Keywords
Coffee (roasted and ground) , detection of sediment and peels
How to Cite
1.
Lopez FC. Detection of sediment and peels in roasted ground coffee. Rev Inst Adolfo Lutz [Internet]. 1974 Dec. 30 [cited 2024 Jul. 22];34(1-2):29-34. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37054
Abstract
A method to detect sediment and peels in common ground coffee is described in this work. The method consists in the partial defatting of material by using an organic solvent agent, in order to separate the sediment from the coffee powder, thus, causing the latter to get loose-grained; sifting of material to discard the coffee powder which is not interesting for observation through a magnifier; separation and weighing of impurities. In final calculation, a correction factor was used to convert the weight obtained for roasted coffee into that appIying for raw coffee.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1974 Instituto Adolfo Lutz Journal
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