ISO 18794:2025

Published (Edition 2, 2025)

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Abstract

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.

This standard contributes to the following Sustainable Development Goals