CDR CoffeLab analyzer for controlling fermentation processes, for defining the chemical profile of green beans, roasted coffee and the drink.

Determination of chlorogenic acids in the coffee production chain

Chlorogenic acids are one of the most important components of green coffee. By analyzing chlorogenic acids it’s possible to assess the quality of the green beans during and after the fermentation process.

The analysis carried out on roasted coffee allow to verify how many chlorogenic acids are decomposed during roasting phase.

Analyzing Chlorogenic Acids in Coffee: Why it Matters

The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.

The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup.


Test Principle

The absorbance of the extracted solution from green coffee beans added to a proper solvent, measured at 325 nm is proportional to the chlorogenic acids contained in the sample.

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting


CDR CoffeeLab®

  • Complete analysis panel, supplied already configured
  • Up to 16 determinations simultaneously
  • Possibility of carrying out analyses of the same sample
  • Integrated printer
  • Full connections (LAN - USB - Bluetooth barcode/QR code reader)