Abstract
The coefficient of friction of Arabica and Robusta varieties of coffee on a number of materials of construction indicate that the value falls very rapidly while surface moisture is being removed, after which it is very little affected by any further reduction in moisture. Maximum and minimum values of 1·75 and 0·30 have been recorded for the fully wet and fully dry stages. The angle of repose is found to be higher than the coefficient of friction for most conditions tested. Commercial plate glass and Perspex show characteristics different from other materials. Arabica and Robusta varieties show similar characteristics, although earlier studies with other physical properties indicate that they are different.
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