ISO 6673:2025 PDF

Name: ISO 6673:2025 — Green coffee — Determination of loss in mass at 105 °C
SKU: ISO 6673:2025
Price: 25 EUR
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Green coffee — Determination of loss in mass at 105 °C

Название (английский):

ISO 6673:2025

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

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 5
Дата публикации:: 25 ноября 2025 г.
Издание:: ISO IS 6673 edition 3 version 1
ICS:: 67.140.20

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Описание (английский):

This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document 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. This method serves as a reference method for calibrating methods of determining the water content.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 6673:2025 - "Green coffee - Determination of loss in mass at 105 °C" defines a reference laboratory method for measuring the loss in mass at 105 °C of green (unroasted) coffee. The procedure is applicable to both decaffeinated and non‑decaffeinated green coffee (as defined in ISO 3509) and, by convention, can be used to determine water content. ISO 6673:2025 is intended as a reference method for calibrating routine moisture-determination methods.

Key topics and technical requirements

Principle: Heat a test portion at 105 °C ± 1 °C for 16 h ± 0.5 h at atmospheric pressure; measure mass loss (principally water and volatile matter).

Test portion: Approximately 10 g of green coffee spread in the dish.

Apparatus:

Oven with forced ventilation and calibrated temperature control.
Dish with close-fitting lid (aluminium, glass or stainless steel; ≈90 mm diameter, 15–30 mm height).
Analytical balance with 0.1 mg resolution.
Desiccator with effective desiccant.

Procedure highlights:

Pre‑dry dish and lid at 105 °C, cool in desiccator, weigh.
Weigh dish + sample (covered), dry with lid removed, cool, reweigh.
Perform three determinations on the same test sample and report the arithmetic mean.

Result expression:

Loss in mass w (%) = (m0 − m1) / (m0 − m) × 100
- m = mass of dish + lid
- m0 = mass of dish + sample + lid before drying
- m1 = mass of dish + sample + lid after drying

Uncertainty and precision:

Uncertainty assessment follows ISO/IEC Guide 98-3 (GUM).
Interlaboratory data (14 labs) show repeatability limits roughly 0.11–0.34% and reproducibility limits roughly 0.54–1.19%, depending on sample.

Applications and practical value

Serves as a reference method for calibrating rapid or automated moisture analyzers used in coffee quality control.

Used in quality assurance, incoming inspection, export/import testing, research, and method validation where an authoritative water-content measurement is required.

Useful for establishing contract specifications and ensuring compliance with moisture-related storage and handling requirements (mold risk, weight-based trade).

Who should use ISO 6673:2025

Coffee testing laboratories and QA/QC teams in green‑bean trading, roasting, and storage facilities.

Regulatory and standards bodies, research institutions, and equipment manufacturers validating moisture measurement systems.

Exporters, importers and commodity graders requiring a reproducible reference method.

ISO 6673:2025 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and practical value

Who should use ISO 6673:2025

Related standards

Технические детали

SIST ISO 3509:2011

Coffee and coffee products -- Vocabulary

SIST EN ISO 407:2023

Small medical gas cylinders - Pin-index yoke-type valve connections (ISO 407:2023)

ISO 5725-6:1994/Cor 1:2001

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