ISO 18794:2025 PDF

Name: ISO 18794:2025 — Coffee — Sensory analysis — Vocabulary
SKU: ISO 18794:2025
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Coffee — Sensory analysis — Vocabulary

Название (английский):

ISO 18794:2025

Coffee — Sensory analysis — Vocabulary

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 12
Дата публикации:: 26 ноября 2025 г.
Издание:: ISO IS 18794 edition 2 version 1
ICS:: 01.040.67

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Описание (английский):

This document defines terms related to coffee sensory analysis. This document includes 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) terms related to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 18794:2025 - Coffee - Sensory analysis - Vocabulary provides a standardized vocabulary for sensory analysis of coffee. It defines terms applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The standard groups terminology under: basic sensory analysis terms, generic coffee assessment terms, coffee-specific odours and tastes, and practitioner-focused descriptors. It was prepared by ISO/TC 34/SC 15 and updates the 2018 edition with additional entries such as intensity, over-extracted, stewed, past crop, old crop, concentrated, thick and dense.

Key Topics

Scope and coverage

Definitions for green, roasted/ground, extracts and soluble coffee.
Organized vocabulary to support consistent sensory communication.

Basic sensory terms

Examples: acidity, aroma, basic taste, flavour, mouthfeel, taste, texture, intensity.

Generic coffee assessment

Examples: body, balance, astringency, after‑taste, flat, strong, thin, over‑extracted, stewed, under‑roasted.

Coffee‑specific odours and tastes

Examples: burnt, caramel‑like, chocolate‑like, floral, fruity‑citrus, grassy, animal‑like, fuel‑like, earthy.

Practitioner language

Terms commonly used in cupping and sensory panels (e.g., dry aroma, wet aroma, descriptors for roast defects or processing notes).

Cross‑references

Notes link to broader sensory terminology (e.g., ISO 5492) and to coffee standards where applicable.

Applications

Quality control: Standardized descriptors improve repeatability of sensory tests in roasteries and production labs.

Cupping and grading: Enables objective communication among Q‑graders, cup tasters and buyers.

Product development: Helps R&D teams describe desired sensory profiles and track changes during formulation or roast profiling.

Training: Foundation for sensory panelist training, lexicon development and calibration exercises.

Trade and procurement: Common language for contracts, specifications and dispute resolution across international markets.

Related standards

ISO 5492:2008 - general sensory analysis vocabulary (referenced for additional context)

ISO 3509:2005 - regional coffee terminology referenced in notes

ISO 18794:2025 is essential for anyone needing a consistent, internationally recognized lexicon for coffee sensory analysis, cupping, quality assurance and product communication.

ISO 18794:2025 PDF

Abstract

Похожие стандарты

Overview

Key Topics

Applications

Who uses this standard?

Related standards

Технические детали

ISO 5492:2008

Sensory analysis — Vocabulary

ISO 3509:2005

Coffee and coffee products — Vocabulary

ISO 5492:2008/Amd 1:2016

Sensory analysis — Vocabulary — Amendment 1