SOP: Analysis of Roasted and Ground Coffee — Sample Preparation and Method References

GIFSQ — Global Institute for Food Safety & Quality

1.5.1 Preparation of sample for ground coffee

Grind the sample in a grinder to pass through No. 30 mesh sieve. Mix well to get homogeneous sample. Store sample in a tightly stoppered bottle. Withdraw portion for analytical determinations.

Reference: AOAC, 920.91 (sample preparation of coffee).

Methods

• Moisture — see the determination of moisture content in tea and coffee
• Total Ash — see the determination of total ash in tea and coffee
• Acid Insoluble Ash — see the determination of acid insoluble ash in tea and coffee
• Water Soluble Ash — see the determination of water soluble ash in tea and coffee
• Alkalinity of Ash — see the determination of alkalinity of ash in tea
• Water Extract — see the determination of water extract in tea and coffee
• Crude Fibre — see the determination of crude fibre in tea and coffee
• Caffeine — see the determination of caffeine in tea and coffee