ILT-U-3214
Green coffee determination
V1:
DETERMIANTION | METHOD |
| Green coffee bean size (sieves 18, 17, 16, 15, and 14) | ISO 4150 NTC 5248 |
| Green coffee bulk density | ISO 6669 NTC 4607 |
| Green coffee olfactory and visual examination of foreign matter and defects. | NTC 2324 ISO 4149 |
| Green coffee sensory analysis – cupping | Specialty Coffee Association and Coffee Quality Institute protocols and sensory standards. |
V2:
| DETERMIANTION | METHOD |
| Green coffee bean size (sieves 18, 17, 16, 15, and 14) | ISO 4150 NTC 5248 |
| Green coffee bulk density | ISO 6669 NTC 4607 |
| Green coffee olfactory and visual examination of foreign matter and defects. | ISO 4149 NTC 2324 |
| Green coffee sensory analysis – cupping | Specialty Coffee Association and Coffee Quality Institute protocols and sensory standards. |
| Moisture Content | ISO 6673 |
| Bean Color | Visual Inspection |
| Arabica Defect Count / Grading | SCA and GCA schedules |
| Robusta Defect Count / Grading | ICO/LIFFE, reference ISO 41049 & ISO 10471 |
V3:
DETERMIANTION | METHOD |
| Green coffee bean size (sieves 18, 17, 16, 15, and 14) | ISO 4150 NTC 5248 |
| Green coffee bulk density | ISO 6669 NTC 4607 |
| Green coffee olfactory and visual examination of foreign matter and defects. | ISO 4149 NTC 2324 |
| Green coffee sensory analysis | Specialty Coffee Association and Coffee Quality Institute protocols and sensory standards. NTC 4833 |
| Mass loss at 105 °C. | NTC 2325 |
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