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ISO 18794:2025

ISO 18794:2025 Coffee — Sensory analysis — Vocabulary

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This publication was last reviewed and confirmed in 2025.

Coffee — Sensory analysis — Vocabulary

Description

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.

Edition

2

Published Date

2026-06-19

Status

PUBLISHED

Pages

12

Language Detail Icon

English

Format Secure Icon

Secure PDF

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.

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