Items to be displayed:
| Standard and/or project | Stage | ICS |
|---|---|---|
| ISO 1446:2001 Green coffee -- Determination of water content -- Basic reference method | 90.93 | 67.140.20 |
| ISO 1446:2001/Amd 1:2011 | 60.60 | 67.140.20 |
| ISO 3509:2005 Coffee and coffee products -- Vocabulary | 90.93 | 67.140.20 01.040.67 |
| ISO 3726:1983 Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure | 90.93 | 67.140.20 |
| ISO 4052:1983 Coffee -- Determination of caffeine content (Reference method) | 90.93 | 67.140.20 |
| ISO 4072:1982 Green coffee in bags -- Sampling | 90.93 | 67.140.20 |
| ISO 4149:2005 Green coffee -- Olfactory and visual examination and determination of foreign matter and defects | 90.93 | 67.140.20 |
| ISO 4150:2011 Green coffee or raw coffee -- Size analysis -- Manual and machine sieving | 60.60 | 67.140.20 |
| ISO 6666:2011 Coffee sampling -- Triers for green coffee or raw coffee and parchment coffee | 60.60 | 67.260 |
| ISO 6667:1985 Green coffee -- Determination of proportion of insect-damaged beans | 90.93 | 67.140.20 |
| ISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis | 90.93 | 67.240 67.140.20 |
| ISO 6669:1995 Green and roasted coffee -- Determination of free-flow bulk density of whole beans (Routine method) | 90.93 | 67.140.20 |
| ISO 6670:2002 Instant coffee -- Sampling method for bulk units with liners | 90.93 | 67.140.20 |
| ISO 6673:2003 Green coffee -- Determination of loss in mass at 105 degrees C | 90.93 | 67.140.20 |
| ISO 8455:2011 Green coffee -- Guidelines for storage and transport | 60.60 | 67.140.20 |
| ISO 8460:1987 Instant coffee -- Determination of free-flow and compacted bulk densities | 90.93 | 67.140.20 |
| ISO 9116:2004 Green coffee -- Guidelines on methods of specification | 90.93 | 67.140.20 |
| ISO 10470:2004 Green coffee -- Defect reference chart | 90.93 | 67.140.20 |
| ISO 11292:1995 Instant coffee -- Determination of free and total carbohydrate contents -- Method using high-performance anion-exchange chromatography | 90.93 | 67.140.20 |
| ISO 11294:1994 Roasted ground coffee -- Determination of moisture content -- Method by determination of loss in mass at 103 degrees C (Routine method) | 90.93 | 67.140.20 |
| ISO 11817:1994 Roasted ground coffee -- Determination of moisture content -- Karl Fischer method (Reference method) | 90.93 | 67.140.20 |
| ISO 20481:2008 Coffee and coffee products -- Determination of the caffeine content using high performance liquid chromatography (HPLC) -- Reference method | 90.93 | 67.140.20 |
| ISO 20938:2008 Instant coffee -- Determination of moisture content -- Karl Fischer method (Reference method) | 90.93 | 67.140.20 |
| ISO 24114:2011 Instant coffee -- Criteria for authenticity | 60.60 | 67.140.20 |
| ISO 24115:2012 Green coffee -- Procedure for calibration of moisture meters -- Routine method | 60.60 | 67.140.20 |
