Microwave aquametry of roasting coffee beans

We constructed a fluidsed-bed coffee roaster with a roast chamber that is also a microwave cavity in order to measure water content of roasting coffee. We identify factors involved in roasting that influence the data. We present a new approach to the problem of interpreting measurements that are noisy as a result of bean movement in the fluidised bed. Cleaned data permit aquametry throughout the roast. We seek the ideal point when an expert roaster would terminate the roast, but this measurement found no events or conditions that signal the ideal endpoint for a roast.