Café vert — Détermination de la perte de masse à 105 °C

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.