This standard specifies the methods for the olfactory and visual inspection of green coffee and the determination of impurities and defects. This standard applies to green coffee (the trade name of the dry seeds of the coffee tree) referred to as coffee and its products. GB/T 15033-1994 Olfaction and visual inspection of green coffee and the determination of impurities and defects GB/T15033-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Olfaction and visual examination of green coffee and determination of impurities and defects
Green coffee--Ofactory and visual examination and determination of impurities and defects
GB/T 15033-94
This standard is equivalent to the international standard ISO4149--1980 "Green coffee--Olfaction and visual examination and determination of impurities and defects". 1 Main content and scope of application
This standard specifies the methods for the olfactory and visual examination of green coffee and the determination of impurities and defects. This standard applies to green coffee (the trade name of the seeds of coffee tree trunks) referred to as coffee and its products. 2 Instruments
Balance: accuracy 0.1g.
3 Inspection and determination methods
3.1 Olfaction inspection
3.1.1 Inspection method
Firstly, the green coffee sample shall be subjected to olfactory inspection, and then other inspections shall be performed. Inspection steps: After recording the data on the sample label on the laboratory form, open the package, put your nose as close to the entire sample as possible, and inhale hard. 3.1.2 Evaluation and identification of odor
3.1.2.1 Normal odor: There is the aroma of coffee, and no odor or foreign smell can be detected. 3.1.2.2 "Abnormal smell: A foul or foreign smell is detected. If the source of the foreign smell can be identified, it should be recorded. 3.1.2.3 If the smell is suspected to be abnormal, place the green coffee sample in a 500mL clean, odorless wide-mouth bottle. Fill the container halfway and seal it. Leave it at room temperature for at least 1 hour, then open the container and re-evaluate the smell. 3.2 Visual inspection
3.2.1 Inspection method
After visual inspection, spread the green coffee sample on an orange or black flat board under diffuse sunlight rather than direct sunlight, or under artificial light as close to sunlight as possible.
3.2.2 Evaluation
Inspect the general appearance of the green coffee sample to determine; 3.2.2.1 Botanical origin of coffee:
Small-grain coffee (Arabica coffee), also known as Arabic coffee, has the scientific name coffee arabica linnaeus; a.
Robusta coffee, also known as Robusta coffee, scientific name coffee canephora pierre ex froehnb.
c. Liberica coffee, also known as Liberian coffee, scientific name coffee liberica hiern; approved by the State Administration of Technical Supervision on April 12, 1994, implemented on October 1, 1994
GB/T 15033--94
d. Excelsa coffee, also known as Excelsa coffee, scientific name coffee dewereidewild et durandvarexcclsa chevalier;
e. Arabusta coffee, a hybrid of small-grain coffee and medium-grain coffee, scientific name coffee alabica x coffee canephora capot et ake assi. 3.2.2.2 Determine the type of green coffee sample according to the processing method (see Appendix A). 3.2.2.3 Overall color and its uniformity. Record and describe the observations of the overall color, such as: light blue, light green, light white, light yellow, light brown.
3.3 Determination of impurities and defects
3.3.1 Method
3.3.1.1 Weigh the entire green coffee sample (not less than 300g). The accuracy is 0.1g (it can be weighed before olfactory and visual examination).
3.3.1.2 Spread the green coffee sample on an orange or black flat board under diffuse daylight or artificial light as close to daylight as possible. 3.3.1.3 Detect all impurities according to the categories specified in Appendix B and pile them into distinguishable small piles or place them in several containers. Place the unspecified categories in a separate pile or in a separate container. 3.3.1.4 After removing the impurities, detect the defective coffee beans according to the categories specified in Appendix C, and place each category in a pile or in several containers.
3.3.1.5 Count the number of each category of impurities and each category of defective coffee beans. 3.3.1.6 Weigh the mass of each category of impurities and each category of defective coffee beans with an accuracy of 0.1g. 4 Calculation of the test results
4.1 Record the number of each category of impurities and each category of defective coffee beans. 4.2 The mass percentage of each category of impurities in the green coffee sample. Mass percentage = m1×100
Where: mo-mass of the sample, g;
mlThe mass of a certain category of impurities, g.
If the total impurity mass percentage is to be calculated, replace m1 with the total mass of each category of impurities. 4.3 The mass percentage of each category of defective coffee beans in the green coffee sample. Mass percentage = m2 × 100
Where: m. Mass of the sample, g;
m2 is the mass of a certain type of defective coffee beans, g. If the mass percentage of the total defective coffee beans is to be calculated, the total mass of each type of defective coffee beans is used instead of m2. The arithmetic mean of the two measured values ​​is taken as the measurement result. 322
.·(2)
GB/T 15033--94
Appendix A
Determining the type of green coffee sample by processing method (supplement)
A1 Wet-processed coffee
-processed coffee
Green coffee produced by wet processing is also called wet-processed coffee. A2 Mild coffee
Specially refers to small-grain coffee processed by wet method. A3 Dry processed coffee dryprocessed coffee is green coffee made by dry processing, also known as dry coffee. A4 Washed and cleaned coffee is dry processed coffee that has its silver skin removed mechanically in the presence of water. A5 Monsooned coffee
Dry processed coffee beans are exposed to humid weather and absorb water to swell, becoming golden brown or light brown. A6 Polished coffee
Wet processed coffee that has its silver skin removed mechanically to give the coffee beans a glossy and good appearance. Appendix B
Impurities in green coffee
(Supplement)
B1 Foreign matter foreign matter
It is not the original mineral matter and animal and plant residues in coffee berries. B2 Large stone large stone
Stones that cannot pass through a sieve with a round hole of 8 mm in diameter. B3 medium stone
Stone that can pass through a sieve with a hole diameter of 8mm, but cannot pass through a sieve with a hole diameter of 4.75mm. B4 small stone
Stone that can pass through a sieve with a hole diameter of 4.75mm. B5 large stick
A twig about 3 cm long (usually 2~～4 cm). B6 medium stick
A twig about 1.5 cm long (usually 1～2 cm). B7 small stick
A twig about 0.5 cm long (usually less than 1 cm). B8 clod
A clump of soil particles.
B8.1 large clod
A clod that cannot pass through a sieve with a hole diameter of 8mm. B8.2 Medium clod
Soil clod that can pass through a sieve with a pore size of 8 mm but cannot pass through a sieve with a pore size of 4.75 mm. B8.3 Small clod
GB/T 15033-94
Soil clod that can pass through a sieve with a pore size of 4.75mm round hole sieve soil clod. Appendix C
Green coffee defects
(supplement)
husk fragment
fragment of dry fruit skin.
piece of parchment
fragment of inner fruit skin (seed skin).
C3shell
deformed coffee bean with concave surface, shaped like a shell. bean bragment
coffee bean fragment with volume less than half a coffee bean. C5broken bean
coffee bean fragment with volume equal to or greater than half a coffee bean. C6malformed bean
coffee bean with abnormal appearance, which can be clearly distinguished from normal coffee beans. insect-damaged bean
coffee bean damaged by insects inside or outside. C8 Insect-infested beanC8.1 Live-insect infested beanCoffee beans that harbor one or more live insects at any stage of development. C8.2 Dead--insect infested beanCoffee beans that contain one or more dead insects or insect remains. C9 Dried coffee cherry
Dried coffee cherry, consisting of the peel and one or more coffee beans. C10 Bean in narchmentCoffee beans that are wholly or partially wrapped in the seed coat (endocarp). C11 Black coffee beanblack bean
Externally and internally smokedCoffee beans with more than half of the external surface and interior being black. a.
Externally blackenedCoffee beans with more than half of the external surface being black. h.
C12 Partly black bean;semi--black bean The outside and inside are blackened Coffee beans with half or less than half of the outside surface and the inside being black. a.
The outside is blackened Coffee beans with half or less than half of the outside surface being black. b.
C13 Immature bean
Coffee beans obtained from unripe berries, often with wrinkled surfaces. C14 Spongy bean
The firmness is similar to that of cork, and its tissue can be pressed into a dent with a fingernail, usually slightly white. Note: This is not a defect for rehydrated coffee. C15 White low density bean Floater bean is white and very light, and its density is much lower than that of normal coffee beans. Note: This is not a defect for rehydrated coffee. 324
C16 Stinker bean
GB/T 15033—94
The beans emit a foul odor when newly cut. They may be light brown or brown, and sometimes have a waxy appearance. C17 Sour bean
Coffee beans that have gone bad due to over-fermentation. They are very light reddish brown inside and produce a sour taste when roasted and brewed. 3 Blotchy beanbzxZ.net
Coffee beans with irregular green, white or sometimes yellow spots. C19 Withered bean
Coffee beans that are light and wrinkled.
C20 Mouldy bean
Coffee beans that have mold or visible mold. C21 Pulper-nipped bean
Wet-processed coffee beans that are cut or scratched during pulping, often with brown or black scars. Additional remarks:
This standard was proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard was drafted by the South China Tropical Crops Product Processing Design Institute. The main drafter of this standard was Zhou Daolong.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.