Multi-part Document
BS 5752 - Methods of test for coffee and coffee products
https://doi.org/10.3403/BS5752
This is a multi-part document divided into the following parts:
- Part 1 Methods of test for coffee and coffee products. Green coffee. Determination of moisture content (basic reference method)
- Part 2 Methods of test for coffee and coffee products. Green coffee: determination of moisture content (routine method)
- Part 3 Methods of test for coffee and coffee products. Coffee: determination of caffeine content (reference method)
- Part 4 Methods of test for coffee and coffee products. Green coffee: olfactory and visual examination and determination of foreign matter and defects
- Part 5 Methods of test for coffee and coffee products. Green coffee: size analysis by manual sieving
- Part 6 Methods of test for coffee and coffee products. Instant coffee. Determination of loss in mass at 70°C under reduced pressure
- Part 7 Methods of test for coffee and coffee products. Green coffee: determination of loss in mass at 105°C
- Part 8 Methods of test for coffee and coffee products. Green coffee: determination of proportion of insect-damaged beans
- Part 9 Methods of test for coffee and coffee products. Instant coffee: determination of insoluble matter content
- Part 10 Methods of test for coffee and coffee products. Instant coffee: size analysis
- Part 11 Methods of test for coffee and coffee products. Instant coffee: determination of free-flow and compacted bulk densities
- Part 12 Methods of test for coffee and coffee products. Coffee: determination of caffeine content (routine method by HPLC)
- Part 13 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)
- Part 14 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
- Part 15 Methods of test for coffee and coffee products. Instant coffee: determination of free and total carbohydrate contents by high performance anion-exchange chromatography
- Part 16 Methods of test for coffee and coffee products. Green and roasted coffee. Determination of free-flow bulk density of whole beans (routine method)