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.
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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