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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 form for coffee and cocao with the most frequently requested analyses, just print it out, fill in and return it to us.

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

Most requested Parameters:

– Ochratoxin A (OTA)
– dry matter
– Caffeine
– Theobromine
– Acrylamide
– foreign particles
– Pesticides
– Glyphosate
16-O-Methylcafestol (differentiation between Robusta and Arabica)
– Microbiology
– heavy metals

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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