BS ISO 18794:2018 PDF

1   Scope This document defines terms relating to coffee sensory analysis. This document covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings:

a) basic terms of sensory analysis;

b) generic terms in the sensory assessment of coffee;

c) terminology relating to coffee-specific odours and tastes;

d) terms commonly used in sensory assessment of coffee by practitioners.