This International Standard specifies a routine method for the determination of loss in mass at 103 °C of roasted ground coffee. NOTE 1 This method has been shown to give very similar results on average to those obtained by the method given in ISO 11817:—, Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method). This method is most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.