ISO 6666:2011

Overview

ISO 6666:2011 is an international standard issued by the International Organization for Standardization (ISO) that specifies the characteristics and requirements for triers used in sampling green coffee, raw coffee, and parchment coffee. These triers are designed to extract representative samples through the sides of closed coffee bags, ensuring consistency and accuracy in quality control and inspection processes. The standard excludes triers for sampling from bulk container liners or large "big bags" (e.g., those labeled as 1 metric tonne).

This second edition of ISO 6666 updates the original 1983 version and aligns closely with ISO 4072, focusing on best practices for coffee sampling equipment used in trade, quality assurance, and laboratory testing.

Key Topics

• Scope and Application
  ISO 6666 applies to triers for green and raw coffee, as well as coffee in parchment, suitable for sampling through closed bags. It excludes bulk container liners and large volume bags intended for industrial-scale coffee transport.

• Material Requirements
  Coffee triers must be fabricated using sanitary piping materials to avoid contamination, including:

  • Polished stainless steel
  • Chrome-coated cold-rolled steel (preferably seamless)
    Chrome detachment is unacceptable and visual inspection is required to ensure material integrity.

• Design and Dimensions
  The triers must be circular in cross-section with a conical tip, rounded edges to prevent tearing of bags, and feature solid or sealed tips to avoid product damage or contamination. Dimensions differ slightly for green/raw coffee versus parchment coffee to accommodate the physical properties of the coffee types. Key dimensions include:

  • Internal opening diameter: 23-32 mm for green/raw coffee, 29-36 mm for parchment coffee
  • Total length: approx. 450 mm for green coffee, 480 mm for parchment coffee
  • Handle length is optional for parchment coffee sampling
    Detailed specifications are provided within ISO 6666 to standardize the trier’s design.

• Fabrication Quality
  The trier edges must be rounded for safe use, and construction should meet sanitary standards to prevent introducing foreign elements during sampling. Welding or sealing of tips must ensure durability and hygiene.

Applications

• Coffee Quality Control
  ISO 6666-compliant triers enable precise, representative sampling of coffee beans from bags, which is essential for quality assessment, grading, and ensuring compliance with trading specifications.

• Coffee Industry Sampling Procedures
  The standard supports consistent sampling methodology across producers, importers, exporters, and testing laboratories, facilitating trust and transparency in coffee trade.

• Laboratory Testing
  Proper sampling tools help laboratories conduct sensory evaluations, chemical analyses, and contamination assessments that influence product acceptance or rejection.

• Regulatory and Trade Compliance
  Using standardized triers assists compliance with international coffee trade regulations, reducing disputes related to sample representativeness and quality claims.

Related Standards

• ISO 4072: Green Coffee in Bags - Sampling
  ISO 6666 references ISO 4072 as the primary sampling procedure standard, with trier specifications tailored to support sampling techniques defined in ISO 4072.

• ISO/TC 34 Food Products Standards
  ISO 6666 forms part of a broader suite of standards developed by ISO Technical Committee 34 (Food products), focused on coffee and other food quality and safety.

• Hygiene and Material Standards
  Standards related to stainless steel and sanitary piping support material requirements for coffee triers to ensure food safety.

ISO 6666:2011 is essential for manufacturers and users of coffee sampling equipment, quality control professionals, laboratory analysts, and entities involved in international coffee trade, providing a foundation for reliable sampling and quality assurance in the coffee industry.