International Organization for Standardization (ISO)

The International Organization for Standardization (ISO [www]) is a non-

governmental organization with a network covering 148 countries. The Central
Secretariat in Geneva, Switzerland, coordinates the ISO system.

Although its members are not delegates of national governments, many of its
member institutes are part of the governmental structure of their countries, or
are mandated by their government. Other members have their roots uniquely in
the private sector, having been set up by national partnerships of industry
associations. Therefore, ISO is able to act as a bridging organization in which a
consensus can be reached on solutions that meet both the requirements of
business and the broader needs of society.

ISO has observer status in the Codex Alimentarius Commission (CAC [www]) and
participates in the work of the Commission. Particularly in the area of methods
of analysis and sampling, the CAC recognizes many ISO methods as international
reference methods.

There are several ISO Standards that pertain to coffee.

ISO Standards related to coffee:

Coffee Determination of caffeine content Method using high-performance

liquid chromatography (ISO 10095:1992)
Coffee and its products Vocabulary (ISO 3509:1989)
Coffee Determination of caffeine content (Reference method) (ISO
4052:1983)
Coffee triers (ISO 6666:1983)

Green coffee Determination of water content Basic reference method (ISO

1446:2001)
Green coffee in bags Sampling (ISO 4072:1982)
Green coffee Olfactory and visual examination and determination of foreign
matter and defects (ISO 4149:1980)
Green coffee Size analysis Manual sieving (ISO 4150:1991)
Green coffee Preparation of samples for use in sensory analysis (ISO
6668:1991)
Green coffee Determination of proportion of insect-damaged beans (ISO
6667:1985)
Green coffee Determination of loss in mass at 105 degrees C (ISO
6673:2003)
Green coffee in bags Guidance on storage and transport (ISO 8455:1996)
Green coffee Defect reference chart (ISO 10470:1993)
Green and roasted coffee Determination of free-flow bulk density of whole
beans (Routine method) (ISO 6669:1995)

Instant coffee Sampling method for bulk units with liners (ISO 6670:2002)
Instant coffee Determination of free-flow and compacted bulk densities (ISO
8460:1987)

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Good Hygiene Practices along the coffee chain
 Instant coffee Determination of loss in mass at 70 degrees C under reduced
pressure (ISO 3726:1983)
Instant coffee Determination of free and total carbohydrate contents
Method using high-performance anion-exchange chromatography (ISO
11292:1995)

Roasted ground coffee Determination of moisture content Method by

determination of loss in mass at 103 degrees C (Routine method) (ISO
11294:1994)
Roasted ground coffee Determination of moisture content Karl Fischer
method (Reference method) (ISO 11817:1994)

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Good Hygiene Practices along the coffee chain