Just to make sure I understand correctly:

-Dew point temperature:
-is the highest temperature that vapor will condense onto an object. Anything lower than this temperature will cause condensation. Does this mean that any temperature higher than
dew point would cause evaporation?
-How low you have to drop the current air temperature with the current moisture in the air, to start causing the moisture in the air to condense (100% relative Humidity / Saturated Air)

-Absolute Humidity: The actual measure of how much water is in the air regardless of temperature and what it could hold

-Relative Humidity: is the amount of moisture in the air compared to the max it could hold at the current temperature. Hotter air is capable of holding more moisture. Does the air "want" to be at 100% humidity, therefore it will evaporate more water to get to 100% humidity / Dew Point?

I am currently investigating the effects of temperature and humidity on coffee bean moisture content. We have seen that during very humid days, we will pick up moisture over time and during low humidity days we lose moisture in the bean. Is this effect more connected to the Dew Point or the relative humidity? I believe it is completely due to the relative humidity, do you agree? There have been studies to determine at different humidities, what internal moisture does the coffee bean equilibrate to. For example a Dark Roasted Arabica bean will decrease in weight (moisture evaporating) when the relative humidity is below 50% and will increase to approximately 4.1% moisture at 65% humidity.