Green coffee — Determination of loss in mass at 105 degrees C
ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).
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