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 firstname.lastname@example.org.
Scope of Analysis:
- Appearance, Odor, Flavor
- Chlorogenic acid
- Defect countign of raw coffee beans
- Dry matter
- Pollution impurities
- Sieve analysis
- Trigonellin and N-methylpyridine
- Water-soluble extract
- 16-O-Methylcafestol (Authenticity 100 % Arabica)
Residues / Contaminants
- Chlormequat / Mepiquat
- Elementanalysis / heavy metals
- Furan / 2-Methylfuran / 3 Methylfuran
- Mineral oil residues (MOSH/MOAH)
- Ochratoxin A
- PAH (polycyclic aromatic hydrocarbons)
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