prBAS ISO 6673:2027
Green coffee — Determination of loss in mass at 105 °C
General information
Status:Project
Number of pages:9
Adoption method:Korice
Language:engleski
Edition:2.
Realization date:27.10.2026
Forseen date for next stage code:06.11.2026
Technical committee:BAS/TC 43, Food
ICS:
67.140.20, Coffee and coffee substitutes
Abstract
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.
Lifecycle
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Original document and degree of correspondence
ISO 6673:2025, identical
Relation to BAS standards
Work material
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