Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
Edition 2015-06

Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
Edition 2011-01

Analysis of coffee and coffee products - Determination of water-soluble extract - Method for roasted coffee
Edition 2016-07

Food Authenticity - Determination of 16-O-methylcafestol content of green and roasted coffee - HPLC-method; German and English version prEN 18003:2023
Edition 2023-10

Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
Edition 2003-02

Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
Edition 2007-03

Cookware - Coffee makers for domestic use with an independent heat source - Definitions, requirements and test methods; German version EN 13248:2002
Edition 2003-10

Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
Edition 2000-11

Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up; German version EN 14132:2009
Edition 2009-09

Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method
Edition 2015-08