Detection of sediment and peels in roasted ground coffee

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.