DIN Standards Committee Food and Agricultural Products
Green coffee — Determination of loss in mass at 105 °C (ISO 6673:2025)
Abstract
This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This method serves as a reference method for calibrating methods of determining the water content.
Begin
2026-02-04
Planned document number
DIN ISO 6673
Project number
05702858
Responsible national committee
Responsible international committee
ISO/TC 34/SC 15/WG 22 - Determination of loss in mass
previous edition(s)
Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003)
2007-03
