FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 105
First Edition
2010-mm-dd
 
Reference numbe r
FDUS EAS 105: 1999
 © UNBS 2010
  
Roasted coffee beans and roasted ground coffee – 
Specification 
 FDUS EAS 105: 1999  
 
© UNBS  2010 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2010 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
 FDUS EAS 105: 1999 
© UNBS  2010 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 105:1999, Roasted coffee beans and roasted ground coffee – 
Specification, is identical with and has been reproduced fr om an East African Standard, EAS 105:1999, 
Roasted coffee beans and roasted ground coffee – Specification, and is being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and Agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appea r, they should be replaced by "Uganda Standard." 
 
 EAS 105: 1999
ICS 67.140
 
© EAS 1999                                                                                                                                 First Edition 1999
 
EAST AFRICAN STANDARD 
Roasted coffee beans and roasted ground coffee – Specification 
 
EAST AFRICAN COMMUNITY EAS 105: 1999 
ii 
© EAS 1999 – All rights reserved 
 Contents Page 
Foreword............................................................................................................................................................ iv  
1 Scope...................................................................................................................................................... 1  
2 Normative re feren ces ........................................................................................................... ................ 1  
3 Terms and de finiti ons.......................................................................................................... ................. 1  
4 Requirements ................................................................................................................... ..................... 3  
4.1 Descript ion ............................................................................................................................................ 3  
4.2 Freedom from extraneous matter and im purities.............................................................................. 3  
4.3 Cup-test....................................................................................................................... ........................... 3  
4.4 Particle size  (Grind) .......................................................................................................... .................... 3  
4.5 Hygienic conditi ons:.................................................................................................................................... 4  
4.6 Other Requ iremen ts............................................................................................................. ................. 4  
5 Packing, marking and labelling ................................................................................................. .......... 4  
5.1 Packing ........................................................................................................................ .......................... 4  
5.2 Size of packages ............................................................................................................... .................... 5  
5.3 Marking and labelling .......................................................................................................... ................. 5  
6 Sampling ....................................................................................................................... ......................... 5  
7 Tests.......................................................................................................................... ............................. 5  
ANNEX A  (n ormative) ........................................................................................................... ............................ 6  
A.1 Sampling of roasted  and ground coffee.......................................................................................... ... 6 
A.2 Scale of sampling.............................................................................................................. .................... 6  
A.3 Test samples and reference samples ............................................................................................. .... 7 
A.4 Number of tests and cr iteria for conformity.................................................................................... ... 8 
ANNEX B (normative)  Determin ation of col our and roast ......................................................................... ... 9 
B.1 Apparatus.................................................................................................................. ................................... 9  
B.2 Procedure ...................................................................................................................... ........................ 9  
ANNEX C (normati ve)  Cup-test.................................................................................................. .................... 10  
C.1 Procedure ...................................................................................................................... ...................... 10  
C.2 Evaluation of the liquor ....................................................................................................... ............... 10  
ANNEX D (normative)  Determinatio n of particle size (grind) .................................................................... .1 2 
D.1 Apparatus ...................................................................................................................... ...................... 12  
D.2 Procedure ...................................................................................................................... ...................... 12  
ANNEX E (normative)  Dete rmination of  moisture ................................................................................. ...... 14  
E.1 Procedure ...................................................................................................................... ...................... 14  
E.2 Calculation.................................................................................................................... ....................... 14  
ANNEX F (normative)  Dete rmination of  total ash ................................................................................ ........ 15  
F.1 Procedure ...................................................................................................................... ...................... 15  
F.2 Calculation.................................................................................................................... ....................... 15  
ANNEX G (informative)  Determination of acid insolubl e ash..................................................................... 16 
G.1 Reagent ........................................................................................................................ ........................ 16  
G.2 Procedure ...................................................................................................................... ...................... 16  EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 G.3 Calculation.................................................................................................................... ....................... 16  
ANNEX H (normative)  Determinat ion of water in soluble ash..................................................................... 1 7 
H.1 Procedure ...................................................................................................................... ...................... 17  
H.2 Calculation.................................................................................................................... ....................... 17  
ANNEX J (normative)  Determination of alkalinity of soluble ash .............................................................. 19  
J.1 Reagents ....................................................................................................................... ....................... 19  
J.2 Procedure ...................................................................................................................... ...................... 19  
ANNEX K (normative)  Determinat ion of water-so luble ma tter ................................................................... 20  
K.1 Procedure ...................................................................................................................... ...................... 20  
K.2 Calculation.................................................................................................................... ....................... 20  
ANNEX L (normative)  Determin ation of caffe ine content ......................................................................... .. 21 
L.1 Reagents ....................................................................................................................... ....................... 21  
L.2 Procedure ...................................................................................................................... ...................... 21  
L.3 Calculation.................................................................................................................... ....................... 22  
ANNEX M (normative)  Determinatio n of petroleum ether ex tract.............................................................. 23  
M.1 Apparatus ...................................................................................................................... ...................... 23  
M.2 Reagents ....................................................................................................................... ....................... 23  
M.3 Procedure ...................................................................................................................... ...................... 23  
M.4 Calculation.................................................................................................................... ....................... 23  EAS 105: 1999 
iv 
© EAS 1999 – All rights reserved 
 Foreword 
Development of the East African Standards ha s been necessitated by the need for harmonizing 
requirements governing quality of products and serv ices 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.  
In order to achieve this objective, the Communi ty established an East African Standards Committee 
mandated to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together with the representatives from the private sectors and cons umer organizations. Draft East 
African Standards are circulated to stakeholders th rough the National Standards Bodies in the Partner 
States. The comments received are discussed and in corporated before finalization of standards, in 
accordance with the procedures of the Community. 
East African Standards are subject to review, to keep  pace with technological advances. Users of the 
East African Standards are t herefore expected to ensure that they always have the latest versions of 
the standards they are implementing .  
© East African Community 1999 – All rights reserved 
East African Community 
AICC Building  
Kilimanjaro Wing, 5th Floor 
P.O. Box 1096 
Arusha  
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504255 
E-mail: eac@eachq.org
Web: www.eachq.org   
ISBN EAS 105: 1999 
v 
© EAS 1999 – All rights reserved 
 Introduction 
Roasted and ground coffee  for the preparation of a cup of coffee  is highly prized for its relatively full 
aroma. 
This standard has been prepared in order to ensure  the quality of roasted and ground coffee and to 
safeguard the health of consumers. 
In the preparation of this standard a ssistance was derived from IS 3077: 1972, Specification for 
roasted and ground coffee published by the Indian St andards Institution. 
In reporting the result of a test or analysis made in  accordance with this standard, if the final value 
observed or calculated, is to be  rounded off, it shall be done in  accordance with EAS 124:1999 (see 
Clause 2). 
 EAST AFRICAN STANDARD  EAS 105: 1999
 
1 
© EAS 1999 – All rights reserved 
 Roasted coffee beans and roasted ground coffee – Specification 
1 Scope 
This East African Standard prescribes the requi rements and methods of sampling and test for 
roasted coffee beans and roasted ground coffee . 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For 
dated references, only the edition cited applies. Fo r undated references, the latest edition of the 
referenced document (including any amendments) applies. 
EAS 124:1999, Rounding off numerical values  
EAS 123:1999, Distilled Water – Specification 
TZS 109:1981, Code of hygiene for food processing units – General 
EAS 106:2000, Coffee and its products – Vocabulary 
TZS 419:1989, Coffee – Determination of caffeine content (reference method). 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 acidity 
the organoleptic attribute producing a sharp and pleasing flavour, particularly strong with coffee of certain origins; as opposed to a caustic overfermented sour or bitter flavour. 
3.2 aroma 
odour characteristic of roasted and grou nd coffee with a pleasant sensation. 
3.3 body 
a taste sensation or mouth feeling of more vi scocity usually associated with a strong, full, 
pleasant coffee flavour, as opposed to being thin, but in no way reflecting any increase in true physical viscosity of the fluid. 
3.4 chemical 
foreign flavour originating from contaminants, for example, diesel oil, cardamom etc. present in 
coffee. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 3.5 dark roast 
a dark coloured roasted and ground coffee, whos e darkly roasted beans have visible oil having 
run out of their ruptured cells to the bean surfac es. A reason for a dark roast, beyond full flavour 
development, is to drive off objectionable flavours. 
3.6 earthy 
an undersirable test and odour after storage with damage coffees, resembling the odour of 
freshly uncovered earth, usually due to moulds. 
3.7 flavour 
complex combination of the olfactory and gustatory attributes perceived during testing, which may be influenced by tactile and thermal effects. 
3.8 grassy 
a greenish grassy, or greenish flavour particularly strong with early pickings of new crop Arabicas which have been picked prematurely. 
3.9 green 
a taste caused by under-roasting, thus failing to  develop full coffee flavour, somewhat pasty. A 
sourish flavour imparted by "green" beans, for ex ample, those that have never matured. It should 
be distinguished from grassiness. 
3.10 harsh 
a flavour which is often caustic, unpleasantly sharp, rough, or irritating sometimes described as 
rioy. 
3.11 light roast 
a light coloured roasted and ground coffee, whic h would normally be carried out to below full 
flavour development, to attain high cup acidity. 
2.12 medium roast 
a medium coloured roasted and ground coffee, whose beans have been roasted such that they are neither a light roast nor a dark roast, and have attained full flavour and aroma development. 
3.13 musty 
a flavour often due to poor storage, especially wi th Robustas. Can be due to lack of sufficient 
drying and aging or overheating. Mustiness due to age is not undesirable. 
3.14 new crop 
a fresh light coffee flavour and aroma which enhances the normal characteristics of a coffee blend, particularly flavour and ac idity, as distinguished from wildness or greenness which are 
frequently present in new crop coffees. 
3.15 old crop 
a flavour and aroma in which the normal characteristics of a mature, greenish coffee are weakened or toned down, particularly acidity and flavour, but which can also reflect a 
deterioration of these qualities into a woody or papery flavour with little or no body. 
3.16 rioy 
an unpleasant flavour, which produces a penetrating character that cannot be hidden by blending. It is somewhat medicinal (iodine) wi th possibly woody or fermented overtones. 
3.17 sour 
a sharp excessively acidic biting flavour. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 3.18 unclean 
coffee polluted by stinkers, which renders the coffee unfit for human consumption. Unpalatable 
coffee  or foul coffee. 
3.19 wildness 
the presence of one or more extreme flavour characteristics, usually akin to sourishness or 
fermentation, found in poorly prepared coffees. 
3.20 woody 
a hard woodlike flavour often due to old coffee which has been stored too long as green beans. 
4 Requirements 
4.1 Description 
The roasted and ground coffee shall be prepared only from green coffee beans, which are properly cleaned and are free from any insect in festation. Such green coffee beans shall be 
suitably roasted and ground. The roasting may be done to the desired colour, designated as light roast, medium roast and dark roast, when determi ned by the method prescribed in Annex B. 
4.2 Freedom from extraneous matter and impurities 
The roasted and ground coffee  shall be free from any artificial colouring, flavouring or extraneous 
matter and shall be free from rancid or off-flavour. 
4.3 Cup-test 
The roasted and ground coffee shall be evaluated fo r cup-test in accordance with the procedure 
prescribed in Annex C. 
4.4 Particle size (Grind) 
The roasted and ground coffee shall be graded as extra fine, fine, medium and coarse in 
accordance with Table 1. 
The particle size shall be determined by  the method prescribed in Annex D. 
Table 1 — Particle size of roasted and ground coffee. 
Grade Percent by mass retained 
on 710-micron sieve, 
max Percent by mass retained on 
500-micron sieve, 
max Percent by mass passing 
through 355-micron sieve, 
max 
Extra fine 5 10 Above 50 
Fine 10 15 50 
Medium 20 20 30 
Coarse 30 25 15 EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 4.5 Hygienic conditions: 
The roasted and ground coffee shall be manufactured in premises built and maintained under 
hygienic conditions as prescribed in TZS 109:1981 (see Clause 2). The handling equipment like 
roasters, grinders, and packing equipment shall be clean and free from any objectionable odour. 
4.6 Other Requirements 
The roasted and ground coffee shall comply wi th the requirements given in Table 2. 
Table 2 — Requirements for roasted and ground coffee 
Characteristics Requirements Method of Test (refer to 
annexes) 
Moisture (at time  of packing),  
percen t by mass, max. 3,0 to 5,4 E 
Total ash (on dry basis),  
percent by mass. 3,0 to 6,0 F 
Acid insoluble ash (on dry basis) 
percent by mass, max. 1,0 G 
Water soluble ash (on dry basis) 
percent by mass of total ash,  min 65,0 H 
Alkalinity of soluble ash in ml of 0,1 moles/ 
hydrochloric acid, (on dry basis) 
per gram of material  3,5 to 5,0 J 
Water soluble matte r (on dry basis),
percent by mas s 26,0 to 35,0 K 
Caffeine (on dry basis), 
percent by mass, min 1,0 L 
Petroleum ether extract (on dry basis),
percent by mass, min 8,5 M 
5 Packing, marking and labelling 
5.1 Packing 
The roasted and ground coffee shall be packed in clean, sound and suitable food grade 
containers like tinplate, glass,  bags made of cellophane, metal foil, plastic films and laminates. 
The roasted and ground coffee may also be vacuum packed or packed in inert gas. 
The package shall be temper-proof. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 5.2 Size of packages 
5.2.1  The quantity of roasted and ground coffee when pack ed in rigid containers of glass, plastic or 
metal shall be 50 g. 100 g, 250 g, 1 kg and thereafter by steps of 1 kg. 
5.2.2  The quantity when packed in containers other th an rigid containers of glass, plastic or metal 
shall be 50 g. 100 g, 500 g (with tolerance of ± 0,5 g) and thereafter by steps of 1 kg (with 
tolerance of ± 0,75 g). 
5.3 Marking and labelling 
5.3.1  The following particulars shall be marked legibly and indelibly on the label of the container: 
a) name of the product; 
b) roast and particle size; 
c) dates of roasting and grinding; 
d) batch or code number; 
e) expiry date, or best before, or sell by date; 
f) name and address of the manufacturer; and  
g) net mass. 
5.3.2  Each pack and container may also be marked wi th the Certification Mark for the respective 
country’s Bureau of standards. 
NOTE Details of conditions under which a licence for the use of a Certificat ion Mark may be granted 
to manufacturers, may be obtained from the respective Bureau of standards. 
6 Sampling 
The method of drawing representative samples of th e material and the criteria for conformity shall 
be as prescribed in Annex A, except moisture, for which a sample shall be taken from each batch 
before packing and sealing suitably. 
7 Tests 
7.1 Tests shall be carried out by the appropriate meth ods referred to in 4.1, 4.3, 4.4, 4.5 and those 
referred to in Table 2. 
7.2 For the quality of reagents, unless specified otherwise, pure chemicals shall be employed in tests 
and distilled water in accordance with EAS 123:1999 (see Clause 2)  shall be used wherever the 
use of water as a reagent is intended. 
NOTE ‘Pure chemicals' should mean c hemicals that do not contain impurities, which affect the results of 
analysis. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX A  
(normative) 
 
A.1 Sampling of roast ed and ground coffee 
In drawing, preparing, storing and handling samples, the directions and precautions given in A.1.1 
to A.1.6 shall be observed. 
A.1.1  Samples shall be taken in a protected place not exposed to damp air, dust or soot. 
A.1.2  The sampling instrument, preferably a spoon or  spatula shall be clean and dry when used. 
A.1.3  The samples, the material being sampled, the sampling instrument and the containers for 
samples, shall be protected from  adventitious contamination. 
A.1.4  The samples shall be replaced in clean and dry glass or tin containers. The sample 
containers shall be of such size that they are almost completely filled by the sample. 
A.1.5  Each container shall be sealed airtight after filling and marked with full details of sampling 
batch or code number, name of the manufac turer and other important particulars of the 
consignment and lot. 
A.1.6  Samples shall be stored in such a manner that the temperature of the material does not vary 
unduly from the normal temperature and t hat they are protected from light. 
A.2 Scale of sampling 
A.2.1  All the containers of the same size in a single consignment of material drawn from a single 
batch of manufacture shall constitute a lot. 
A.2.2  Samples shall be tested for each lot separately for ascertaining conformity of the material to the 
requirements of this specification. The total numbe r of containers to be selected from the lot shall 
depend on the size of the lot and shall be in accordance with columns one and two of Tables 3 
and 4. 
These containers shall be chosen at random from the lot and for this purpose a random number table as agreed to between the purchaser and the vendor shall be used. In case such a table is not available, the following procedure shall be adopted: 
Starting from any container, count in  one order as 1, 2, etc. up to r ± 0,5 and so on, where r is 
the integral part of N/n (N being the number of containers in the lot and n the number of 
containers to be selected). Every rth container so counted shall be withdrawn to constitute the 
sample. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 A.3 Test samples and reference samples 
A.3.1  The sample container of net contents less  than 500 g selected according to A.2.2 and 
columns one and two of Table 3 shall be equally divided at random into a number of groups 
specified in column three of table 3. Each sample container of net content 500 g or more 
selected according to A.2.2 and columns one and two of Table 4 shall be treated as one group. 
A.3.2  Preparation of individual samples : The contents of all the containers in a group shall be 
poured out and mixed thoroughly. About 360 g of the material shall be taken from this and divided into three equal parts. Each part, so obtained, shall be transferred to a sample container, which shall be sealed airtight and labelle d with the particulars given in A.1.5. The 
sample so obtained shall be divided into three sets in such a way that each set has a sample representing each group. One of these sets sh all be marked for the purchaser, another for the 
vendor and the third for the referee. 
Table 3 – Sampling of containers of net content less than 500 g 
Number of containers in the 
lot, 
N Total number of containers to 
be 
Selected, 
n Number of groups into which 
sample container have to be 
divided 
Up to 50 9 1 
51 to 300 18 2 
301 to 500 20 2 
501 t01000 30 3 
1001 to 3000 40 4 
3001 and over 50 5 
 
Table 4 – Sampling of containers of net content 500 9 or more 
Number of containers in the lot, 
N Total number of container to be 
selected, 
n 
Up to 50 2 
51 to 300 3 
301 to 500 4 
501 to 1000 5 
1001 and over 6 
 EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 A.3.3  Preparation of a composite sample : From the mixed material of each group remaining after 
taking the sample in A.3.2, equal quantities of the material shall be taken and mixed up 
together so as to form a composite sample representing the lot as a whole and weighing not less than 90 g. This composite sample shall be divided into three equal parts and transferred 
to clean, dry sample containers and labelled with all particulars given in A.1.5. One of these 
composite samples representing the lot as a whole shall be for the purchaser, another for the 
vendor and the third for the referee. 
A.3.4  Referee samples : Referee samples for a lot shall consist of a set of samples obtained in A.3.2 
and composite sample obtained in A.3.3, marked for this purpose, and shall bear the seals of the purchaser and the vendor. These shall be k ept at a place and under conditions agreed to 
between the purchaser and the vendor. 
A.4 Number of tests and criteria for conformity 
A.4.1  The tests for the visual characteristics, particle size, water soluble matter and evaluation for 
cup-test shall be conducted individually on each of the samples in a set as obtained in A.3.2 
representing all the groups of sample containers from the lot. 
The lot shall be considered as conforming to the requirements of visual characteristics, 
particle size, water soluble matter and evaluati on for cup-test, if every sample in the set 
passed all the tests mentioned in A.4.1. 
A.4.2  The tests for determination of characteristics other than moisture and those covered in 4.1, 
shall be conducted on the composite sample as obtained in A.3.3. The test for moisture shall 
be made for each batch on the sample meant for this purpose (see 4.1). 
The lot shall be considered as conforming to the requirements regarding the characteristics mentioned in A.4.2, if the composite sample passes all the tests, and the moisture sample 
satisfies the requirements for moisture. 
A.4.3  The lot shall be declared to have conformed to t he requirements of this specification if it has 
been found to be in conformity with the stated requirements in  A.4.1 and A.4.2. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX B 
(normative) 
 
Determination of colour and roast  
B.1 Apparatus 
Photo-electric reflection meter , of suitable type with search unit 610 Y and tristimulus green filter. 
B.2 Procedure 
B.2.1  Measure the colour (Y-value) of the roasted and ground coffee by taking the reading in the 
photoelectric reflection meter using tristimu lus green filter. The percent reflectance is 
recorded as Y-value. 
B.2.2  The material shall be graded in the following manner: 
Y -value reading          G r a d i n g  
6,1 to 8,0           Light roast 
5,0 to 6,0          Medium roast 
3,5 to 4,9          Dark roast 
 EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX C 
(normative) 
 
Cup-test 
C.1 Procedure 
C.1.1 Note the colour, appearance and aroma of the material. 
C.1.2  For the cup-test, take 10 g of sample in a 250-ml cup and add 200 ml of water just brought to 
the boil. Mix well and allow it to brew for 6 mi n. Study the acidity, body, and flavour of the 
liquor by taste. 
Serve the coffee in porcelain or glass containers in at least 50 ml  portions at a temperature of 
60 °C ± 2 °C. 
C.2 Evaluation of the liquor 
C.2.1  Evaluate the cup quality as per the details given below in the scorecard. If more than one 
sample is required to be evaluated at one time, the scorecard may be modified. 
C.2.2  For defects, deduct 1, 2 or 3 marks depending upon the classification of the defect under 
suspicion, slight or pronounced. 
C.2.3  Evaluation is on the basis of the net score, and the final  evaluation shall be under the 
following categories. 
Fine    Good   Fair    Failing of   Poor 
16 - 20   12 - 15   9 - 11   7 - 8     0  -  6  
C.2.4  The roasted and ground coffee shall be deemed to have passed the test, if the net score is 
above 11. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 SCORECARD 
N a m e               D a t e       
Batch/Code No.            T i m e       
a) Assign scores for each quality attribute: 
Quality Attribute     M a x  S c o r e     S c o r e  
1) Acidity     4 
2 )  B o d y       8  
3) Flavour     8 
b) Indicate, if any, the degree of the defects, such as  the following, by denoting Suspicion (S), Slight 
(Sl) or pronounced (P) 
B r i c k y                       
C h e m i c a l                      
G r a s s y                       
E a r t h y                       
M u s t y                       
S o u r                       
H a r s h                       
W o o d y                       
U n c l e a n                       
Signature EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX D 
(normative) 
 
Determination of particle size (grind) 
D.1 Apparatus 
D.1.1  Sieve  
a) 710 - micron sieve (equivalent to BS Sieve 22 and Tyler Sieve 24); 
b) 500 - micron sieve (equivalent to BS Sieve 30 and Tyler Sieve 32); and  
c) 355 - micron sieve (equivalent to BS Sieve 44 and Tyler Sieve 42). 
D.1.2  Pan, fitting to the sieves. 
D.1.3  Shaking machines , of suitable type, adjusted for 28 shakes to 30 shakes per minute. 
D.2 Procedure 
D.2.1  Make a representative sample by mixing thor oughly 100 g of the sample. Weigh the pan and 
the 710-micron, 500-micron and 3S5-micron sieves individually and record the mass. S~  the 
proper order and pour the sample into the top screen and then close. Fix the unit ,to a shaker  and shake the sample for 5 min. After 5 min of 
shaking reweigh the sieves and the 
;-. experiment once again in the same manner. Report the data as follows: EAS 105: 1999 
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© EAS 1999 – All rights reserved 
  
 Trial 1 Trial 2 
Mass in g of the sample taken 100 100 
Mass in g of 710 - micron sieve and coffee a m 
Mass in g of sieve alone b n 
Mass in g of coffee a - b m - n 
Mass in g of 500-micron and coffee c p 
Mass in g of sieve alone d q 
Mass in g of coffee c - d p - q 
Mass in g of 355-micron sieve and coffee e r 
Mass in g of sieve alone f s 
Mass in g of coffee e - f r - s 
 
D.2.2  Calculate the average of the two experiments as gram of coffee retained on 710-micron, 500-
micron and 355-micron sieves and grade as indicated in Table1. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX E 
(normative) 
 
Determination of moisture 
E.1 Procedure 
Weigh accurately about 5 g of the material in a ta red dish (about 8,5 cm in diameter). Place the 
dish in an oven and dry at 100 °C ± 2 °C for 6 h. Cool the dish in a desiccator and weigh. Dry 
again at 100 °C ± 2 °C for 30 min, cool in t he desiccator and weigh. Repeat the process of 
heating for 30 min, cooling in a desiccator and  weighing until the difference between two 
successive masses is less than one milligram. Record the lowest mass. 
E.2 Calculation 
m100 x W Wmass by percent Moisture,2 1−=  
where 
W1 is the mass in g of the dish with the material before drying 
W2 is the mass in g of the dish with the material after drying, and  
m is the mass in g of sample taken. EAS 105: 1999 
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© EAS 1999 – All rights reserved 
 ANNEX F 
(normative) 
 
Determination of total ash 
F.1 Procedure 
Weigh accurately about 5 g of the material in a por celain dish. Heat at 100 °C ± 2 °C until water is 
expelled then heat slowly over a flame until swelling ceases. Ignite in a muffle furnace at 550 °C 
± 10 °C until grey ash results. Heat the dish again at 550 °C ± 10 °C for 30 min. Cool the dish in a 
desiccator and weigh. Repeat this process of heating for 30 min, cooling in a desiccator and 
weighing, until the difference between two successive weighings is less than one milligram. Record the lowest mass. 
NOTE The dish containing this ash for the determinat ion of acid insoluble ash (see G.2.1) should be 
preserved. 
F.2 Calculation 
mc) (100 mW) (W 000 10mass by percent basis) dry (on ash Total2
−−=  
where 
W2 is the mass in g of the dish with the ash; 
W is the mass in g of the empty dish; 
mc is the percentage of moisture as determined in Annex E; and 
m is the weight of sample taken. EAS 105: 1999 
16 
© EAS 1999 – All rights reserved 
 ANNEX G 
(informative) 
 
Determination of acid insoluble ash 
G.1 Reagent 
Dilute hydrochloric acid,  approximately 5 mol/I, prepared from  concentrated hydrochloric acid. 
G.2 Procedure 
To the ash contained in the dish (F.1.1), add 25 ml of dilute hydrochloric acid, cover the dish with 
a watchglass and heat it on a water-bath for 10 min. Allow to cool and filter the contents of the 
dish through Whatman filter paper No. 42 or its equivalent. Wash the filter paper till the washings 
are free from the acid. Return the filter paper and th e residue to the dish. Keep it in an electric air-
oven maintained at 135 °C ± 2 °C for about 3 h. Ignite in a muffle furnace 135 °C ± 10 °C for 1 h. Cool the dish in a desiccator and weigh. Repeat the process of igniting in a mL"le furnace cooling 
and weighing at half-hour intervals until the difference in mass between two successive 
weighings is less than one milligram. Record the lowest mass. 
G.3 Calculation 
mc) (100 mW) (W 000 10mass by percent basis) dry (on ash insoluble Acid2
−−=  
where 
W2 is the mass in g of the dish with the acid insoluble ash; 
W is the mass in g of the empty dish (F.2.1); 
mc is the percentage of moisture as determined in Annex E; and 
m is the mass in grams of sample taken. EAS 105: 1999 
17 
© EAS 1999 – All rights reserved 
 ANNEX H 
(normative) 
 
Determination of water insoluble ash 
H.1 Procedure 
H.1.1  Proceed as in Annex F to obtain the total ash. Add 25 ml of water to the ash, stir well, boil for 
a minute and then filter through Whatman filter paper No. 42 or its its equivalent. Collect the 
filtrate in a 150-ml beaker, wash the filter pape r 4 to 5 times with hot water and collect the 
washings in the same beaker. Preserve the comb ined filtrates for estimation of alkalinity of 
soluble ash (see J.2.1). 
H.1.2  Dry the filter paper containing the residue in an oven and ignite it carefully in a weighed 
platinum or other suitable dish. Complete the ashing in a muffle furnace at 550 °C ± 10 °C for 
1 h, cool in a desiccator and weigh. Repeat  this process till the difference between two 
consecutive weighings is less than one milligram. Record the lowest mass. 
H.2 Calculation 
H.2.1  Water insoluble ash (on dry basis) 
mc) (100 mW) (W 000 10mass by percent basis) dry (on ash insoluble Water2
−−=  
where 
W2 is the mass in g of the dish with water insoluble ash; 
W is the mass in g of the empty dish; 
mc is the percentage of moisture; and 
m is the mass, in grams, of sample taken. 
H.2.2  Water soluble ash, percent by mass 
B A mass by percent ash, soluble Water −=  
where 
A is the total ash percent by mass (F.2.1); and  
B is the water insoluble ash, percent by mass. EAS 105: 1999 
18 
© EAS 1999 – All rights reserved 
 H.2.3  Water soluble ash of total ash 
100 xash Totalash soluble Watermass by percent ash, total of ash soluble Water =  EAS 105: 1999 
19 
© EAS 1999 – All rights reserved 
 ANNEX J 
(normative) 
 
Determination of alkalinity of soluble ash  
J.1 Reagents 
J.1.1  Standard hydrochloric acid , 0,1 mol/l 
J.1.2  Methyl orange Indicator , dissolve 0,5 g of methyl orange In  500 ml of distilled water. Filter, 
if, necessary 
J.2 Procedure 
J.2.1  Titrate the filtrate obtained (H.1.1) with stand ard hydrochloric acid using the methyl orange 
indicator. Note the volume in millilitres of the acid used. 
J.2.2  Calculate the quantity of 0,1 mol/l hydrochloric  acid required to neutralize the water-soluble 
ash from one gram of the dry material. EAS 105: 1999 
20 
© EAS 1999 – All rights reserved 
 ANNEX K 
(normative) 
 
Determination of water-soluble matter 
K.1 Procedure 
Weigh accurately about 2 g of the material in a 500-ml Erlenmeyer flask. and ado 200 ml of 
water. Reflux over a low flame for 1 h. Cool and filter through a Whatman filter Paper No 1 or its 
equivalent. Wash three times with 10 ml to 15 ml of water and finally make up to 250 ml in a volumetric: flask. Shake well and pipette a 50-ml a liquot in a tared dish and evaporate on a water 
bath. After complete evaporation dry for 1 h in an oven at 100 °C ± 2 °C, cool in a desiccator and 
weigh. Dry again at 100 °C ± 2 °C for 30 min, cool  in a desiccator and weigh. Repeat this 
process of heating for 30 min, cooling in a desiccator and weighing until the loss in mass between the successive weighing is less than one milligram Record the lowest mass 
K.2 Calculation 
mc) (100 m) W (W 000 50mass by percent basis) dry (on matter soluble Water1 2
−−=  
where 
W2 is the mass in g of the dish with dried water insoluble matter; 
W1 is the mass in g of the empty dish; 
mc is the percentage of moisture as determined in Annex E; and 
m is the calculated mass, in grams, of sample taken for the test. EAS 105: 1999 
21 
© EAS 1999 – All rights reserved 
 ANNEX L 
(normative) 
 
Determination of caffeine content 
NOTE The method described in TZS 419: 1989 (see Clause 2) shall be carried out for reference purposes 
only. 
L.1 Reagents 
L.1.1  Magnesium oxide , powdered. 
L.1.2 Dilute sulfuric acid, 1:9 obtained by diluting concentrated sulf uric acid of specific gravity 1.  
L.1.3  Chloroform , redistilled. 
L.1.4  Potassium hydroxide solution , 1 % (m/v)  
L.1.5 Potassium sulfate , crystals, nitrogen-free. 
L.1.6  Mercuric oxide , nitrogen-free. 
L.1.7  Concentrated sodium hydroxide solution,  dissolve about 225 g of sodium hydroxide in 500 
mI of water. 
L.1.8  Standard sulfuric acid , 0,05 N. 
L.1.9  Methyl red Indicator, dissolve 1 g of methyl red in 200 ml of rectified spirit (95 % by volume). 
L.1.10  Standard sodium hydroxide solution , 0,1 mol/I. 
L.2 Procedure 
L.2.1  Weigh accurately about 5 g of the material, tr ansfer to a 250-ml Erlenmeyer flask, and add 3 g 
of magnesium oxide and 100 ml of distilled wa ter. Weigh the flask with contents and boil 
under a reflux condenser for 45 min, shaking occasionally. Cool and weigh the flask again 
and add water till the original mass is obtained.  Mix well and filter through a dry filter paper 
directly into a 50-ml graduated flask until exactly 50 ml of the solution (equivalent to half the 
quantity of the material taken for the test) is obtained. Transfer the solution to a 125-ml 
separator. Wash the graduated flask with 2 ml of water and add the washings to the 
separator. Add 4 ml of dilute sulfuric acid. Extract with five 10 ml portions of chloroform, 
shaking vigorously for 1 min for each extracti on. Let the emulsion br eak; then drain the 
chloroform into a 125 ml separator. Add 5 ml of potassium hydr oxide solution. Shake 
vigorously for one minute. Let the emulsion brea k and drain chloroform through cotton plug 
into a 100-ml Kjeldahl flask. Extract the potassium  hydroxide solution with 5 ml of chloroform 
and add two the Kjeldahl flask. To the digestion flask add 1,30 g ± 0,50 g of potassium sulfate EAS 105: 1999 
22 
© EAS 1999 – All rights reserved 
 and 40 mg ± 5 mg of mercuric oxide. Rinse do wn the neck of the flask with 43 ml of 
chloroform. Place the flask on the digestion rack and concentrate chloroform to about 20 ml . 
Distill chloroform. Add 2,0 ml ± 0,1 ml of concent rated sulfuric acid of specific gravity 1,84. 
Digest for 1 h after the acid begins to boil. Cool, and add the minimum quantity of water to 
dissolve solids. Cool and place thin film of vaseline on the rim of the flask. Transfer the digest and boiling chips to the distillation apparatus and rinse the flask 5 to 6 times with one to two-
millilitre portions of water. Place a 125-ml beaker containing a know n quantity of standard 
sulfuric acid. Add 6 ml of concentrated sodium hydroxide solution carefully through the side to 
the still so that it does not mix, and assemble the distillation apparatus immediately taking care that the dip tube extends well within the standard sulfuric acid contained in the beaker. 
Mix the contents of the distillation flask and distill until all ammonia has passed over  into the 
standard sulfuric acid. Shut off the heater i mmediately detach the flask from the condenser. 
Rinse the condenser thoroughly with water into the beaker. Wash the dip tube carefully so 
that all traces of the condensate are transf erred to the beaker. When all the washings have 
drained into the beaker, add two or three drops of methyl red indicator solution and titrate with 
the standard sodium hydroxide solution. 
L.2.2  Carry out a blank determination using all the r eagents, in the same quantities but without the 
material. 
L.3 Calculation 
mc) (100 mM A) (B 484,96mass by percent basis) dry (on Caffeine−−=  
where 
B is the volume in ml of the standard sodium  hydroxide used to neutralize the acid in the 
blank determination; 
A is the volume in ml of the standard sodium  hydroxide used to neutralize the acid in the 
test with the material; 
M is the molarity of the standard sodium hydroxide solution;  
M is the mass in g of the material in the aliquot; and 
Mc is the percentage of moisture as determined in Annex E EAS 105: 1999 
23 
© EAS 1999 – All rights reserved 
 ANNEX M 
(normative) 
 
Determination of petroleum ether extract 
M.1 Apparatus 
Soxhlet extraction apparatus 
M.2 Reagents 
Petroleum ether , distilled below 60 °C. 
M.3 Procedure 
Weigh accurately about 10 g of the material in a Suitable thimbleand dry for 2 h at 100 °C ± 2 °C. 
Place the thimble in the Soxhlet extraction apparat us and extract with the solvent for about , 16 h. 
Dry the extract contained in the Soxhlet flask, the empty weight of which has been previously 
determined at 95 °C to 100 °C  for an hour. Cool in a desiccator and weigh. Continue the 
alternate drying and weighing at 30-min intervals until the loss in mass between two successive 
weighings do not exceed one millig ram. Record the lowest mass. 
M.4 Calculation 
mc) (100 m) W (W 000 10mass by percent basis) dry (on extract  ether Petroleum2 1
−−=  
where 
W1 is the mass in g of the Soxhlet flask with the petroleum ether extract; 
W1 is the mass in g of the empty Soxhlet flask; 
mc is the percentage of moisture as determined in Annex E; and 
m is the  mass, in grams, of the material taken for the test. 
 EAS 105: 1999 
 
© EAS 1999– All rights reserved