International Organization for Standardization (ISO)
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ISO 6668:2008
Scope
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.
ISO 6668:2008 Referenced Document
ISO 3696 Water for analytical laboratory use; Specification and test methods