Coffee Quality and Export Certification Laboratory
Trade Infrastructure for Export Scheme (TIES)
LIST OF SERVICES
COFFEE QUALITY DIVISION
COFFEE BOARD
NO.1, DR.BR.AMBEDKAR VEEDHI
BENGALURU
0
Coffee is one of the most widely traded agricultural commodities in the world
and India accounts for about 4.56 percent of world coffee production. The Coffee Board
of India (Ministry of Commerce and Industry, Govt. of India) is a statutory organization
functioning for development of the Indian coffee sector. About 75 per cent of the total
coffee produced in the country is exported to over 88 countries of the world. In India
Coffee not only plays a crucial role in the livelihoods of many people in rural area but
also coffee contributes significantly to the foreign exchange earnings. The main goal of
the laboratories is to support the entire coffee sector with special emphasis on export.
Objectives of the Laboratories established under TIES:
To provide reliable, consistent and efficient coffee testing service using state-
of-the-art instruments with competent qualified and experienced manpower.
To perform analysis of coffee for export as per present national requirement
and international standards.
To provide testing services to coffee processing units for monitoring the
quality of coffee for export and domestic market.
To support coffee exporters for clearing custom points by providing testing
reports on the quality parameters prescribed by the importing country.
To strengthen the export certification process.
To ensure the quality of coffee during its import from other countries.
1
the State-of-the-Art laboratory facility exclusively for testing Coffee and Coffee
products
a Centralized testing laboratory facilitating all the stakeholders of the
Coffee Value Chain for ensuring the Quality of Coffee.
The
Laboratories at adopting beneficial high-end technologies for analysis of various
parameters on testing Coffee for exporters as required by the importing
Coffee Quality countries.
Division is….
Offering testing facility for the exporters of Coffee in all forms such as
green coffee, roaster bean, R&G coffee, instant coffee etc
Offering testing facility for importers to realize the acceptability of the
coffee for domestic use or for re-export.
Offering testing facility for coffee planters, curers, roasters and every process
through-out the value chain for the overall improvement of quality of coffee which
will be able to meet the export standards.
Components of the Laboratories:
•Sensory & Roasting
Laboratory
COMPONENT
1 including Barista &
Brewing Technology
laboratory
COMPONENTS
OF THE TIES
LAB
•Analytical and
COMPONENT
2 Microbiology
Laboratory
2
Component I – Sensory and Roasting Laboratory
A key opportunity in increasing coffee exports lies in improving quality. The main
purpose of the Sensory and Roasting Laboratory is to analyze the cup quality of the
coffees which has a vital role in deciding the overall quality of the coffee. Therefore it is
mandatory to have a state of art laboratory for Sensory and Roasting laboratory. The
main mandate of this laboratory is to provide a Quality Evaluation Report as per the
national and international format for the coffees for export and domestic market. A
feedback report on the improvement of quality aspects of coffee will also be helpful to
coffee farmers for gaining the exportability of the product.
The laboratory is equipped with a distinctively designed cupping tables for the
organoleptic analysis of coffee and the results of the analysis is provided with updates
score cards with descriptions and meticulously scored ratings. In addition to that, the
laboratory is equipped with state-of-the art instruments such as e-nose, e-tongue,
Coffee particle size analyser, Pycnometer, Agtron Roast Color Analyser, Water Activity
meter, O2/CO2 Analyser, Sinar moisture meter, Viscometer and Refractometer.
3
Electronic Nose
Electronic Tongue
The Barista and Brewing Technology Module of the laboratory is designed with
world class standards and equipped with latest models of espresso machines, grinders
and major brewing equipment.
4
Component II – Analytical and Microbiology Laboratory
The most vital component, since the quality issues regarding health aspects such
as mycotoxins, pesticide residues, heavy metal contamination has gained great
significance in the export of coffee commodity. So the main mandate of Analytical
laboratory is creation of database on various contaminants and for assisting research
programmes on quality profile of coffee. Analytical laboratory provides facilities for
analyzing different PFA parameters like moisture content, water soluble matter, acidity,
ash content, caffeine using ISO standards. Based on different quality parameter of coffee
analyzed at analytical laboratory, certificate can be produced to coffee growers for the
easy accessibility of Indian coffee to international market.
Analytical lab module is equipped with high-end equipment such as LC-MSMS, GC-
MSMS, ICPMS, HPLC, Water purification system, Kjeldahl and Soxhlet units and other
basic laboratory equipment.
Liquid Chromatography Mass
Spectroscopy Mass Spectroscopy
(LCMSMS)
Gas Chromatography Mass Spectroscopy
Mass Spectroscopy (GCMSMS)
Inductively Coupled Plasma Mass
Spectroscopy (ICPMS)
5
High performance Liquid
Chromatography (HPLC)
Soxhlet and Kjeldahl Units
Microbiology lab module is equipped with high-end equipment such as Pathogen
Screening and identification systems, Biosafety cabinets, Microplate reader, BOD
incubator and other basic laboratory equipment.
Automatic Pathogen Screening and
Identification system
6
List of services offered by Analytical and microbiology laboratory
established under trade infrastructure for export scheme
Sl.no. Type of Service Service Standards Service Charges*
( ₹. per sample )
excluding GST@
18%
1. Moisture Meter Calibration 1 working days after Rs.1000/-
(Sinar, Digital) receipt of the moisture
meter
2. Green Beans – Moisture 2 working days after Rs.300/-
estimation by gravimetric receipt of samples
method
3. FSSAI Parameters for R & G 5 working days after
Coffee receipt of samples
A) Total Ash A) Rs.300/-
B) Acid insoluble ash B) Rs.300/-
C) Water soluble ash C) Rs.300/-
D) Alkalinity of soluble Ash D) Rs.300/-
E) Caffeine E) Rs.1000/-
F) Water soluble matter F) Rs.400/-
G) PH G) Rs.200/-
4. FSSAI Parameters for R & G 5 working days after
Coffee blended with Chicory receipt of samples
A) Total Ash A) Rs.300/-
B) Acid insoluble ash B) Rs.300/-
C) Water soluble ash C) Rs.300/-
D) Alkalinity of soluble Ash D) Rs.300/-
E) Caffeine E) Rs.1000/-
F) Water soluble matter F) Rs.400/-
G) PH G) Rs.200/-
5. FSSAI Parameters for Pure 5 working days after
Soluble Coffee receipt of samples
A) Total Ash A) Rs.300/-
B) Acid insoluble ash B) Rs.300/-
7
C) Water soluble ash C) Rs.300/-
D) Alkalinity of soluble Ash D) Rs.300/-
E) Caffeine E) Rs.1000/-
F) PH F) Rs.200/-
G) Solubility in Hot water G) Rs.200/-
H) Solubility in cold water H) Rs.200/-
6. FSSAI Parameters for Pure 5 working days after
Soluble Coffee blended with receipt of samples
Chicory
A) Total Ash A) Rs.300/-
B) Acid insoluble ash B) Rs.300/-
C) Water soluble ash C) Rs.300/-
D) Alkalinity of soluble Ash D) Rs.300/-
E) Caffeine E) Rs.1000/-
F) PH F) Rs.200/-
G) Solubility in Hot water G) Rs.200/-
H) Solubility in cold water H) Rs.200/-
7. Ochratoxin–A estimation in 3 working days after Rs.2500/-
coffee samples (HPLC receipt of samples
Method)
8. Pesticide Residue Analysis per 3 working days after Rs.1700/-
Compound (LCMSMS, receipt of samples
GCMSMS Method).
9. Mineral Analysis per 3 working days after Rs.750/-
compound (ICP-MS Method) receipt of samples
10. Heavy metal analysis per 3 working days after Rs.750/-
compound (ICP-MS Method) receipt of samples
11. Parameters prescribed for 5 working days after
Nutritional composition of R receipt of samples for
& G and soluble coffee all the parameters
powder.
A) Moisture content A) 300/-
B) Total Carbohydrate content B) 500/-
C) Sugar content C) 500/-
D) Fat content D) 700/-
E) Protein content D) 700/-
8
F) Energy content E) 200/-
G) Dietary Fibre Content F) 800/-
H) Ash content G) 300/-
12. Chlorogenic acid content 2 working days after Rs.1000/-
receipt of samples
* GST @18% shall be paid extra
Instruction for sample submission for analysis at Analytical and
Microbiology laboratory:
Minimum Quantity of Sample Required:
250 g of Green Coffee/ Roasted Coffee bean/Roasted and Ground Coffee
100 g of Instant Coffee
9
List of services offered by Sensory and Roasting laboratory
established under trade infrastructure for export scheme
Sl. No. Types of Service Service standards Service Charges*
( ₹. per sample )
excluding GST@ 18%
1. Analysis of 3 working days after 100/-
moisture receipt of samples
content
2. Physical Analysis 3 working days after 250/-
receipt of samples
3. Cup Tasting 3 working days after 250/-
receipt of samples
4. Cup Tasting plus 5 working days after 500/-
Physical receipt of samples
Analysis
5. Cup Quality Analysis 3 working days after 750/-
of R&G coffee receipt of samples
blends
6. Cup Quality Analysis 3 working days after 750/-
of Espresso blends receipt of samples
7. Cup Quality Analysis 3 working days after 500/-
of Instant coffee receipt of samples
8. Water Activity (aw) 3 working days after 300/-
receipt of samples
Analysis of O2/CO2 in 3 working days after 300/-
9. Coffee packages for receipt of samples
shelf life study
Analysis of Roast 3 working days after 500/-
10. Color of Coffee receipt of samples
powder and Bean
Particle size 3 working days after 1200/-
11. distribution for R & G receipt of samples
and Instant Coffee
12. Density Analysis 3 working days after 1000/-
receipt of samples
3 working days after 300/-
13. Brix Value receipt of samples
14. Aromatic profile of 5 working days after 5000/-
Coffee using receipt of samples
electronic nose
15. Taste profile of Coffee 5 working days after 2500/-
using electronic nose receipt of samples
* GST @18% shall be paid extra
10
Instruction for sample submission for analysis at Sensory and
Roasting laboratory:
1. Minimum Quantity of Sample Required : 350 g of Clean Coffee, 350g of
Roasted Coffee bean, 300 g Roasted and Ground Coffee, 50 g of Instant
Coffee, 3 numbers of liquid Coffee sachets.
2. Cherry and Parchment Coffee : Minimum 2 kg and Rs.250/- extra for hulling/
peeling/ polishing
Mode of Payment:
The mode of payment is through online transfer to the below mentioned account and
the transaction details along with GST details if applicable should be sent to the
contact details mentioned for the respective laboratories.
Account details:
Name of the Account: COFFEE BOARD IEBR ACCOUNT - GENERAL FUND
STATE BANK OF INDIA
AC.NO - 64015049024
IFSC - SBIN0040022
SBI, Dr.Ambedkar Veedhi,
Bengaluru.
Coffee Board GST No. 29AAAJC0174B2ZR
Laboratory Contact:
Sensory and Roasting Laboratory:
Dr.Ramya.M, Subject Matter Specialist, Coffee Quality
[email protected] ,
[email protected]Contact No. +91 94494 69337
Dr.Mandappa. I.M, Subject Matter Specialist, Coffee Quality
[email protected]Contact No. +91 94497 15489
Analytical and Microbiology Laboratory:
Dr. Tiluttama Mudoi, Analytical chemist
[email protected]Contact No. +91 73489 60324
Dr.Mandappa. I.M, Subject Matter Specialist, Coffee Quality
[email protected]Contact No. +91 94497 15489
11
For Further Details Contact
The Divisional Head – Coffee Quality
Coffee Board
Government of India
Ministry of Commerce & Industry
#1, Dr. B.R.Ambedkar Veedhi,
Bengaluru - 560 001.
Karnataka, India.
Phone: +91-80- 22262868
Fax:+91-80-22255557
Email: hdqc[dot]coffeeboard[at]nic[dot]in
Website: www.indiacoffee.org
12
