The Determination of the Insoluble Matter Content of Instant Coffee: A Collaborative Trial

Matter Content of Instant Coffee: A Collaborative Trial S. L. REYNoLDS, S. A. Tnonpr AND R. WooD Ministry of Agriculture, Fislteries and Food, 65 Ronmey Street, London StYlP 3RD The results are reported oi a collaborative trial to assess a proposed European Community (EC) method of analysis to determine the insoluble matter content of instant coffee, The method, which is based on a gravimetric procedure using a filter disc of specified characteristics, is shown to be suitable as a statutory procedure when samples with concentrations ol insoluble matter in excess of 500 mg/kg are analysed. lnlroduction The European Community (EC) Council of Ministers has adopted a Directive on the approximation of the laws of the Member States relating to coflee extracts and chicory extractsl. This Council Directive rvas translated into legislation in England and Wales as “The Coffee and Coffee Products Regula- tions 1978″‘. There is a requirement in the Directive that methods ol analysis be drawn up to verily the provisions ofthe Directive. This requirement has led to the adoption by the Community of the First Commission Directive laying down Community methods of analysis lor testing cofee extracts