Analysis of _
Coffee and Cocoa
2.25 billion cups of coffee in several variations are consumed each and every day.
We analyse green coffee, roasted coffee, soluble coffee, chicory/grain extracts, as well as coffee and cocoa-containing beverage powders, in accordance with the highest quality standards. The mould toxin ochratoxin A (OTA), as well as process contaminants such as acrylamide and furan, which also play a decisive role in such cases. The addition of Robusta coffee to 100% Arabica coffee can be detected by analysing the parameter 16-O-Methylcafestol.
Quality Parameters & Residues/Contaminants
Quality Parameters
- Acidiry
- Appearance, Odor, Flavor
- Ash
- Caffeine
- Chlorogenic acid
- Dekalrationsprüfung
- Defect counting of raw coffee beans
- Dry matter
- Mikrobiology
- Nutritional analysis (BIG 8)
- pH-value
- Pollution impurities
- Sieve analysis
- Theobromine
- Trigonellin and N-methylpyridine
- Water-soluble extract
- 16-O-Methylcafestol (Authenticity 100 % Arabica)
Residues / Contaminants
- Acrylamide
- Bromid e
- Chlormequat / Mepiquat
- Ethylacetate
- Furan / 2-Methlyfuran / 3-Methlfuran
- Glyphosate
- Heavy metals
- Mineral oil residues (MOSH/MOAH)
- Ochratoxin A (OTA)
- PAH (polycyclic aromatic hydrocarbons)
- Pesticides
Newsletter & Facts
FAQ: Frequently Asked Questions
Can you send us a general price list?
We do not send out price lists, but we would be happy to provide you with a quote tailored to your specific needs. Any discounts we offer are based on expected revenue. We also offer customized analysis packages as well as an optional express service (for an additional fee, subject to availability) should you ever need results very urgently. Please contact us!