BS ISO 6673:2003,Green coffee — Determination of loss in mass at 105 degrees C.BS ISO 6673:2003 pdf free download here.
2 Normative references
ISO 3509, Coffee and its products- Vocabulary.
6 Sampling
It is important the laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage.
Sampling is not part of the method specified in this Intemational Standard. A recommended sampling method is given in ISO 4072.
It is important to proceed as rapidly as possible when samples are exposed to the atmosphere, in order to prevent any pick up or loss of moisture.
7.2 Test portion
Place a test portion of approximately 10 g into the prepared dish (see 7.1) and spread the beans uniformly over the bottom of the dish.
Cover the dish with its lid and weigh to the nearest 0, 1 mg.
ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee.
ISO 6673:2003 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).
BS ISO 6673:2003 pdf free download
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