Methods of test for coffee and coffee products Green and roasted coffee. Determination of free-flow bulk density of whole beans (routine method)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-01-1996

Publisher

British Standards Institution

Committees responsible
National foreword
Introduction
Method
1 Scope
2 Normative references
3 Definition
4 Principle
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Calculation
10 Repeatability
11 Test report
Figure
1 Apparatus for the determination of the free flow bulk
density of coffee in whole bean form (green or roasted)

This International Standard specifies a method for the determination of the bulk density of whole green or roasted coffee beans under free-flow conditions from one container to another. It is to be distinguished from any method determining packed bulk density.

The determination of either percentage moisture content or loss in mass on oven heating is also important and should be carried out at the same time as that of the bulk density determination.

The method is not recommended for measurement of the bulk density of ground roasted coffee.

Committee	W/-
DevelopmentNote	Also numbered as ISO 6669 Supersedes 94/502656 DC (08/2005)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	94/502656 DC : MAY 94

BS 5456:1989	Glossary of terms relating to coffee and its products
BS 5752-7:1984	Methods of test for coffee and coffee products Green coffee: determination of loss in mass at 105°C
BS 6379-1:1983	Sampling of coffee and coffee products Method of sampling green coffee in bags
BS 5752-14:1995	Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
BS 5752-2:1984	Methods of test for coffee and coffee products Green coffee: determination of moisture content (routine method)
BS 5752-13:1995	Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)