Why Big Beans Are Breaking Your Roast
If your Tanzanian beans are losing flavor faster than you can say “roast,” you’re not alone. Roasters often grapple with the tricky balance between bean size and roast potential, and when beans exceed 7mm in diameter, the consequences can be subtle but devastating. Larger beans have less surface area relative to their volume, which means they retain moisture longer—and that’s a problem. The result? A fruity start that fades quickly, leaving behind an ashy note that feels like a betrayal of the bean’s promise. The key lies in understanding how size impacts moisture retention. Beans over 7mm struggle to dry…
