DEAS 108 9: 2022 
ICS 67.140  
 
© EAC 2022                                                                                                                              1st Edition  2022  
 DRAFT EAST AFRICAN STANDARD  
Coffee premix  — Specification  
EAST AFRICAN COMMUNITY  DEAS 108 9:2022 
ii © EAC 2022 – All rights reserved  
 Copyright notice  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 108 9:2022 
© EAC 2022 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Ingredients  ................................ ................................ ................................ ................................ .............  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  2 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Pesticides residues  ................................ ................................ ................................ ...............................  3 
7.2 Heavy metals  ................................ ................................ ................................ ................................ ..........  3 
7.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labellin g ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  4 
 
 DEAS 108 9:2022 
iv © EAC 2022 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products  and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East Afr ican Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private secto r 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East Africa n Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC, Coffee, Cocoa, Tea and 
related products.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC s hall not be held responsible for identifying any or all such patent rights.  DRAFT EAST AFRICAN STANDARD  DEAS 108 9:2022 
 
© EAC  2022 – All rights reserved  1 
 Coffee premix  — Specification  
1 Scope   
This Draft East African Standard specifies the requirements, sampling and test methods for  coffee premix.  
2 Normative references   
The follow ing documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document  (including any amendments) applies.  
EAS 105, Roasted and ground coffee beans — Specification  
EAS 38, Labelling of pre -packaged foods — General requirements  
Codex Stan  192, General standard for food additive  
ISO 5498,  Agricultural food products — Determination of crude fibre content — General method  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detecti on of Salmonella spp. — Amendment 1: Broader range of 
incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV 
and SC  
ISO 15141,  Cereals and cereal products — Determination of ochratoxin A — High performance l iquid 
chromatographic method with immunoaffinity column cleanup and fluorescence detection  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance  liquid chromatographic method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 17239, Fruits, vegetables and derived products — Determination of arsenic content — Method using 
hydride generation atomic absorption spectrometry  
ISO 21527 -2, Microbiology of food and an imal feeding stuffs — horizontal method for the enumeration of 
yeasts and moulds — part 2: colony count technique in products with water activity less than or equal to 0,95  
AOAC 999.11, Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods, Atom ic Absorption 
Spectrophotometry after Dry Ashing  
3 Terms and definitions   
For the purposes  of this document, the following terms and definitions apply .  
2 © EAC 2022 – All rights reserved  
 ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
Coffee premix  
mixture or blend of coffee (instant/roasted and ground coffee) with one or more ingredients.  
3.2 
foreign matter  
organic or inorganic  material other than coffee premix  
3.3 
Creamer  
milk or milk substitute  
3.4  
Instant coffee  
dried, water -soluble product, obtained exclusively from roasted coffee by physical methods using water as the 
only carrying agent that is not derived from coffee  
3.5 
roasted ground coffee  
product obtained by grinding roasted coffee beans  
4 Requirements  
4.1 Ingredients  
coffee premix shall contain:  
a) Instant coffee complying with EAS 975 or roasted and ground coffee complying with EAS 105  
b) One or more of the fol lowing :  
i. Creamer complying with relevant standards  
ii. Sugar complying with relevant standards  
iii.  Any other permitted food ingredient  
4.2 General requirements   
Coffee premix shall  be: 
a) fine granulated or powdered homogenous mixture;  
b) of characteristi c flavour, colour and odour of the coffee and any other ingredient used;  
c) free flowing; and  
d) free from foreign matters   
© EAC 2022 – All rights reserved  3 
 4.3 Specific requirements   
Coffee premix shall comply with the specific requirements specified in Table 1 when tested according to the 
respective methods of test indicated  therein  
Table 1 — Specific requirements for coffee premix coffee   
S/N Parameter  Limits  Test method  
i Moisture, % by mass, max.  5 AOAC 925.45A  
iii Total ash % by mass, max.  15 AOAC 920.93  
iv Acid insoluble ash, % m/m max  1  
v Caffeine (on wet 
basis), %  Non decaffeinated coffee as 
min 0.8 AOAC 979.11  
 Decaffeinated coffee as max  0.3 
vi pH 5-8 AOAC 970.21  
 
5 Food  additives   
The use of f ood additives in coffee premix shall comply with Codex Stan  192  
6 Hygiene  
6.1 Coffee premix shall be processed and handled in accordance with the appropriate provisions stipulated in 
EAS 39 . 
6.2 Coffee premix shall not exc eed microbiological limits in Table 2 when tested in accordance with test 
method s specified therein . 
Table 2  — Microbiological maximum limits for coffee premix  
S/N Microorganism  Maximum limits  Test method  
ii Escherichia coli , CFU /g Absent  ISO 16649 -2 
iii Salmonella spp, /25g  Absent  ISO 6579 -1 
vi Yeasts and moulds CFU  /g  103 ISO 21527 -2 
7 Contaminants  
7.1 Pesticides residues  
Coffee premix shall comply with those maximum pesticide  residue limits established by th e Codex 
Alimentarius Commission online d atabase.  
7.2 Heavy metals  
Coffee premix shall not exceed maximum heavy metal limits established by the Codex Alimentarius 
Commission    
4 © EAC 2022 – All rights reserved  
 7.3 Mycotoxins  
Coffee premix shall not exceed 10 µg/kg of Ochratoxin A when tested in accordance with ISO 15141 . 
8 Packag ing  
Coffee premix shall be packaged in containers made from food grade packaging material and sealed in a 
manner that will safeguard the hygienic, nutritional and organoleptic properties of the product throughout the 
shelf life of the product . 
9 Labelling   
In addition to the labelling requirements specified in EAS 38, packages of Coffee premix shall be labelled 
legibly and indelibly with the name of the product  
10 Sampling  
Sampling shall be done in accordance with Codex Stan 234  
 
 
 DEAS 1089: 2022    
 
© EAC  2022  – All rights res erved