Challenge for producers & distributors of coffee

Coffee is obtained from the roasted coffee bean, the seed of the coffee plant. The plants are grown particularly in South American and Asian countries. Brazil is one of the main exporting countries, closely followed by Vietnam, Colombia and Indonesia.

Consumers expect not only a flawless and aromatic taste, but also an invigorating effect from the coffee, which is caused by the corresponding caffeine content.

From the plant to the consumer's cup, coffee travels a long journey during which pesticides from the fields, mycotoxins due to faulty storage, contaminants in production (e.g. mineral oils, heavy metals, acrylamide or furan) and microorganisms can enter the product. Regular analyses and controls are therefore necessary in order to be able to guarantee the high quality of the coffee.

Furthermore, it is also important to prove the origin of the coffee in order to prevent food fraud. In this context, the adulteration of the Arabica variety with the less expensive Robusta plays a particularly important role.

Coffee Testing

Necessary tests for the analysis of coffee

For more than a decade, the laboratories of the Tentamus Group have been a reliable partner for the analysis of coffee. In the following, we explain which analyses and examinations are of particular importance:

Pesticides & Residue Analysis

During the cultivation of coffee plants, pesticides or plant protection products are used to drive away pests. It should be noted that in most cases, different regulations apply in the growing countries with regard to the maximum residue levels than in the importing countries. It is therefore particularly important to analyze imported coffee for possible pesticide residues. In this way, you can avoid costly recalls due to exceedances of the maximum permissible levels.

Using LC-MS/MS and GC-MS/MS, coffee samples can be quickly and reliably checked for possible pesticide residues.

 

Mycotoxins

In coffee, the mycotoxin (mold toxin) called ochratoxin A (OTA) plays a recurring role and is found in many samples. OTA can mainly result from faulty storage, especially since coffee travels long distances from its origin to the importing country.

By means of LC-MS/MS, the OTA content can be determined in both green and roasted coffee and thus compliance with the legal maximum levels can be checked.

Chemical analyses

General marketability testing ensures that your coffee product complies with all legal regulations for market entry. In addition, further chemical analyses are carried out to check the quality and ingredients (e.g. caffeine content) of the coffee.

Strong heating (>120 °C) of some foods can produce acrylamide, which is suspected of being carcinogenic. Therefore, for some foods that are particularly susceptible to the formation of acrylamide, guideline values apply that should not be exceeded.

Coffee is one of these particularly susceptible foods. We detect acrylamide in your coffee samples by LC-MS/MS.

Origin verification

Arabica coffee is only grown in higher altitude areas (from 1,000m). Due to slower growth and ripening of the coffee beans, this altitude results in a milder taste.

Robusta beans, on the other hand, are grown in flat regions and thus develop a stronger taste.

Time and again, coffee is adulterated in order to increase profits. Among other things, high-priced Arabica coffee is mixed with lower-priced Robusta beans, but still labeled as "100% Arabica. However, no Robusta content may be detectable in such labeling. If this is the case, it is food fraud.

By means of HPLC or NMR, the presence of Robusta coffee beans can be detected in our analytical laboratories as standard by detecting the substance 16-O-Methylcafestol.  This substance is present in Robusta beans, but not in Arabica beans.

To effectively counter food fraud, we have established a center of excellence for food adulteration analysis: the Tentamus Center for Food Fraud (TCF2). It is part of the Tentamus Group and focuses primarily on food adulteration, especially coffee.

With TCF², we have developed further meaningful analyses to ensure varietal purity. The NMR method is used here, which on the one hand delivers results within a few hours and on the other hand is particularly environmentally friendly due to the low consumption of solvents.

Sensory testing

Sensory testing of coffee is used to determine if your product meets sensory correct and perfect grades. This is influenced by roasting and grind, among other factors.

In sensory testing, the product is checked for odor, appearance, taste and mouthfeel by sensory experts.

We will gladly take over the sensory testing of your products. In addition, we offer training so that you can also set up a panel of sensory experts internally.

Mycotoxins coffee

Sample shipment
for coffee analysis

Together with you, we will determine which analyses you require and in what time frame, and which of our laboratories specializing in coffee analysis should be considered. You can then send us your coffee samples together with the order form or bring the samples directly to us in person.

Get in touch with us!
We are happy to advise you:
logistics@tentamus.com
+49 30 206 038 395
Coffee Sample Sensory

Relevant legal bases and directives

Are you interested in our services for the analysis of coffee?
Get in touch with our team:
food@tentamus.com
+49 30 206 038 230

Overview of
laboratories offering analysis of coffee

The following laboratories from the Tentamus Group offer analyses of coffee:

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