This International Standard specifies a method for the roasting of green coffee and the preparation from the ground coffee sample of a beverage to be used in sensory analysis.
NOTES
1 The sensory analysis which will be carried out follow-ing this preparation may be used to determine the ac-ceptance or rejection of a shipment of coffee depending on the agreements between the parties concerned. Gen-erally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour (see 8.1).
2 A beverage prepared in accordance with this Inter-national Standard may be used not only for purposes of. quality control, but also for purposes of comparative as-sessment of different samples,.in which case an identical procedure (see clause 8) should be followed for each of the samples.
ISO 6668:1991 history
2008ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
2000ISO 6668:1991/Cor 1:2000 Green coffee - Preparation of samples for use in sensory analysis; Technical Corrigendum 1
1991ISO 6668:1991 Green coffee; preparation of samples for use in sensory analysis