Green coffee - Preparation of samples for use in sensory analysis

Outre les examens physique et chimique des grains, l'analyse sensorielle reste l'outil indispensable pour détecter les défauts, évaluer le pouvoir aromatique et effectuer la classification du café vert. Afin d'assurer des conditions reproductibles permettant aux experts d'apprécier la qualité du café à la tasse, la présente norme décrit les différentes opérations préalables de préparation de l'échantillon : torréfaction, broyage et préparation de la boisson.

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Main informations

Collections

National standards and national normative documents

Publication date

September 1991

Number of pages

7 p.

Reference

NF ISO 6668

ICS Codes

67.140.20 Coffee and coffee substitutes

67.240 Sensory analysis

Classification index

V03-313

Print number

1 - 04/03/2005

International kinship

ISO 6668:1991

Sumary

Green coffee - Preparation of samples for use in sensory analysis

Outre les examens physique et chimique des grains, l'analyse sensorielle reste l'outil indispensable pour détecter les défauts, évaluer le pouvoir aromatique et effectuer la classification du café vert. Afin d'assurer des conditions reproductibles permettant aux experts d'apprécier la qualité du café à la tasse, la présente norme décrit les différentes opérations préalables de préparation de l'échantillon : torréfaction, broyage et préparation de la boisson.

Standard replaced by (1)

NF ISO 6668

August 2008

Standard Current

Green coffee - Preparation of samples for use in sensory analysis

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.

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