Document Center List of Standards on Coffee And Coffee Substitutes
ICS Code 67.140.20
Return to ICS Index.Up to Level 2:
The following documents are a part of this series:
ASTM:
- ASTM-F2988 - Standard Specification for Commercial Coffee Brewers
- ASTM-F2990 - Standard Test Method for Commercial Coffee Brewers
BSI:
- BS-5456 - Glossary of terms relating to coffee and its products
- BS-5752-11 - Methods of test for coffee and coffee products
- BS-5752-4 - Methods of test for coffee and coffee products
- BS-5752-5 - Methods of test for coffee and coffee products
- BS-6379-2 - Sampling of coffee and coffee products
- BS-6827 - Guide to storage and transport of green coffee in bags
- BS-7683 - Guide to defects of green coffee
- BS-EN-14132 - Foodstuffs. Determination of ochratoxin A in barley and roasted coffee. HPLC method with immunoaffinity column clean-up
- BS-EN-16618 - Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- BS-EN-16620 - Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- BS-EN-ISO-18862 - Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization
- BS-ISO-10470 - Green coffee. Defect reference chart
- BS-ISO-18862 - Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization
- BS-ISO-20481 - Coffee and coffee products. Determination of the caffeine content using high performance liquid chromatography (HPLC). Reference method
- BS-ISO-20938 - Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
- BS-ISO-22994 - Coffee extracts. Determination of the dry matter content of coffee extracts. Sea sand method of liquid or pasty coffee extracts
- BS-ISO-23134 - Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method using circular brushes
- BS-ISO-24115 - Green coffee. Procedure for calibration of moisture meters. Routine method
- BS-ISO-3509 - Coffee and coffee products. Vocabulary
- BS-ISO-4149 - Green coffee. Olfactory and visual examination and determination of foreign matter and defects
- BS-ISO-4150 - Green coffee or raw coffee. Size analysis. Manual and machine sieving
- BS-ISO-6666 - Coffee sampling. Triers for green coffee or raw coffee and parchment coffee
- BS-ISO-6668 - Green coffee. Preparation of samples for use in sensory analysis
- BS-ISO-6670 - Instant coffee. Sampling method for bulk units with liners
- BS-ISO-6673 - Green coffee. Determination of loss in mass at 105C
- BS-ISO-8455 - Green coffee. Guidelines for storage and transport
- BS-ISO-9116 - Green coffee. Guidelines on methods of specification
- PD-CEN-17083 - Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
ISO:
- ISO-10095 - Coffee -- Determination of caffeine content -- Method using high-performance liquid chromatography
- ISO-10470 - Green coffee - Defect reference chart
- ISO-11292 - Instant coffee -- Determination of free and total carbohydrate contents -- Method using high-performance anion-exchange chromatography
- ISO-11294 - Roasted ground coffee -- Determination of moisture content -- Method by determination of loss in mass at 103 degrees C (Routine method)
- ISO-11817 - Roasted ground coffee -- Determination of moisture content -- Karl Fischer method (Reference method)
- ISO-1446 - Green coffee - Determination of water content - Basic reference method
- ISO-1446-AM1 - Green coffee - Determination of moisture content (Basic reference method) - Amendment 1
- ISO-18794 - Coffee - Sensory analysis - Vocabulary
- ISO-18862 - Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization
- ISO-20481 - Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method
- ISO-20938 - Instant coffee - Determination of moisture content - Karl Fischer method (Reference method)
- ISO-22994 - Coffee extracts - Determination of the dry matter content of coffee extracts - Sea sand method of liquid or pasty coffee extracts
- ISO-23134 - Coffee and coffee products - Determination of particle size of ground roasted coffee - Horizontal sieving motion method using circular brushes
- ISO-24114 - Instant coffee - Criteria for authenticity
- ISO-24115 - Green coffee - Procedure for calibration of moisture meters - Routine method
- ISO-3509 - Coffee and coffee products - Vocabulary
- ISO-3726 - Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure
- ISO-4052 - Coffee -- Determination of caffeine content (Reference method)
- ISO-4072 - Green coffee in bags -- Sampling
- ISO-4149 - Green coffee - Olfactory and visual examination and determination of foreign matter and defects
- ISO-4150 - Green coffee or raw coffee - Size analysis - Manual and machine sieving
- ISO-6667 - Green coffee -- Determination of proportion of insect-damaged beans
- ISO-6668 - Green coffee - Preparation of samples for use in sensory analysis
- ISO-6669 - Green and roasted coffee -- Determination of free-flow bulk density of whole beans (Routine method)
- ISO-6670 - Instant coffee - Sampling method for bulk units with liners
- ISO-6673 - Green coffee -- Determination of loss in mass at 105 degrees C
- ISO-8455 - Green coffee - Guidelines for storage and transport
- ISO-8455-AM1 - - Amendment 1
- ISO-8460 - Instant coffee -- Determination of free-flow and compacted bulk densities
- ISO-9116 - Green coffee - Guidelines on methods of specification
Other SDOs:
- DIN-10772-2 - Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
- DIN-10780 - Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
- DIN-EN-14132 - Foodstuffs - Determination of Ochratoxin a in Barley & Roasted Coffee - Hplc Method Wi
- DIN-ISO-6673 - Green Coffee - Determination of Loss in Mass at 105 Degrees C
- EN-14132 - Foodstuffs - Determination of Ochratoxin a in Barley & Roasted Coffee - Hplc Method Wi
- EN-16618 - Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- EN-16620 - Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- SIS-CEN/TS-17083 - Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
- SS-EN-14132 - Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up
- SS-EN-16618 - Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- SS-EN-16619 - Food analysis - Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS)
- SS-EN-16620 - Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- SS-EN-ISO-18862 - Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO 18862:2016)
- SS-ISO-2475 - Chloroprene rubber (CR) - General-purpose types - Evaluation procedure (ISO 2475:2011, IDT)