ISO INTERNATIONAL STANDARD 6669 First edition 1995-09-01 Green and roasted coffee - Determination of free-flow bulk density of whole beans (Routine method) Café vert et cafe torréfie -Determination de la masse volumique sans tassementdesgrainsentiers(méthodepratique) tso Referencenumber ISO 6669:1995(E) Copyright International Organization for Standardizatior etworking permitted without license from IHS ISO 6669:1995(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through IsO which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International a vote. ISO/TC 34, Agricultural food products, Subcommittee SC 15, Coffee. 1SO1995 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher InternationalOrganizationforStandardization Case Postale 56. CH-1211 Geneve 20: Switzerland Printed in Switzerland No reproduction or networking permitted without license from IHS Not for Resale @ ISO IS0 6669:1995(E) Introduction Knowledge of the bulk density of green and of roasted whole coffee beans is important for their trade, since it determines the volume occupied by a given mass of beans, which is a factor in their packaging, storage and transport. Bulk density is defined as the ratio of mass to volume occupied Measurement of the mass which occupies a fixed known volume under of coffee beans determined in this manner will vary according to the mass, size and shape of the individual beans and, to a lesser extent, their moisture content at the time of measurement. The filling of a container of known volume in free fall will be influenced by the free-flowing condi- by a correct levelling procedure of the beans in the container. Botanic, horticultural, processing, storage and handling factors, including the effect of age, variously influence the bulk density of green coffee beans, whilst their roasting behaviour and conditions additionally influence the bulk density of the roasted beans. The method adopted for a routine method needs to be as simple as possible and subject as little as possible to human error in use; the equipment should be easy to make wherever coffee is produced, sold or bought. ili d without license from IHS