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Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 3581 (1982): Green coffee [FAD 6: Stimulant Foods]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
( Reaffirmed 2012 )
 IS : 3581.1982

Indian Standard
GRADING FOR GREEN COFFEE

( Second Revision )
Stimulant Foods Sectional Committee, AFDC 39

Chairman Representing
SHRI C. P. NATO-RAJAN Central Food Technological Research Institute
( CSIR ), Mysore
Members
SHBI D. S. CHADHA Central Committee for Food Standards ( Ministry
of Health and Family Welfare ), New Delhi
&IT D. MUEHERJEE ( Alternate )
DE N. K. JAIN Tea Research Association, Calcutta
SHBI P. C. SHARMA ( Al&mate )
SHRI S. KASTURI Government Analyst Laboratory, Madras
Da S. L. KHOSLA Public Analyst, Government of Haryana,
Chandigarh
SBBI S. K. ANAND ( Alternate )
COL R. K. KOOHHAR Quartermaster General’s Branch, Army Head-
quarters, New Delhi
LT-COL P. J. CHERIAN (A&mats s) __
Sasr S. S. MEENAKSHISUNDBAN Coffee Board, Bangalore
SMT SUNALINI N. MENON ( Alternate )
DR K. K. MITRA Tea Board, Calcutta
SHBINARENDRA KUMAR Calcutta Tea Traders Association, Calcutta
SHRI K. M. PANEL ( Alternate)
SHRI M. N. NAYAR Central Plantation Crop Research Institute
( ICAR ), Kasaragod
SHRI T. A SRIRAM (Alternate)
SEmI c. Y. PAL Cadbury India Limited, Bombay
SHRI S. J. KEKOBAD ( Alternate )
SHBI K. RAMAKRISHNA PILLAI The Kerala State Co-operative Marketing Federa-
tion Ltd, Cochin
SHRI P. P. BHALBKARAN( Alternate )
SHRI C. K. RAMANATH Brooke Bond India Limited, Calcutta
SHRI A. K. GUPTA ( Alternate)
SHBI M. G. SATHE The Sathe Biscuit and Chocolate Company
Limited, Pune
SHRI U. R. KULKARNI ( Alternate )
( Continued on figs 2)

@ Copyright 1982
INDIAN STANDARDS INSTITUTION
This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and
reproduction in whole or in part by any means except with written permission of the
publisher shall be deemed to be an infringement of copyright under the said Act.
( Contin~dfiom pugc1 )
Members Reflesenting
SHE1 v. H. SHAH Kaira District Co-operative Milk Producer’s
Union Limited, Anand
SHRI KAILASH VYAS ( A&r&c )
Dr S. B. SIN~H Public Analyst, Government of Uttar Pradesb,
Lucknow
SEEI K. N. SIBCAB The Consultative Committee of Plantation Associa-
tion, Calcutta
DB C. S. VEIXIXATARAM United Planter’s Association of Southern India,
Coonoor
SHRI V. RAN~ANATHAN ( Alternalc )
SH~I S. VISEVESHWAEA Central Coffee Research Institute, Chikmagalur
SHBI R. WALTOR Food Specialities Limited, Moga
SHE1 A. K. ROY ( Afh&)
SJXRI T. PIJILNANANDAX, Director General, IS1 ( Ex-o&io Member )
Director ( Agri & Food ) ( Secrulury)

Coffee and Its Products Subcommittee, AFDC 39 : 2

Members
SHRI S. KASTU~I Government Analyst Laboratory, Madras
COL R. K. KOCHHAB Quartermaster General’s Branch, Army Head-
quarters, New Delhi
LT-CO& P. J. CHERIAN ( Alternate )
MARKETING MANA~XR Poison Limited, Bombay
SHBI S. S. MEENAKSHISUNDBAX Coffee Board, Bangalore
SHBI C. P. NATAEAJAN Central Food Technological Research Institute
( CSIR ), Mysore
SHRI N. G. GOPALA KRISBNA RAO
( Ahmufs)
S~sr A. K. ROY Food SDecialities
. Limited, Morra
SHBI M. BALAN ( Ahmats )
6~x1 P. K. SABARWAL Brooke Bond India Limited, Calcutta
SEBI E. B. UNNI Mangalore Gurers’ Association, Mangalore
SHRI P. V. RAMAKRISHNA (Ahmats )
SHRI S. VI~EVESHWARA Central Coffee Research Institute, Chikmagalur

2
 IS : 3581 l 1982

Indian Standard
GRADING FOR GREEN COFFEE

( Second Revision)

0. FOREWORD

0.1 This Indian Standard ( Second Revision ) was adopted by the Indian
Standards Institution on 8 January 1982, after the draft finalized by the
Stimulant Foods Sectional Committee had been approved by the Agricul-
tural and Food Products Division Council.
0.2 This standard was first published in 1966. The first revision of the
standard was brought out in 1974 to include determination of moisture
content with a view to aligning it with the practical method adopted by
the ISO. The present version of the standard reflects the latest trade
practices followed by the Coffee Board with respect to grade designations.
0.3 For the purpose of deciding whether a particular requirement of this
standard is complied with, the final value, observed or calculated,
expressing the result of a test or analysis, shall be rounded off in accordance
with IS: 2-l%O*. The number of significant places retained in the
rounded off value should be the same as that of the specified value in this
standard.

1. SCOPE
1.1 This standard prescribes the requirements for different types and grades
of green coffee, namely, co$a arabica Linn. and Coffea caenophora
( subvariety C. robusta Linden ).
2. TERMINOLOGY
2.0 For the purpose of this standard, the following definitions shall apply.
2.1 Plantation Triage - Broken, withered, spotted, elephant, small
discoloured malformed beans, pales and pulper-cuts.

2.2 Robusta Parchment and Cherry Triage - Round small beans,

spotted beans, dried and shrivelled beans, broken beans ( not less than
*Rules for rounding off numerical values ( revised).

3
one-third of a bean in size ). In the case of Robusta Parchment Triage,
pales and pulper-cuts are also included.
2.3 Bits - Broken coffee of less than one third of a bean in size.
2.4 Blacks - More than a quarter of a bean surface black, blue, brown
or similarly discoloured beans and including stinkers and sour beans.
3. VARIETIES AND TYPES
3.1 There are mainly two varieties of coffee as given below:
a) Variety I-Co$ea arabica Linn., and
b) Variety II-CO&X cacnobhora ( subvariety C. robusta Linden ).
3.2 There shall be four types of coffee as given below:
a) Arabica, Plantation ( washed );
b) Arabica, Cherry ( unwashed );
C) Robusta, Parchment ( washed ); and
d) Robusta, Cherry ( unwashed ).
3.2.1 There shall be seven grades of Arabica Plantation as given below:
a) Plantation PB c) Plantation B e) Plantation C
b) Plantation A d) Plantation Bulk f) Plantation Bits
g) Plantation Blacks
4. REQUIREMENTS
4.1 Moisture Content - When determined by the method prescribed
in Appendix A, the moisture content in coffee at the time of packing shall
be as follows:
a) Washed Coffee, Arabica, Plantation and Robusta,
Parchment, Max 10 percent
b) Arabica, Cherry, Max 11 percent
c) Robusta, Cherry, Max 11’5 percent
4.2 Freedom from Infestation - Coffee beans shall be free from
infestation due to insects, fungi and rodents.
4.3 Freedom from Extraneous Matter - Coffee beans shall be free
from any extraneous matter, such as strings, stones, dirt, wood and glass,
and metallic pieces.
4.4 Odour - Coffee beans shall be free from any foreign odour.

5. GRADES
5.1 Coffee beans shall be graded on the basis of size and shape before
packing.

4
 lb : 2581 - 1982
5.2 The designation ofgrades and their requirements shall be as given in
Table 1.
TABLE 1 GRADE DESIGNATIONS OF GREEN COFFEE AND
THEIR REQUIREMENTS
VARIETY TYPE GRADE SIEVINQ REQUIRE- PERMISSIBLE
DESIQ- WENT PERCENTAQE
NATION _----*---___? ( BY MASS ) OB
‘Aperture Percentage’ FLATS AND
Size by Mass OTHERS
(mm) Retained,
Min
(1) (2) (3) (4) (5) (6)
Coffeea Arabica, PB - - 3 of PB Triage,
orabica plantation 2 of Flats
Linn.
A 6.65 90.0 2 of Triage
6.00 98.5 2ofPB
B 6.00 75.0 3 of Triage
5.50 98.5 2ofPB
Bulk* - -
C 5.50 75.0 -
5.00 100.0
Bits - - -
Blacks
C0$a Cherry PB - - 3 of PB Triage,
arabica ( whole ) 2 of Flats ( AB )
Linn. crop,
including 6.00 90.0 3 of Triage
AB J
gleanings 15.50 98.5 2ofPB
and Bulk* - - -
strippings ) 5.50 75.0 2 of Blacks/
C
5.00 100.0 Browns/Bits
Blacks/ - - -
Browns/
Bits
Coffea Robusta, PB -.. 3 of PB Triage,
robusta parchment 2 of Flats ( AB )
Linden AB 90.0 3 of Triage,
98.5 2ofPB
Bulk* - -

C 75.0 2 of Blacks/
100.0 Browns/Bits
Blacks/ - -
Browns/
Bits
Robusta, PB - 3 of PB Triage,
cherry 2 of Flats ( AB )
AB 90.00 3 of Triage
98.5 2ofPB
Bulk* - -

C 75.0 2 of Blacks/
100.0 Browns/Bits
Blacks/
Browns/
Bits
*Ungraded and ungarbled.

5
fS : b8i - 1982

6. PACKING AND MARKING

6.1 Packing - The coffee beans shall be packed in new, clean and sound
jute or lined bags or any other suitable container as agreed to between
the purchaser and the vendor. The bags shall be free from any fungal.
or insect infestation and shall be free from any undesirable smell.
6.2 Marking - The following particulars shall be marked or labelled_on
each bag:
4 Name of the material,
b) Variety and type,
c>Grade of the material,
4 Name and address of the vendor, and
e) Net mass in kg.

APPENDIX A
( Clause 4. I )

DETERMINATION OF MOISTURE

A-O. PRINCIPLE
A-0.1 Dry the sample of beans at a temperature of 130 & 2”C, at atmos-
pheric pressure, in two stages with an intermediate rest period, in order
to redistribute uniformly the moisture in the bean.

A-l. APPARATUS
A-l.1 Electrically Heated Constant-Temperature Oven - The oven
shall have effective ventilation and shall be regulated in such a way that
the temperature of the air and of the plates carrying the samples is 130 &
2°C in the vicinity of the samples. The oven shall have such heating
capacity that when it is previously set at a temperature of 13O”C, it is
again able to reach this temperature in less than 45 min ( preferably in
less than 30 min ) after the insertion of the maximum number of test
portions that can be dried simultaneously.
A-1.2 Dish with Lid - This shall be of corrosion-resistant metal or of
glass, with an effective surface area of at least 18 cm2 ( for example, 50 mm
minimum diameter and 25 to 30 mm deep ).
A-1.3 Desiccator - Phosphorous pentoxide, reagent grade, or any other
effective dehydrating agent shall be used in the desiccator.

6
 IS t 3581- 1982

A-l.4 Analytical Balance

A-2. PROCEDURE

A-2.1 Test Portion -Weigh the empty dried dish with its lid. Introduce
approximately 5 g of green coffee beans and spread them over the bottom
of the dish in a single layer. If the test portion contains a large quantity
of impurities ( nails, stones, wood, etc ), discard the test portion and take
a fresh portion from the laboratory sample. Cover the dish with its lid
and weigh the dish with lid and the test portion to the nearest OS000 2 g.

A-2.2 Determination

A-2.2.1 First Period in the Oven - Place the dish containing the test
portion in the oven at a temperature of the 13O”C, on its lid. Remove it
after a period of 6 h f 15 min; cover it with the lid while still in oven
and place it in the desiccator. After cooling to ambient temperature
( from 30 to 40 min after placing it in the desiccator ), weigh it, still closed.
After weighing, replace the dish in the desiccator for at least 15 h.

A-2.2.2 Second Period in the Oven - Under the same conditions as specified
in A-2.2.1, replace the dish in the oven at a temperature of 130°C and let
it remain there for 4 h f 15 min. Remove it, allow it to cool to ambient
temperature in the desiccator and weigh again.

A-2.2.3 Xumber of Determinations - Carry out at least two determinations

on the same sample till the difference in results of last two determinations
is not more than 0.3 g of moisture per 100 g of the sample.

A-3. CALCULATION

A-3.1 The percentage of moisture in the sample shall be calculated by

adding the percent loss in mass calculated after the first period in the
oven ( see A-2.2.1 ) and half the value of the addition percent loss in mass
calculated after the second period in the oven ( see A-2.2.2 ).

A-3.1.1 Loss in Mass after the First Period in Oven ( PI ) -- Calculate

percent loss in mass using the following formula:
100
PI= (m, -ml) x -
m0

where

m. = initial mass in g of the test portion, and

ml = mass in g of the test portion after the first 6 h period.

:7
ISt3581.1982

A-3.1.2 Loss in Mass after the second Period in Oven ( Pe ) - Calculate

percent loss in mass using the following formula:
100
P2 = ( m, - ms ) x -
m.
where
m, = initial mass in g of the test portion, and
m2 = mass in g of the test portion after the second 4 h period
in the oven.

A-3.1.3 Moisture Content, Percent by Mass (P) - Calculate moisture

content ( percent by mass ) using the following formula ( see Note ):

P = p1 f pa ; pl

NOTE-The difference between the losses in mass observed after 6 h ( se8 A-2.2.1 )
and 10 h ( including additional 4 h ) ( see A-2.2.2 ) in the oven at a temperature of
130°C. that is, the difference between PI and P2, should normally be less than 1.0 g
per 100 g of sample.

8
 AMENDMENT NO. 1 NOVEMBER 1995
TO
IS 3581: 1982 GRADING FOR GREEN COFFEE
(Second Revision)

(Page 3, Foreword, clause 0.2 ) - Add the following clauses after 0.2 and
renumber the subsequent clause:
‘0.3 A scheme for labelling environment friendly products with the EC0 Mark
has been introduced at the instance of the Ministry of Environment and
Forests ( MEF), Government of India. The EC0 Mark would be administered by
the Bureau of Indian Standards ( BIS ) under the BIS Act, 1986 as per the
Resolution No. 71 dated 20 February 1991 as published in the Gazette of the
Government of India vide GSR No. 85(E) dated 21 February 1991. For a
product to be eligible for EC0 Mark it shall also carry the Standard Mark of BIS
for quality besides meeting additional optional environmental friendly ( EF )
requirements. The EF requirements for grading of green coffee, are, therefore
being included through an Amendment No. 1 to this standard.
0.4 This amendment is based on the Gazette Notification No. 678 (E) dated 30
August 1994 for Labelling Edible Oils, Tea and Coffee as environment friendly
products, published by the Ministry of Environment and Forests.’
( Page 4, clause 4.4 ) L- Add the following clauses after 4.4:
‘4.5 Optional Requirements for EC0 Mark
45.1 General Requirements
45.1.1 The product shall conform to the requirements prescribed under clauses
4.1 to 44.
45.2 Specift Requirements
45.2.1 The product shall be free from any added colouring, flavouring and also
be free from rancidity and shall have its characteristic flavour.
45.2.2 The product shall be free from adulterants like dandelion and other roots,
acorns, figs, dates, stones and cereals.
45.2.3 The pesticide residues in the product shall not exceed the limits given
below when tested by the methods as shown against each.
1
Amend No. 1 to IS 3581: 1982

Sl No. Name of Pesticide Tolerance Limit Method of Test

w&3 Ref to

i) Monocrotophos 0.1 IS 11374 : 1985

(Page 6, clause 6.1) -Add the following clause after 6.1:
‘6.1.1 For EC0 Mark the product shall be packed in packages which are made
from recyclable, reusable or biodegradable materials which shall be declared by
the manufacturer and may be accompanied with detailed instructions for proper
use.’
(Page 6, clause 6.2 ) -Add the following clause after 4.2:
‘6.21 The following additional information shall also be marked on the label for
EC0 Mark:
a) The criteria for which the product has been labelled as EC0 Mark.’

Reprography Unit, BIS, New Delhi, India

2
 AMENDMENT NO. 2 OCTOBER 1996
TO
IS 3581: 1982 GRADINGFOR GREEN COFFEE
( Secmd Revision )

( Cwerpage, Tide) - Substitute the following for the existing:

‘GREEN COFFEE - SPECIFICATION’

( Amendmw;No. 1, page 1, clause 4.5 ) - Delete the word ‘Optional’.
(bendmenr fir, 1, puge I, clause 4.5.1.1 ) - Substttute the followmg tor
the existing:
‘4.5.1.1 The product shall COGO~~ to the quality starlda& ofB]S.'

(Amendment No. 1, pop 1, clauc 4.5.1.1 ) -- Insert the following clauses

after 4.5.1.1:

‘4.5.1.2 The product manufacturer shall produce I’Wconsent clearance as per the
prOViSionS of Water ( Prevention & Conlroi of POhtion ) Act, 1974 and Air
(Prevention & Control of Pollution) Acr, 1981, Water (Prevemi~ & Control of
Pollution) Cess Act, 1977 respectively alongwith the authorisatiti. if required,
under Environment ( Protection ) Act, 1986 and the Rules made thtqunder to
Bureau of Indian Slandards while applying for the EC0 Mark; and the Emduct
shall bz in accordance with the Prevention of Food Adulteration Act, 1954 and
the Rules made thereunder unless otherwise specified.

4.5.1.3 The product/packing shall display in brief the criteria based on which the
product has been labelled environment friendly.
4.5.1.4The material used for product/packaging shall be recyclable ( i.e. which
can by reprocessed to manufacture any other useful product ) or biodegradable
and the parameters evolved under the SLEFP on the specific subject of
packaging shall apply.’

( Amendment No. 1, page 1, clauses 4.5.2.1 to 452.3 j - Substitute the

following for the existing:
‘4.5.2.1 The coffee beans shall be free from infestation due to insects, fungus
and rodents.
Amend No. 2 to IS 3581 : 1982
45.2.2 The product shall be free from extraneous matter like strings, stones,
dirt, wood, glass and metallic pieces and from any added colouring and
flavouring. It shall also be free from rancidity and shall have its characteristic
flavour.
4.5.2.3 The product shall be free from adulterants like dandelion and other roots,
nerons, figs, dates, stones and cereals.’
(Amendment No. 1, page 1, clause 45.2.3 )- Insert the following clause
after 4.5.2.3:
‘4.5.2.4 The pesticides residues (if anyj in the product shall not exceed the
limits as prescribed in Prevention of Food Adulteration Act, iY54 and Rules
made thereunder, when tested by the methods given in the relevant Indian
Standards Specifications.’
[ Page 6, clause 6.1.1 ( see aZ.soAmendment No. 1 ) ] - Delete.
[ Page 6, clause 6.2 ( see also Amendment No. 1 ) ] - Substitute the
following for the existing:
‘6.2 Marking
The following particulars shall be marked or labelled on each bag:

a) Name of the material,

b) Variety and type,

4 Grade of the material,

d) Name and address of the vendor, and

e>Net mass in kg.

6.2.1 The product may also be marked with EC0 lvlark and. the details are
available with the Bureau of Indian Standards.’
(‘IAD23)

kepqpplty Unit. BIS, New Delhi, India

2