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 |