GOST 32775-2014 PDF

Full title and description

GOST 32775-2014 — "Roasted coffee. General specification". This national/interstate standard establishes terminology, classification, basic quality requirements, acceptance rules, methods of control, packaging, transport and storage requirements for roasted coffee (whole beans and ground coffee).

Abstract

This standard sets out general technical requirements for roasted coffee intended for human consumption. It covers definitions and classification of products, sensory and physico‑chemical quality parameters, sampling and control methods, rules for acceptance, and recommendations for packaging and storage. The document is intended to harmonize quality control and product labelling across applying states.

General information

• Status: In force / active (introduced and effective as a national/interstate standard).
• Publication date: Adopted 2014; date of introduction into effect 1 July 2016.
• Publisher: Federal Agency for Technical Regulation and Metrology (Rosstandart) / approved at interstate level.
• ICS / categories: Food industry; coffee — OKS/OCS classification 67.140.20 (coffee and coffee substitutes).
• Edition / version: First edition — GOST 32775-2014 (2014).
• Number of pages: Approximately 20 pages.

Scope

Applies to roasted coffee products (whole roasted beans and ground roasted coffee) produced and traded within the jurisdictions that adopt the standard. It defines product classification, essential quality parameters and testing/acceptance procedures to be used by producers, laboratories and regulatory authorities. The scope excludes unroasted (green) coffee and beverage preparation methods.

Key topics and requirements

• Terminology and definitions specific to roasted coffee.
• Product classification by form (whole beans, ground), degree of roast and trade grades.
• Sensory requirements (aroma, taste, appearance) and organoleptic assessment procedures.
• Physico‑chemical limits and test methods (moisture content, extraneous matter, ash, contaminants as applicable).
• Sampling, acceptance rules and procedures for quality control and inspection.
• Marking, labelling, recommended packaging types and storage/transport conditions to preserve product quality.

Typical use and users

Used by coffee roasters and producers, quality control and testing laboratories, packagers, food safety and standards authorities, importers/exporters and large food retailers to ensure compliance with national/interstate quality requirements and to harmonize labelling and storage practices for roasted coffee.

Related standards

The standard references a range of national and international normative documents and methods for testing and packaging (including ISO and other GOST standards relevant to sampling, moisture determination, packaging and transport). Specific normative references are listed in the standard's normative section.

Keywords

roasted coffee, coffee beans, ground coffee, quality specification, sensory evaluation, moisture content, packaging, storage, sampling

FAQ

Q: What is this standard?

A: GOST 32775-2014 is the national/interstate specification titled "Roasted coffee. General specification" that defines quality and testing requirements for roasted coffee products.

Q: What does it cover?

A: It covers terminology, classification, sensory and physico‑chemical requirements, sampling and test methods, acceptance rules, and recommendations for packaging, transport and storage of roasted coffee.

Q: Who typically uses it?

A: Coffee roasters and manufacturers, QC and testing laboratories, regulatory authorities, importers/exporters and large purchasers/retailers use the standard to verify product quality and compliance.

Q: Is it current or superseded?

A: The standard was published in 2014 and entered into force on 1 July 2016; it is listed as active/in force in current registries (check your national standards database for the very latest status or amendments).

Q: Is it part of a series?

A: It is a standalone GOST document providing general technical requirements for roasted coffee; it cross‑references numerous other GOST/ISO documents for specific test methods and related requirements.

Q: What are the key keywords?

A: Roasted coffee, roasted beans, ground coffee, quality specification, sensory analysis, moisture, packaging, sampling.