Green Coffee
1. Macroscopic Examination—Tentative
A macroscopic examination is usually sufficient to show the presence of excessive amounts of black and blighted coffee beans, coffee hulls, stones, and other foreign matter. These can be separated by hand-picking and determined gravi-metrically.
2. Coloring Matters—Tentative
Shake vigorously 100 grams or more of the sample with cold water or 70 percent alcohol by volume. Strain through a coarse sieve and allow to settle. Identify soluble colors in the solution and insoluble pigments in the sediment.
Roasted Coffee
3. Macroscopic Examination—Tentative
Artificial coffee beans are apparent from their exact regularity of form. Roasted legumes and lumps of chicory, when present in whole roasted coffee, can be picked out and identified microscopically. In the case of ground coffee, sprinkle some of the sample on cold water and stir lightly. Fragments of pure coffee, if not over-roasted, will float; while fragments of chicory, legumes, cereals, etc., will sink immediately, chicory coloring the water a decided brown. In all cases identify the particles that sink by microscopical examination.
4. Preparation of Sample—Official
Grind the sample to pass through a sieve having holes 0.5 mm. in diameter and preserve in a tightly stoppered bottle.