67.140.20 - Coffee and coffee substitutes
ICS 67.140.20 Details
Coffee and coffee substitutes
Kaffee. Kaffee-Ersatz
Café et substituts du café
Kava in kavni nadomestki
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This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard25 pagesEnglish languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
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.
- Standard12 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This method serves as a reference method for calibrating methods of determining the water content.
- Standard5 pagesEnglish languagesale 15% off
This document specifies methods for the olfactory and visual examination and determination of foreign matter and defects in green coffee from all origins. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This document is applicable to green coffee as defined in ISO 3509.
- Standard6 pagesEnglish languagesale 15% off
This document gives guidance on methods of specification to be used to describe green coffee for sale and purchase. It also gives guidance on procedures for sampling, packing, marking, storage and shipping of green coffee. This document is applicable to green coffee as defined in ISO 3509.
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This document specifies a high-performance liquid chromatography (HPLC) method for determining the 16-O-Methylcafestol content in green and roasted coffee.
The method is suitable for a content of 40 mg/kg to 1 600 mg/kg of 16-O-Methylcafestol of green and roasted coffee, respectively. The collaborative study has shown that mass fractions also between 20 mg/kg to 40 mg/kg can be successfully analysed depending on the laboratory equipment.
The compliance assessment process is not part of this document.
- Standard18 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of soluble 16-O-Methylcafestol and 16-O-Methylkahweol content (the sum of free forms and derivatives, e.g. fatty acid esters, henceforth abbreviated as 16-OMD = “diterpenes”) in roasted coffee (beans or ground), using quantitative proton nuclear magnetic resonance spectroscopy (1H-qNMR).
If complying with the experimental parameters described below, this test procedure has been proven for the following mass fraction range:
w16-OMD: 20 mg/kg to 2 000 mg/kg.
The mass fraction range can be expanded by suitable changes of the experimental parameters, e.g. a different weighed portion of ground coffee or the accumulation of more NMR-transients.
- Standard25 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a high-performance liquid chromatography (HPLC) method for determining the 16-O-Methylcafestol content in green and roasted coffee.
The method is suitable for a content of 40 mg/kg to 1 600 mg/kg of 16-O-Methylcafestol of green and roasted coffee, respectively. The collaborative study has shown that mass fractions also between 20 mg/kg to 40 mg/kg can be successfully analysed depending on the laboratory equipment.
The compliance assessment process is not part of this document.
- Standard18 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of soluble 16-O-Methylcafestol and 16-O-Methylkahweol content (the sum of free forms and derivatives, e.g. fatty acid esters, henceforth abbreviated as 16-OMD = “diterpenes”) in roasted coffee (beans or ground), using quantitative proton nuclear magnetic resonance spectroscopy (1H-qNMR).
If complying with the experimental parameters described below, this test procedure has been proven for the following mass fraction range:
w16-OMD: 20 mg/kg to 2 000 mg/kg.
The mass fraction range can be expanded by suitable changes of the experimental parameters, e.g. a different weighed portion of ground coffee or the accumulation of more NMR-transients.
- Standard25 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for carrying out particle-size distribution analysis of roasted ground coffee by horizontal sieving motion method using circular brushes to minimize the effects of obstruction, agglomeration and adhesion. It specifies general principles to follow concerning apparatus, procedure and presentation of results. This document is applicable to particle sizes ranging from approximately 150 μm to 2 mm.
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This document specifies requirements for the determination of the dry matter content of liquid or pasty coffee extracts by means of the sea sand method. It is applicable to liquid or pasty coffee extracts. The method is intended as a routine method.
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ISO 18794:2018 defines terms relating to coffee sensory analysis. ISO 18794:2018 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.
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This Technical Specification specifies a method for the determination of acrylamide in cereal-based products, potato-based products and coffee by gas-chromatography mass spectrometry (GC-MS).
The method has been single-laboratory validated via the analysis of spiked samples (French fries (uncooked), bread, water biscuit, infant cereal, biscuit, green coffee, roast coffee and instant coffee), ranging from 30 μg/kg to 1 500 μg/kg acrylamide.
The results from the single laboratory validation were obtained by a laboratory with significant experience in acrylamide analysis. In addition, this method has also been studied by inter laboratory trial via the analysis of samples containing incurred acrylamide, ranging from approximately 200 μg/kg to 2 000 μg/kg. Critical points of the method are identified in 7.5 and Clause 8.
- Technical specification22 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
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- Standard19 pagesFrench languagesale 15% off
This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2].
The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg.
- Standard24 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 µg/kg to 2 840 µg/kg.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 µg/kg to 2 840 µg/kg.
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ISO 4150:2011 specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.
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ISO 8455:2011 gives guidelines for conditions aimed to minimize the risks of infestation, contamination, and quality deterioration of green coffee (also known as raw coffee) in bags and "big-bags", in bulk and in silos, being the subject of international commerce, from the time of its packing for export until the time of its arrival in the importing country.
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This International Standard specifies a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs). The RSs are green coffee beans of various moisture contents, determined by a standard method (ISO 6673). NOTE This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This International Standard is applicable to green coffee as beans.
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ISO 4150:2011 specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard12 pagesEnglish languagesale 15% off
ISO 10470:2004 provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry).
This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using coefficients. Each defect is given a value depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned.
The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 15% off
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- Standard17 pagesFrench languagesale 15% off
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ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
ISO 4149:2005 specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
ISO 9116:2004 gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade.
It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee.
It is applicable to green coffee as defined in ISO 3509.
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
ISO 20481:2008 specifies a high performance liquid chromatography (HPLC) method for the determination of the caffeine content of: green coffee; roasted coffee; soluble coffee, regular and decaffeinated; and mixed instant coffee products (e. g. coffee/chicory mix or cappuccino-type coffee drink).
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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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ISO 3509:2005 defines the most commonly used terms relating to coffee and its products.
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- Standard27 pagesEnglish and French languagesale 10% offe-Library read for1 day
- Standard – translation21 pagesSlovenian languagesale 10% offe-Library read for1 day
ISO 24114:2011 specifies criteria for authenticity of soluble (instant) coffee.
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ISO 8455:2011 gives guidelines for conditions aimed to minimize the risks of infestation, contamination, and quality deterioration of green coffee (also known as raw coffee) in bags and "big-bags", in bulk and in silos, being the subject of international commerce, from the time of its packing for export until the time of its arrival in the importing country.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesRussian languagesale 15% off
- Standard6 pagesRussian languagesale 15% off
This European Standard specifies a method for the determination of ochratoxin A content in barley and roasted coffee using immunoaffinity column clean up and high performance liquid chromatography (HPLC). This method has been validated for ochratoxin A contents in barley in the range from 0,1 g/kg up to 4,5 g/kg and for roasted coffee in the range from 0,2 g/kg up to 5,5 g/kg.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of ochratoxin A content in barley and roasted coffee using immunoaffinity column clean up and high performance liquid chromatography (HPLC). This method has been validated for ochratoxin A contents in barley in the range from 0,1 g/kg up to 4,5 g/kg and for roasted coffee in the range from 0,2 g/kg up to 5,5 g/kg.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 20938:2008 specifies a method for the determination of moisture content in instant coffee by the Karl Fischer titration method, suitable for use as a reference method.
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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.
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
- Standard6 pagesRussian languagesale 15% off
ISO 20481:2008 specifies a high performance liquid chromatography (HPLC) method for the determination of the caffeine content of: green coffee; roasted coffee; soluble coffee, regular and decaffeinated; and mixed instant coffee products (e. g. coffee/chicory mix or cappuccino-type coffee drink).
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard10 pagesEnglish languagesale 15% off
- Standard12 pagesRussian languagesale 15% off
ISO 3509:2005 defines the most commonly used terms relating to coffee and its products.
- Standard26 pagesEnglish languagesale 15% off
- Standard27 pagesEnglish and French languagesale 10% offe-Library read for1 day
- Standard – translation21 pagesSlovenian languagesale 10% offe-Library read for1 day
ISO 4149:2005 specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
ISO 9116:2004 gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
ISO 10470:2004 provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry). This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using coefficients. Each defect is given a value depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned. The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 15% off
- Standard15 pagesEnglish languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
- Standard18 pagesRussian languagesale 15% off
Specifies a method for the determination of free and total carbohydrate contents in instant coffee using high-performance anion exchange chromatography. Determines the quantitative or qualitative content of individual monosaccharides, sucrose and mannitol.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard16 pagesEnglish languagesale 15% off
- Standard16 pagesFrench languagesale 15% off
- Standard16 pagesFrench languagesale 15% off
ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
This International Standard specifies a method of sampling a consignment of instant coffee, shipped in ten units or more, for the purpose of examination to determine whether the consignment complies with a contract specification.
The cases used have inner linings of moisture-resistant material, hermetically sealed because of the hygroscopic nature of instant coffee, and are in units greater than 10 kg net mass, typically up to 50 kg. This method is also applicable to units of more than 50 kg, usually named as big bags or supersacks. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material.
The method may also be used for the selection and preparation of a sufficiently representative sample of the consignment, intended
to serve as a basis for an offer for sale,
for examination to verify that the instant coffee to be offered for sale satisfies the producer's sales specification,
for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes, and
for retention as a reference sample for use, if required, in litigation.
This International Standard is applicable to spray dried powder and freeze dried instant coffees only, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.
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This international Standard specifies the basic reference method for the determination of the water content of green coffee.
This method is designed to serve as a standard for the checking and perfecting of methods suitable for the routine determination of the water content of green coffee.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard8 pagesEnglish languagesale 15% off
- Standard8 pagesFrench languagesale 15% off
This International Standard specifies a method of sampling a consignment of instant coffee, shipped in ten units or more, for the purpose of examination to determine whether the consignment complies with a contract specification. The cases used have inner linings of moisture-resistant material, hermetically sealed because of the hygroscopic nature of instant coffee, and are in units greater than 10 kg net mass, typically up to 50 kg. This method is also applicable to units of more than 50 kg, usually named as big bags or supersacks. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material. The method may also be used for the selection and preparation of a sufficiently representative sample of the consignment, intended to serve as a basis for an offer for sale, for examination to verify that the instant coffee to be offered for sale satisfies the producer's sales specification, for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes, and for retention as a reference sample for use, if required, in litigation. This International Standard is applicable to spray dried powder and freeze dried instant coffees only, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.
- Standard6 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard6 pagesEnglish languagesale 15% off
- Standard6 pagesFrench languagesale 15% off
This international Standard specifies the basic reference method for the determination of the water content of green coffee. This method is designed to serve as a standard for the checking and perfecting of methods suitable for the routine determination of the water content of green coffee.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard8 pagesEnglish languagesale 15% off
- Standard8 pagesFrench languagesale 15% off
Specifies a method for the determination of moisture content of roasted ground coffee by the Karl Fischer titration method. Since it is precise, it is suitable as a reference method.
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