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BS ISO 6668:2008

Current
Current

The latest, up-to-date edition.

Green coffee. Preparation of samples for use in sensory analysis
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

07-31-2008

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Test report

Describes 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.

This International Standard 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 this International Standard 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.

Committee
W/-
DevelopmentNote
Supersedes BS 6379-4(1991) & 06/30153324 DC. (07/2008)
DocumentType
Standard
Pages
14
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 6668:2008 Identical

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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Hardcopy - English
PDF - English
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