DIN ISO 6673:2007
Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03
- Standard No.
- DIN ISO 6673:2007
- Release Date
- 2007
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN ISO 6673:2007-03
- Latest
- DIN ISO 6673:2007-03
- Replace
- DIN ISO 6673:2005 DIN ISO 6673:1986
- Scope
- This International Standard specifies a method for the determination of the loss in mass at 105 ℃ 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).
DIN ISO 6673:2007 Referenced Document
- ISO 3509 Coffee and coffee products - Vocabulary
DIN ISO 6673:2007 history
- 2007 DIN ISO 6673:2007-03
- 2007 DIN ISO 6673:2007 Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03
- 0000 DIN ISO 6673:2005
- 0000 DIN ISO 6673:1986
