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CChemistryMathematicsS2 to S5Agriculture · Industry
Coffee lab: drying parchment coffee
Rwanda’s coffee is famous for its quality, and drying is a key step. Dry the coffee to the right moisture: too wet and it goes mouldy, too dry and it loses quality.
LevelS2 to S5 (and TVET)
TimeAbout 30 min
You usePercentages, mass balance, rates
PriceFree: no account
🎯 Aim
To investigate how drying conditions affect the moisture of coffee and to use mass balance to calculate water lost and final mass.
You will learn to
- Calculate moisture content from masses.
- Use dry matter to find the final mass (mass balance).
- Explain why the drying rate falls.
- Choose good drying practices.
🧭 What to do
- Read the moisture on day 0, then move the day slider.
- Change the Layer thickness and Turning the beans: how many days to 11.5 %?
- Choose Rainy weather with and without a Cover.
- Read the mass on the table and the water evaporated.
- Answer the questions with the class data.
- Write your conclusion and download your lab report.
📋 The data
Mass of a sample tray of coffee during drying (55 % moisture at the start).
🧠 Investigate: answer from the data
Type your answer and tap Check. Use 💡 Hint first; open the method only when you are stuck.
➕ Get more from this experiment
📝 Free
Print the worksheet (button above), download the data, and save your report. Teachers can project this page in class.
📦 Premium Lab Pack
1 000 RWF
- Practical worksheet: drying fruits or beans at school and weighing them
- Moisture and mass balance problems
- Teacher guide and answer key
- Exam-style questions with marking scheme
👩🏫 For teachers
Use it as a practical when apparatus is missing, as homework, or as a project. Free lesson plans help you plan, teach and assess.
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