Why Drying Matters In general, an unprocessed, ripe coffee bean contains around 45–55% moisture after picking. The International Coffee Organization states that dried, processed green coffee beans should have a moisture content of 8–12.5% with the exception of “speciality coffees that traditionally have a high moisture content, e.g. Indian Monsooned coffees.” The correct moisture content contributes to balanced acidities and a desirable aroma, which in turn help achieve good cupping scores. There’s some debate over the best moisture level, but 10–12% is generally accepted. Coffee beans are dried in different ways depending on which processing method is used. Natural processing is when ripe cherries are dried with the cherry still attached. Leaving the pulp on during drying results in a sweet, fruity coffee. But there is greater risk of over-fermentation and mold developing because of the high level of moisture involved. Washed/wet coffees have had their pulp removed and mucilage is broken down by fermentation before the beans are dried. Since there’s no pulp left on the beans, there is less chance of over-fermentation or mold developing. This method of processing allows the flavors of the coffee to shine, whether it’s sparkling acidity or a rich, creamy body. But it depends on slow and consistent drying. Thank you for allowing Accurate Weighing Scales (U) Ltd the privilege to serve you in advance. For inquiries on deliveries contact us Office +256 (0) 705 577 823, +256 (0) 775 259 917 Address: Wandegeya KCCA Market South Wing, 2nd Floor Room SSF 036 Email: weighingscales@countrywinggroup.com

1. Electronic Analytical Balance
electronic analytical scale balance Analytical balances are precision measuring
instruments used in quantitative chemical analysis, to determine the mass of
solid objects, liquids, powders and granular substances. Today, electronic
balance use the principle of magnetic force restoration, offering readability up
to .0001 g.
Industries That Use Analytical Balances
The precise measurements offered by an analytical scale makes it a critical
piece of equipment for any sector that relies on quantitative chemical analysis.
They are available in various shapes and sizes and can display readouts in
various units, making them suitable for a wide range of industry applications.
These include pharmaceutical, food, plastics and chemical manufacturing,
quality assurance labs and calibration laboratories, etc. No matter what type of
analytical method you use, analytical balance precision and accuracy are
essential for weighing samples as well as reagents for solution preparation.
Using an Analytical Lab Balance
The first step is to prepare the balance for weighing your sample, by leveling
and zeroing it. Check whether the leveling bubble on the weighing chamber’s
floor is centered, or adjust the leveling screws located underneath. Then, close
the chamber doors and briefly press down on the control bar till a row of zeros
is displayed.
Solid objects can be weighed directly on the balance pan, by opening the
chamber doors and placing the object on the pan. The readout will be
displayed after you close the doors.

2. Use the appropriate container for weighing liquids, powders, or granular
substances. Start by placing the container on the pan and zeroing the balance.
Then, carefully add the sample (either directly, or by removing the container
and making sure the control bar is untouched), close the doors and check the
readout.
If any chemicals have spilled on the balance, it should be cleaned
thoroughly. Shut it down (by gently raising the control bar) after you’re done
using with your weighing procedures for the day.
These sensitive devices are easily affected by air currents, temperature and
other physical variables, so they are enclosed or shielded to reduce exposure.
Still, the enclosures will not be able to protect them completely.
Best Location for an Analytical Balance
These sensitive devices are easily affected by air currents, temperature and
other physical variables, so they are enclosed or shielded to reduce exposure.
Still, the enclosures will not be able to protect them completely.
You need to ensure they’re placed in a secure location that is quiet, clean,
temperature-controlled and draft-free.
If the building floor isn’t level, the analytical scale should be placed near an
outside wall to reduce misalignment issues.
They should be placed on a sturdy and level weighing table, with a cork or
rubber layer to absorb vibrations.
For higher accuracy and readability, use a balance with a self-correct feature
or additional filters against physical influences.
Physical Influences and Calibration

3. Analytical balance readouts can be affected by changes in the sample and/or
container as well as other physical influences.
Use clean and dry containers for samples, and avoid beakers with large or
wide openings. Pick the smallest container possible, and cover it if needed.
Condition the sample/container to the prevailing temperature, to avoid
issues with repeatability and weighing results. You may also find drifts in the
readout value (even with a stable display when the balance isn’t loaded)
otherwise.
Evaporation may occur in uncovered samples/containers, or they may
absorb water if handled with bare fingers. Readouts could increase or decrease
continuously, or you may find drift (even with a stable display when the
balance isn’t loaded).
Electrostatically charged samples/containers (e.g. glass or plastic) or very
low humidity may cause non-repeatable values or drifts in one direction. Shield
the sample with metal foil or a metal container, increase the humidity and
neutralize static electricity with an ionizing blower.
Magnetic force fields can lead to stable but non-repeatable values, or
changes in display based on the sample’s position. Avoid using magnetic
stirring bars, shield samples with Mumetal foil or non-magnetic objects, use
anti-magnetic weighing pans and demagnetize the pan before weighing.

4. To maintain analytical balance accuracy, it’s important to calibrate it on a
regular basis
If your balance offers an internal calibration feature that requires minimal
user input, follow the manufacturer’s instructions and use this feature
regularly. However, if quantitative chemical analysis plays a critical role in your
industry (e.g. food or pharma), conduct your own tests as well.
t’s a good idea to set up a regular calibration schedule, so your balances can be
tested for accuracy every few months. Also, make sure to recalibrate them in
case of any environmental changes (e.g., relocating the device).
The appropriate calibration settings for a certain environment can be
determined with certified calibration masses, which is especially crucial when
you’re calibrating sensitive instruments like analytical balances.

5. Physical Influences and Calibration
Analytical balance readouts can be affected by changes in the sample and/or
container as well as other physical influences.
Use clean and dry containers for samples, and avoid beakers with large or
wide openings. Pick the smallest container possible, and cover it if needed.
Condition the sample/container to the prevailing temperature, to avoid
issues with repeatability and weighing results. You may also find drifts in the
readout value (even with a stable display when the balance isn’t loaded)
otherwise.
Evaporation may occur in uncovered samples/containers, or they may
absorb water if handled with bare fingers. Readouts could increase or decrease
continuously, or you may find drift (even with a stable display when the
balance isn’t loaded).
Electrostatically charged samples/containers (e.g. glass or plastic) or very
low humidity may cause non-repeatable values or drifts in one direction. Shield

6. the sample with metal foil or a metal container, increase the humidity and
neutralize static electricity with an ionizing blower.
Magnetic force fields can lead to stable but non-repeatable values, or
changes in display based on the sample’s position. Avoid using magnetic
stirring bars, shield samples with Mumetal foil or non-magnetic objects, use
anti-magnetic weighing pans and demagnetize the pan before weighing.