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ISO 11294:1994Published

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

Café torréfié moulu — Détermination de la teneur en eau — Méthode par détermination de la perte de masse à 103 degrés C (Méthode pratique)

Abstract / scope

Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.