ANNEX  
 
SDA DRAFT LEGISLATIVE INSTRUMENT N O     , OF         2008.  
 
THE SECRETARY F OR THE DEFENCE OF STOCK -REARING  AT THE MINISTRY OF 
AGRICULTURE, STOCK -REARING AND SUPPLY, in exercise of the powers vested in 
him by Articles  9 and 42 of Annex I to Decree No 5351,  of 21 January 2005, and 
Article 2 of Decree No 5741, of 30 March 2006, as amended by Article  3 of Decree 
No 6348, of 8 January 2008, bearing in mind the provisions of Law No 9972, of 25 
May 2000, of Decree No 6268, of 22 November 2007, and the findi ngs in Case No 
21000.009790/2007 - 43, of 22 November 2007, resolves as follows:  
 
Article  1. To approve the Technical Regulation  on the Identity and Quality of 
Roast Bean Coffee and Roast Ground Coffee,  in the form of  the Annex to this 
Legislative Instructi on. 
 
Article  2. Any aspects relating to the identity and quality of Roast Bean Coffee 
and Roast Ground Coffee intended for export that are not mentioned in the contracts 
relating to the relevant transaction shall observe the provisions of this Legislative 
Instruction for purposes of reference.  
 
Article  3. This Legislative Instruction shall enter into force 180 (one hundred 
and eighty) days after the date of publication hereof.  
 
INÁCIO AFONSO KROETZ  
 
ANNEX  
 
Technical Regulation  on the Identity and Quality of  Roast Bean Coffee and 
Roast Ground Coffee  
 
Article  1. Objective: the purpose of this Technical Regulation  is to define the 
official classification standards for Roast Bean Coffee and Roast Ground Coffee, 
together with  requirements as regards identity and quality, sampling, method of 
presentation and marking or labelling, being the aspects that relate to the 
classification of the product.  
 
Article  2. Definitions: for the purpose of this Technical Regulation , the terms 
listed below shall have the meanings as cribed to them herein:  
 
I - Coffee: the beans and ch erries of  the coffee plant, whether in parchment 
form, green or roasted,  of species of the genus Coffea spp , including  ground  and 
decaffeinated coffee;  
II - drink: the liquid produced by  infusion, percola tion, decantation or an y other 
process from roasted ground coffee;  
 
a) fine cup  drink: one with a slightly sweet and smooth taste, and no 
astringency or asperity on the palate;  
b) good cup  drink: one with an acrid, astringent and harsh taste, but no 
unusua l flavours  
c) strict ly mild drink: one that has all the aroma and flavour  of mild coffee , but 
more accentuated ; 
d) mild drink: one with a pleasant aroma and taste, smooth and sweetened;  
e) Rioy drink: one with a slight typical taste of iodoform;  f) Rio zo ne drink: one with a very accentuated aroma and taste, similar to 
iodoform or phenic acid, repugnant to the palate;  
g) Rio drink: one with a n accentuated typical taste of iodoform.  
 
III - blend: expression identifying the product of a mixture of beans of d ifferent 
species of the genus Coffea spp ; 
IV - decaffeinated coffee: green or roasted coffee from which the caffeine has 
been extracted;  
V - espresso coffee: a drink prepared by forcing hot water through roasted and 
ground coffee under high pressure;  
VI - roasted  ground coffee: coffee beans that have been roasted and 
appropriate ly ground ; 
VII - roasted bean coffee: green coffee beans with added  ripe fruit, subjected 
to appropriate heat treatment until they reach the selected degree of roasting;  
VIII - green  coffee: any coffee that has been hulled before roasting;  
IX: organoleptic  characteristics: aroma, fragrance, bitterness, body, taste, 
aftertaste , influence of defective beans, acidity, astringency, quality of the drink and 
general quality, as follows:  
 
a) acidity: the perception caused by substances such as chlorogenic, citric, 
malic and tartaric acid, which produce an acid taste;  
b) astringency: the sensation of dryness in the mouth after drinking coffee;  
c) bitterness: the taste perception caused by subs tances such as caffeine, 
trigonelline, caffeic and chemical acids and other phenolic compounds that produce a 
bitter taste;  
d) aroma: the olfactory perception caused by the release of gases from Roasted 
Ground Coffee, after preparation of the infusion, as the aromatic compounds are 
inhaled through the nose;  
e) body: the tactile perception of oiliness and viscosity of the coffee drink in the 
mouth;  
f) defects: sensations perceived when tasting the coffee drink, produced by 
product impurities and defective be ans; 
g) fragrance: the olfactory perception caused by the release of gases from 
Roasted Ground Coffee, as the aromatic compounds are inhaled through the nose;  
h) aftertaste:  the persistence of the sensation of taste after the coffee has been 
drunk;  
i) tast e: the sensation caused by the chemical compounds of the coffee drink 
when introduced into the mouth.  
 
X - burnt bean: a bean or fragment of bean of a dark brown colour, in various 
shades, resulting from the action of fermentative processes;  
XI - black bea n: a bean or fragment of bean that is black and almost opaque;  
XII - black -green bean: a black bean that appears shiny owing to the 
adherence of a silvery film;  
XIII - green bean: an under -ripe bean, with a silvery film adhering to it, with a 
closed ventra l groove and coloured various shades of green;  
XIV - impurity: hulls, stalks and other detritus derived from the plant itself;  
XV - combination: a mixture of two  or more  batches of coffee of the same 
species, in such a way as to form a new batch;  
XVI - batch: a quantity of product with duly defined specifications as to identity, 
quality and presentation, homogeneous, according to the manufacturer's criteria;  XVII - foreign matter: vegetable remains not derived from the coffee plant, 
beans or seeds from oth er species, colouring, sugar and soluble or infused  coffee  
grounds;  
XVIII - macroscopic matter: matter foreign to the product and detectable by 
direct observation (naked eye), without the assistance of optical instruments, and 
related to a risk to human he alth, according to current specific legislation ; 
XIX - microscopic matter: matter foreign to the product and detectable by 
means of optical instruments, and related to a risk to human health, according to 
current specific legislation ; 
XX - overall quality of the drink: the overall perception of the organoleptic  
characteristics of the coffee;  
XXI - substances harmful to health: foreign substances or agents of biologic al, 
chemical or physical origin that are harmful to health, such as m ycotoxins, residues 
of phytosani tary products or other contaminants, covered by current specific 
legislation , except where their levels are found to be within the stipulated maximum 
limits;  
XXII - moisture: percentage of water found in a sample of product free from 
foreign matte r and impurities, as determined by an official method or equipment that 
gives an equivalent result.  
 
Article  3 Classification  
 
Section  1 Requirements as to identity: Roast Bean Coffee and Roast Ground 
Coffee is identified by genus, as provided in Article  2(1) of this Technical Regulation.  
Section  2 Requirements as to quality: these shall be defined according to the 
organoleptic  characteristics laid down in Table 1 of this Technical Regulation . 
Section  3 Classification: in accordance with the requirements la id down in 
Article  3, Section s 1 and 2, Roast Bean Coffee and Roast Ground Coffee shall be 
classified in categories.  
 
I - category: Roast Bean Coffee and Roast Ground Coffee shall be classified in 3 
(three) categories, according to the overall quality of t he drink:  
 
a) gourmet: consisting of coffee from a single batch, combination or blend, 
provided that it is free from foreign matter and provides a fine cup or better drink as 
regards the overall quality specified in Table 1 of this Technical Regulation ; 
 
b)  superior:  consisting of coffee from a single batch, combination or blend, 
provided that it is free from foreign matter and pr ovides a good cup or better drink  
as regards the overall quality  specified in Table 1 of this Technical Regulation ; 
 
c) traditio nal, superior:  consisting of coffee from a single batch, combination or 
blend, provided that it is free from foreign matter and provides a Rioy or better 
drink, excluding the R io zone taste, as regards the overall quality specified in Table 1 
of this Techn ical Regulation .  
  Category of Product  
 
 
 
Organoleptic  
Characteristics  
  
 
Gourmet   
 
Superior   
 
Traditional  
  
 
Temporarily  
Declassified  
Fragrance  Excellent  Outstanding  Moderate  Weak  
Aroma  Characteristic, 
outstanding  Characteristic  Weak to moderate  Undes irable  
Acidity  Moderate to high  Low to moderate  Low Excessive  
Bitterness  Typical  Moderate  Low to moderately 
intense  Intense  
Taste  Characteristic, 
balanced and clean  Characteristic and 
balanced  Reasonably 
characteristic  Undesirable  
Aftertaste  Desirable,  
persistent  Good, lasting  Average  Undesirable  
Defects  No interference  Little interference  Medium 
interference  Heavy interference  
Astringency  None  Low Moderate  Strong  
Body  Full, smooth  Reasonably full  Light to full  Non-existent, weak  
Quality of Drink  Fine cup  or better  Good cup or  better  Rioy or better  Rio Zone  
Overall Quality  Very good to 
excellent  Reasonably good 
to good  Average to slightly 
above average  Undesirable  
Overall Quality 
Grade Range  10.0 - 7.3 7.2 - 6.0 5.9 - 4.5 Below 4.5  
  
 
Section  4 De classification  
 
I - Roast Bean Coffee or Roast Ground Coffee that has been temporarily 
declassified because it does not have the organoleptic  characteristics and overall 
quality specified in table 1, or has a degree of torrefaction or grinding different fr om 
those specified in tables 2 and 4 respectively, may be reclassified in categories or by 
degree of torrefaction or grinding, as appropriate.  
II - Roast Bean Coffee or Roast Ground Coffee that displays one or more of the 
following characteristics shall be  permanently declassified and the sale and 
importation thereof shall be prohibited:  
 
a) poor state of conservation;  
b) presence of foreign matter;  c) impurities exceeding the limit specified in  Article  4, Section  1(II) of this 
Technical Regulation ; 
d) strange odours of any kind, inappropriate to the product, making it unfit for 
its intended use.  
 
III - in the case of imported coffee, it is absolutely prohibited to import 
declassified roasted bean coffee and roasted ground coffee, and legal and 
administrati ve proceedin gs must be instituted in liais on with the MAPA Agriculture 
and Stock -Raising Monitoring Committee , depending on the cause of declassification 
of the product.  
IV - wherever considered necessary, the Ministry of Agriculture, Stock -Raising 
and Sup ply (MAPA) may demand an analysis of substa nces that are harmful to 
health and of  macroscopic, microsc opic and microbiological matter related to risks to 
human health, in accordance with current specific legislation,  irrespective of the 
result of the class ification of the product.  
 
a) the coffee shall be permanently decla ssified where it is found on analysis as 
mentioned in the preceding paragraph that the said substances are present in 
quantities exceeding the maximum limit laid down in current legislation . 
 
V - where it is found that a product should be permanently declassified, the 
accreditation body must issue the appropriate Classification Document, declassifying 
the product, and must notify that fact to the competent Technical Sector of the 
Federal Dep artment of Agriculture, Stock -Raising and Supply - SFA - of the Federal  
Unit where  the product is stored, for the appropriate measures to betaken  
VI - it shall be the responsibility of the Federal Unit SFA to take the appropriate 
measures as regards the pe rmanently declassified product, for which purpose it may 
liaise with other official bodies where appropriate.  
VII - where a declassified product is specifically used for purposes other than 
that intended, the competent sector of the Federal Unit SFA must a lso make all 
necessary arrangements to monitor the product until it is rendered completely 
unusable as a food product or destroyed, and the owner of the product or his 
employee or agent, in addition to bearing the costs of the operation, must act as the 
custodian thereof and be responsible for ensuring that the batch is inviolable and 
indivisible at all stages of handling, and shall be liable to the appropriate civil and 
criminal proceedings in the event of any irregularity or unauthorised use of the 
produc t in the said circumstances.  
 
Article  4. Requirements  
 
Section  1 General Requirements  
 
I - the maximum percentage of moisture permitted in Roasted Bean Coffee and 
Roasted Ground Coffee shall be 5.0% (five percent ). 
II - the maximum percentage of impurities  permitted in Roasted Bean Coffee 
and Roasted Ground Coffee shall be 1.0% (one percent ). 
III- the maximum percentage of stones, soil, sand and metal particles 
permitted in Roasted Bean Coffee and Roast ed Ground Coffee shall be 0.001 % (zero 
point zero zero one percent).  
 
Section  2 Other Requirements  
 
I - degree of torrefaction: determined by the Agtron/Roast Classification Colour  Disc or  a similar electronic colour detection instrument or colorimeter, giving an 
equivalent result.  
 
a) determination of the d egree of torrefaction means of the Agtron System, in 
accordance with table 2 below:  
 
1. Table 2: Degree of torrefaction determined by the Agtron disc number.  
 
Degree of Torrefaction  Agtron Disc No 
Very Dark  25 - 35 
Dark 45 
Medium  55 - 65 
Light 75 
Very Light  85 - 95 
 
b) the degree of torrefaction level immediately below or above that classified 
shall be accepted.  
c) where a Neuhaus colorimeter is used, the reply must be equivalent to the 
Agtron System classification, in accordance with table 3:  
 
1. Tab le 3: Equivalence between the Agtron System and the Neuhaus 
colorimeter.  
 
Agtron  25 35 45 55 65 75 85 95 
Colorimeter  46 
to 
51 51 
to 
56 55 
to 
69 61 
to 
88 81 
to 
102 101 
to  
121 125 
to 
137 135 
to 
146 
 
II - degree of grinding: this shall be determined on the  basis of the percentage 
retention in granulometric sieves numbers 12 (twelve), 16 (sixteen), 20 (twenty), 30 
(thirty), 45 (forty -five) and their base, in specific equipment or for similar equipment 
giving an equivalent result, in accordance with Table 4 b elow:  
 
a) Table 4: Degree of Grinding determined by the percentage weight of Roasted 
Ground Coffee retained in the sieves.  
 
Recommended Retention (% weight)  Degree of 
Grinding  Sieves Nos 
12 and 16  Sieves Nos 
20 and 30  Sieve No  
45 Base Tolerance fo r 
coffee passing 
through sieve 
No 45 
Coarse  10% 30% 50% 10% 10% 
Medium  5% 35% 40% 20% 10% 
Fine 0% 35% 35% 30% 10% 
 
b) the degree of grinding is defined according to the quantity of powder ed 
coffee  passing through sieve No 45 (forty -five) and is retained in the bottom, 
providing the final classification, subject to the tolerances specified in Table 4 of this 
Technical Regulation . 
 
Article  5 Sampling  Section  1 The samples collected, which shall serve as a basis for classification, 
must contain the necessary d ata to identify the interested party or applicant for 
classification of the vegetable product and any of its by -products and residues that 
are of economic value.  
 
I - the samples which shall serve as a basis for classification must also contain 
information  relating to the identification of the batch or volume of product from 
which they originate.  
II - the owner, custodian, holder or transporter must be responsible for the 
coasts of identifying and moving the product, irrespective of method, and must 
provide  the necessary conditions for proper sampling.  
III - the natural person or corporate entity collect ing the sample shall be legally 
responsible for its representativeness of the batch or volume from which it is taken, 
by production of the appropriate docume ntary evidence.  
IV - the MAPA may approve specific rules for the sampling of imported Roasted 
Bean Coffee and Roasted Ground Cof fee, for purposes of import acceptance  where 
appropriate.  
V - in the classification of imported products and the final classific ation, the 
holder of the merchandise  to be inspected or  his legal representative, transporter or 
warehouseman must provide suitable conditions for the sampling work required by 
the supervisory authority.  
VI - sampling must be carried out by collecting the product at random in its 
original sealed packaging, in quantities representative of the same batch, in 
accordance with the following procedures:  
 
a) a sufficient number of units must be collected at random to provide at least 
4 (four) complete sets of sam ples, consisting of at least 500 g (five hundred grams) 
each.  
 
VII - samples for classification, extracted according to the procedure described 
above, must be duly packed, sealed, identified and authenticated.  
 
a) the samples shall be used as follows:  
 
1. one working sample;  
2. one sample to be placed at the disposal of the interested party;  
3. one sample to be kept for any application for arbitration;  
4. one sample for internal qualit y control by the Accredited Agenc y or 
classification  by the MAPA supervi sor. 
 
b) where the sample is collected and sent by the interested party, the same 
sampling criteria and procedures must be observed as are stipulated in this Technical 
Regulation . 
 
VIII - in the supervisory classification, samples extracted according to th e 
procedure described above must be duly packed, sealed, identified and authenticated 
and shall be kept in the custody of the supervisory authority.  
 
a) the samples shall be used as follows:  
 
1. one working sample;  
2. one sample to be placed at the disposa l of the party whose merchandise is 
inspect ed; 3. one sample to be kept for expert examination if requested;  
4. one safety sample, in case one of the previous sets becomes  unusable or 
further analysis is required.  
 
IX - the classification authority, accre dited agency or supervisory body s hall not 
be obliged to reconstitute  or pay compensation for the product sampled, where the 
quantity thereof was reduced or possibly damaged, as a result of sampling and 
classification.  
X - the quantity left over from the c lassification process or supervisory 
classification shall remain at the disposal of the interested party for 10 (ten) days 
after the expiry of the periods laid down in current legislation.  
 
Article  6. Procedures.  
 
Section  1 Operational Procedures or Classi fication Instructions  
 
I - Prior to the preparation of the sample, care must be taken to ascertain 
whether there are any characteristics in the sample that would cause it to be 
permanently declassified. If so, the provisions of Article  3, Section  4(V) of t his 
Technical Regulation  must be observed.  
II - evaluation of the overall quality of the drink by the cup test method for 
Roasted and Ground Coffee and Espresso Coffee:  
 
a) The analyses of the organoleptic  characteristics of the coffee and the overall 
quality of the drink  (QG) must be carried out by a team of classifiers using a scale of 
0 (zero) to 10 (ten).  
b) the organoleptic analysis must be conducted in a test room, where there 
must be a table, around which the classifiers can evaluate the organoleptic  
properties. The use of cabins, to enable the classifiers to carry out tests individually 
with a minimum of possible distractions, is also acceptable.  
c) the organoleptic analysis must be carried out by classifiers qualified for the 
product and duly regist ered with the Ministry of Agriculture, Stock -Raising and 
Supply.  
d) preliminary stage: prepare a tray for presentation of the drinks to the 
classifiers, containing a glass of natural or purified mineral water, to clea nse the 
palate, and a napkin.  
e) prepar ation of the sample for fragrance evaluation: place a (level) soup-
spoonful of powder from the sample  in the cup, identified with a random three -digit 
number, and immediately cover with aluminium foil.  
f) preparation of the drink: the drink must be prepare d according to the 
instructions on the packaging : percolated (using filter paper) or espresso (espresso 
coffee machine).  
 
1. weigh out 50 g (fifty grams), allowing for a variation of 2 g (two grams) 
more or less, or weigh out 100 g (one hundred grams), als o allowing for a variation 
of 2 g (two grams) more or less, of coffee powder from the sample, in filter paper on 
a filter stand, for a preparation requirement o f 0.5 L (zero point five litre) or 1.0 L 
(one litre) of the drink, respectively, levelling t he powder in the filter by shak ing it 
gently.  
2. place t he stand with the filter in it i n a pre -coded thermal flask;  
3. place 0.5 L (zero point five litre) or 1.0 L (one litre) of water in the beaker, 
according to the quantity of drink to be prepared, and heat  to between 92ºC (ninety -
two degrees Celsius) and 96ºC (ninety -six degrees Celsius);  4. use the hot water to moisten all the powder and immediately trickle the 
water slowly over the powder, in the centre of the filter, without mixing.  
 
g) organoleptic eva luation:  
 
1. to evaluate the fragrance, each classifier must remove the aluminium cover 
from the cup and inhale its contents;  
2. for the other evaluations, each classifier must inhale and taste the coffee 
drink as prepared. Between each test, he must clean se his palate with a sufficient 
quantity of water to prevent impairment of his organoleptic perception;  
3. for each organoleptic characteristic and for the overall quality of the drink, 
each classifier must draw a vertical line on the scales specified in Article 6, 
Section  1(II)(h)(1) , according to the intensity perceived in his opinion;  
4. measure  with a graduated rule the distance from the left end of the scale 
(zero) to the vertical mark indicated by the classifier. That measurement, in 
centimetres, repr esents the value of the organoleptic characteristic analysed.  
 
h) evaluation sheet:  
 
1. the evaluation sheet contains scales for each  organoleptic characteristic 
evaluated. These scales go from 0 (zero) to 10 (ten), as illustrated below:  
 
 1.1.  fragrance of powder   
       
               Weak                                     Moderate                                 Outstanding                            Excellent  
1.2.  aroma of drink   
 
       
          Undesirable                           Weak to Mo derate                        Characteristic                   Characteristic, Outstanding  
1.3.  acidity of drink   
 
       
                Low                                    Low to Moderate                    Moderate to High                      Exce ssive  
1.4.  bitterness of drink   
 
       
              Typical                                    Moderate                       Weak to Moderately Intense             Intense  
1.5.  taste of drink   
 
       
          Undesirable                      Rea sonably Characteristic         Characteristic, Balanced            Characteristic,  
        Balanced and  Clean         
1.6.  aftertaste of drink   
       
            Undesirable                                 Average                            Good, Lasti ng                    Desirable, Persistent  
1.7  defects in the drink   
 
       
         No interference                        Little interference               Medium interference                Heavy interference  
1.8 astringency of drink   
 
       
                None                                          Low                                       Moderate                              Strong  
1.9  body of drink   
 
       
      Non -existent, weak                       Slight to full                             Reasonably full                    Full, Smooth  
1.10  quality of drink   
 
       
 Fine cup  or better                         Good cup  or better                            Rioy or better                           Rio Zone  
1.11  overall quality of  drink   
 
       
           Undesirable                      Average to slightly above          Re asonably good to good      Very good to excellent   
 i) results:  
 
1. for each of the organoleptic characteristics evaluated, calculate the 
arithmetical aver age and standard deviation of the values attrib uted by all the 
classifiers. State  the results to one decimal place;  
2. the category shall be determined according to the Overall Quality grade 
obtained, which will reflect the results for the majority of the organoleptic 
characteristics evaluated. Some of the characteristics may deviate from the final 
Category achieved;  
 
III - determination of the Degree of Torrefaction : 
 
a) equipment and materials:  
 
1. semi -analytical or precision scales;  
2. No 20 (twenty) si eves; 
3. sieve shaker;  
4. glass plates;  
5. cabin with light source with a colour temperature close to  light source D65 
(sixty -five) and screen at an angle of 45°  (forty -five degrees)  
6. set of Agtron standard discs  
 
b) implementa tion: 
 
1. weigh 100 g (one hundred grams), allowing a variation of 2 g (two grams) 
more or less, of a sample of Roasted Ground Coffee. If the sample under analysis is 
of Roasted Bean Coffee, it  must be  finely ground . 
2. assemble the set of sieves for granulometric classification of powder;  
3. place the powdered coffee in the No 20 (twenty) sieve, adjust the rheost at to 
position 5 (five) and shake  for 10 min (ten minutes). Collect up the part that passed 
through the sieve and place it on the glass plate;  
4. place  a piece of black card  against the 45 ° (forty -five degree) screen so as to 
prevent interference from the external environment;  
5. place  the glass plate with the sample against the screen and place the 
Agtron discs on the sides;  
6. determine under the aforementioned light source , by visual comparison, the 
Agtron standard disc that most resembles the colour of the coffee on the glass plate. 
Note the number of the disc;  
7. repeat the analysis three time s. It is recommended that the reading of the 
colour on each analysis be taken by  a different technician, selected and trained to 
determine the colour.  
8. if automatic equipment (a colorimeter) is used, follow the manufacturer's 
instructions, ensuring that the final result reflects the corresponding Agtron result.  
9. check the correlat ion between the Agtron disc number, obtained as per 
Article  6(b)( III), Section  1(6)(b) and the values set out in table 2 of this Technical 
Regulation , to find the appropriate degree of torrefaction.  
 
a) equipment and materials:  
 
1. precision scales with a  minimum sensitivit y of 0.1 g (zero point one gram);   
2. sieve shaker;  
3. set of granulometric sieves: No 12 (twelve) or 1.70 mm (one point seven 
millimetres), No 16 (sixteen) or 1.18 mm (one point one eight millimetres), No 20 
(twenty) or 0.85 mm (zero point eight five millimetres), No 30 (thirty) or 0.60 mm 
(zero point six millimetres) and No 45 (forty -five) or 0.35 mm (zero point three five 
millimetres) and base;  
4. dust aspirator ; 
5. drier or ventilator;  
6. 200 ml (two hundred millilitre) beaker;  
7. 25 (twenty -five millimetre) and 50 mm (fifty millimetre) length 
paintbrushes;  
8. absorbent  paper  
 
b) implementa tion: 
 
1. weigh each sieve with the base on the semi -analytical scales, noting the 
reading;  
2. place the sieves on the base, starting with the sie ve with the smallest mesh 
(mesh No 45) and following with the larger -mesh sieves;  
3. weigh out 36 g (thirty -six grams) of the sample;  
4. place the product in the sieve with the largest mesh  (No 12) ; 
5. cover and fix the apparatus to the sieve shaker using the clamp;  
6. adjust the shaking time to 10 min (ten minutes) and the thermostat to 
position five (5). On completion of the shaking time, remove the sieves from the 
shaker and place on the work top, tap each side of the sieve twice, turn the whole 
set 5 (f ive) times to the right and 5 (five) times to the left;  
7. put the set of sieves back on the shaker for a further five (5) minutes, 
keeping the thermostat at position 5 (five);  
8. remove the set of sieves and base from the sieve shaker and check the 
accumu lation or obstruction of the mesh with by material adhering to it in each 
sieve;  
8.1. for coarse and medium -ground coffee, some film may be caught in the No 
12 (twelve) and No16 (sixteen) sieves. This film must be (gently) removed with a 
paintbrush;  
8.2. f or fine -ground coffee, agglomerates may form in the No 12 (twelve) and  
No 16 (sixteen) sieves. These must be (gently) removed with a paintbrush;  
8.3. brush the inside of the sieve with the 25 mm (twenty -five millimetre) 
length paintbrush at an angle of 45º  (forty -five degrees) to the mesh, in one 
direction only, so that the residue falls through to the sieve with the next smallest 
mesh. Repeat this procedure once more.  
8.4. the material retained in the number 12 (twelve), 16 (sixteen), 20 (twenty), 
30 (thir ty) and 45 (forty -five) sieves must not be agglomerated powder, but must be 
granules that do not disintegrate with the movement of the sieve when tilted at 45º 
(forty -five degrees);  
8.5. carefully weigh each sieve with the base, noting the reading for 
subsequent calculation of the percentage retained.  
9. after each reading, the sieves must undergo the following cleaning process:  
9.1. remove all material with the 50 mm (fifty millimetre) length paintbrush;  
9.2. place dry absorbent paper o n the sides and mesh  of the sieve, outside and 
inside;  
9.3. clean the whole of the sieve, outside and inside, with a dust aspirator ; 9.4. soak the absorbent paper in pure alcohol and wipe the sieve with it inside 
and outside;  
9.5. vacuum -clean and dry the whole sieve. This m ay be done with the dust -
aspirator fan or a drier or ventilator;  
9.6. it is recommended that where necessary, between readings, if the meshes 
of the sieves are obstructed (mainly in the case of samples of fine -ground coffee) 
and on completion of the day's analyses, the meshes of the sieves be more 
thoroughly cleaned by immersing them in a mixture of 1  000 ml (one thousand 
millilitres) of distilled water, 100 ml (one hundred millilitres) of pure alcohol and 1 ml 
(one millilitre) of detergent, in the ultrasou nd for 10 min (ten minutes), and 
immediately thereafter washed in running water and dried.  
10. all internal residue must be periodically removed from the dust aspirator 
filter,  keeping it clean.  
 
c) calculations and expression of results:  
 
1. calculate the  percentage retained in each sieve and classify the Roasted 
Ground Coffee according to the degree of grinding as set out in table 4 of this 
Technical Regulation.  
 
d) analytical quality control:  
 
1. repeat the test three times. Should the result obtained fo r the percentage 
retained in each sieve on each repetition exceed 20% (twenty percent ), conduct a 
further test.   
 
Article  7.  Packaging and method of presentation.  
 
Section  1 Packaging used for Roasted Bean Coffee and Roasted Ground Coffee 
must be made of appropriate materials.  
Section  2 The sale of Roasted Ground Coffee shall be permitted provided that 
the Roasted Bean Coffee is packaged according to the standards described above 
when it reaches the point of sale, and transformed into Roasted Ground Coffee  in the 
sight of the final consumer at the time of sale.  
Section  3 The manufacturing and capacity specifications of packaging must 
conform to current specific legislation.  
 
Article  8. Marking or labelling.  
 
Section  1 The quality specifications of the prod uct as regards marking or 
labelling must conform to the relevant Classification Document.  
Section  2  Where the product is packed for direct sale for human consumption, 
subject to current specific legislation, it must also contain the following information:  
 
I - relating to the classification of the product and other requirements:  
 
a) category  
b) degree of torrefaction  
c) degree of grinding for Roasted Ground Coffee  
 
II - relating to the product and persons responsible for it:  
  
a) sales description of the product (the expression "Roasted Bean Coffee" or 
"Roasted Ground Coffee"  plus the product trademark);  
b) identification of the batch and packing date, for which the packer must be 
responsible;  
c) company name, National Companies Registry (CNPJ) number, add ress of the 
packer or person responsible for the indications of quality on the product.  
 
III - in the case of imported products, in addition to the requirements set out in 
Article  8(I) and (II), Section  2 of this Technical Regulation, the following informa tion 
must be displayed:  
IV - Country of origin;  
V - name and address of the importer.  
 
Section  3 Marking or labelling must be easily visible and difficult to remove, 
providing correct, clear, precise and conspicuous information in Portuguese, in 
accordance  with the requirements of current specific legislation.  
Section  4 Wording  relating to category, degree of torrefaction and degree of 
grinding must be set out in full, in letters of the same size, according to the specific 
dimensions for liquid weight in cu rrent weights and measures legislation.