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ISO 6673:1983

Withdrawn Date published:

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Green coffee — Determination of loss in mass at 105 degrees C

The method can be considered , by convention, as a method for determining the water content and can be used as such by agreement between interested parties. It consists in heating a test portion at 105 C for 16 h at atmospheric pressure.

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  • BS 5752-14:1995

    Methods of test for coffee and coffee products, Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)

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ISO 6673:1983

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