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Agriculture and Food > Food technology > Tea. Coffee. Cocoa > Coffee and coffee substitutes

Coffee and coffee substitutes

Latest standards activities

Proposals
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BS ISO 6670

ISO 6670 Instant coffee. Sampling method for bulk units with liners

Feedback closing date:

23/11/2024

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BS ISO 18794

ISO 18794 Coffee. Sensory analysis. Vocabulary

Feedback closing date:

19/11/2024

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BS ISO 9116

ISO 9116 Green coffee. Guidelines on methods of specification

Feedback closing date:

18/11/2024

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BS ISO 4149

ISO 4149 Green coffee. Olfactory and visual examination and determination of foreign matter and defects

Feedback closing date:

17/11/2024

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BS ISO 6673

ISO 6673 Green coffee. Determination of loss in mass at 105 °C

Feedback closing date:

17/11/2024

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Published

BS ISO 23134:2022

Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method using circular brushes

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BS ISO 22994:2021

Coffee extracts. Determination of the dry matter content of coffee extracts. Sea sand method of liquid or pasty coffee extracts

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BS EN ISO 18862:2019

Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization

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BS ISO 18794:2018

Coffee. Sensory analysis. Vocabulary

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PD CEN/TS 17083:2017

Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)

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BS ISO 8455:2011+A1:2015

Green coffee. Guidelines for storage and transport

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BS EN 16618:2015

Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)

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BS EN 16620:2015

Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)

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