rounds 3 and 4 are subsequent SPOT cuppings, spaced by about three m..

Looking at just the score change from PSS to ARR, coffees beginning above 0.610 drop an average of 1.53 points with a standard deviation of change (a of △) of 2.26 compared to 0.96 and 1.89 for those beginning below 0.5. Around 68 percent of coffees beginning above 0.610 Aw arrived between +.73 and -3., while those beginning below 0.550 arrived between +.93 and -2.85 points off their PSSs. We ob..

Finally, we come to the real question that we set out to answer way back when we started measuring water activity. Does Aw reasonably predict shelf life (storage and shipment stability)? This question itself is poorly framed. We mean to ask: Does Aw measured remotely on a sample pulled from a larger lot of specialty green coffee reasonably predict the post-shipment arrival and storage holding ch..