Technical aspects
Coffee extract has a characteristic taste and aroma, a loose powder consistency and a light yellow to brown colour. The product meets quality and microbiological requirements.
| Parameter | Value |
|---|---|
| Loss on drying | Max. 5.0% |
| Ash content | Max. 10% |
| Bulk density | 0.25 – 0.6 g/ml |
| Lead (Pb) | ≤3.0 ppm |
| Arsenic (As) | ≤2.0 ppm |
| Cadmium (Cd) | ≤1.0 ppm |
| Mercury (Hg) | ≤1.0 ppm |
| Total number of microorganisms | <10,000 cfu/g |
| Moulds and yeasts | <100 cfu/g |
| Coliforms | <10 cfu/g |
| E. coli | Absent |
| Salmonella | Absent in 25 g |
| Staphylococcus aureus | Absent |
