Reference number
ISO 6668:2008
International Standard
ISO 6668:2008
Green coffee — Preparation of samples for use in sensory analysis
Edition 2
2008-06
Preview
ISO 6668:2008
44609
No disponible en español
Publicado (Edición 2, 2008)
Esta publicación se revisó y confirmó por última vez en 2017. Por lo tanto, esta versión es la actual.

ISO 6668:2008

ISO 6668:2008
44609
Idioma
Formato
CHF 42
Convertir Franco suizo (CHF) a tu moneda

Resumen

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.

Informaciones generales

  •  : Publicado
     : 2008-06
    : Cierre de la revisión [90.60]
  •  : 2
     : 4
  • ISO/TC 34/SC 15
    67.240  67.140.20 
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