Phone: +1 758-453-0049
E-mail: info@slbs.org
Bisee, Saint Lucia LC04301

SLNS/ISO 6668:2008

Green coffee — Preparation of samples for use in sensory analysis

General information

60.60    

SLBS

None of the other values

67.140.20     67.240  

English  

Buying

Published

Language in which you want to receive the document.

Scope

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.

Life cycle

NOW

PUBLISHED
SLNS/ISO 6668:2008
60.60 Standard published

Related project

Adopted from ISO 6668:2008

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.

Login