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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.

Here you will find our order forms  and scope of analysis for coffee and cocao with the most frequently requested analyses.

We also offer tailor-made special solutions for special requests. Simply send your request to

Scope of Analysis:

Quality Parameters

  • Acidity
  • Appearance, Odor, Flavor
  • Ash
  • Caffeine
  • Chlorogenic acid
  • Defect countign of raw coffee beans
  • Dry matter
  • Microbiology
  • pH-value
  • Pollution impurities
  • Sieve analysis
  • Theobromine
  • Trigonellin and N-methylpyridine
  • Water-soluble extract
  • 16-O-Methylcafestol (Authenticity 100 % Arabica)

Residues / Contaminants

  • Acrylamide
  • Bromide
  • Chlormequat / Mepiquat
  • Elementanalysis / heavy metals
  • Ethylacetate
  • Furan / 2-Methylfuran / 3 Methylfuran
  • Glyphosate
  • Mineral oil residues (MOSH/MOAH)
  • Ochratoxin A
  • PAH (polycyclic aromatic hydrocarbons)
  • Pesticides

Do you have further questions about the analysis of coffee and cocoa? Please do not hesitate to contact us:


Tel: +49 (0)421 / 59 66 070


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