Interesting, however....without a looot more research and upfront data collection it will be very difficult to draw hard conclusions. If someone can desiccate some beans with silica or something, measure the water content and then compare to similarly aged beans from the same batch, do that with several varieties, collect data on grind distribution and taste in the cup after optimizing extraction we may know more. That said, intuitively it makes sense that a drier bean will shatter differently the a moist bean.

Think I'll try storing some of my next roast in a jar containing some drying agent and some in a similar jar without and see what gives...just for fun.

maybe we should nudge socraticcoffee?