ISO 6668:2008
Current
The latest, up-to-date edition.
Green coffee — Preparation of samples for use in sensory analysis
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26-05-2008
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ISO 6668:2008 specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis.
The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour.
A beverage prepared in accordance with ISO 6668:2008 can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.
| DevelopmentNote |
Supersedes ISO/DIS 6668. (05/2008)
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 6668:2008 | Identical |
| NEN ISO 6668 : 2008 | Identical |
| GOST ISO 6668 : 2015 | Identical |
| BIS IS 16036 : 2012 | Identical |
| NF ISO 6668 : 2008 | Identical |
| PN-ISO 6668:2018 | Identical |
| PN ISO 6668 : 1998 | Identical |
| ISO 3509:2005 | Coffee and coffee products — Vocabulary |
| BS ISO 10470:2004 | Green coffee. Defect reference chart |
| ISO 10470:2004 | Green coffee — Defect reference chart |
| BS ISO 3509:2005 | Coffee and coffee products. Vocabulary |
| ISO 4072:1982 | Green coffee in bags — Sampling |
| ISO 565:1990 | Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings |
| ISO 3696:1987 | Water for analytical laboratory use — Specification and test methods |
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