ISO 6673:2003规定了在105°C条件下测定青咖啡质量损失的方法。 它适用于ISO 3509中定义的不含咖啡因和不含咖啡因的青咖啡。 根据惯例，这种测定质量损失的方法可以被视为测定含水量的方法，并且可以通过相关方之间的协议来使用，但其结果较低，约为1.0%，使用ISO 1446中描述的方法获得的结果（该方法仅作为校准水含量测定方法的参考方法）。

ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).