BS ISO 18794-2018 PDF

Full title and description

STB BS ISO 18794-2018 — underlying standard: ISO 18794:2018, titled "Coffee — Sensory analysis — Vocabulary". This document defines and standardizes terms and descriptors used in sensory analysis of coffee (green, roasted and ground coffee, coffee extracts and soluble coffee), providing a common vocabulary for practitioners, laboratories and industry stakeholders.

Abstract

ISO 18794:2018 is a vocabulary standard that lists and defines terms relevant to the sensory analysis of coffee. It groups terms under headings such as basic sensory analysis concepts, generic sensory assessment terms, coffee-specific odour and taste terminology, and practitioner-oriented descriptors used during cupping and sensory panels. The vocabulary supports consistent communication, reporting and training across coffee testing, quality control and research activities.

General information

• Status: Published (ISO record shows publication January 2018; ISO lifecycle page currently indicates the standard has an updated lifecycle entry).
• Publication date: January 2018 (ISO publication 2018-01).
• Publisher: International Organization for Standardization (ISO). National/adopted versions may be published by national bodies (e.g., BS adoption listed as BS ISO 18794:2018).
• ICS / categories: 01.040.67 (Food technology — Vocabularies); 67.140.20 (Coffee and coffee substitutes).
• Edition / version: Edition 1 (2018).
• Number of pages: 12 pages in the ISO original publication (national or adopted publications may show different pagination).

Scope

ISO 18794:2018 provides a controlled vocabulary for sensory analysis of coffee. It covers definitions applicable to green coffee, roasted and ground coffee, coffee extracts and soluble coffee, and is intended for use by sensory assessors, quality-control laboratories, researchers and industry practitioners to ensure uniform interpretation of sensory terms and descriptors used in cupping, profiling and other sensory evaluations.

Key topics and requirements

• Standardized definitions of basic sensory-analysis terms (e.g., perception, attribute, intensity).
• Generic sensory assessment terminology applicable to coffee testing and panels.
• Coffee-specific aroma and taste descriptors (organized to support cupping and profiling).
• Practitioner-focused terms used in sensory reporting, training and assessor communication.
• Alignment with ISO/TC 34/SC 15 work on coffee and related sensory-method standards.

Typical use and users

Primary users are sensory scientists, coffee Q/C laboratories, coffee roasters, traders, certifiers, academic researchers and professional cuppers. The vocabulary is used when creating sensory panels, writing protocols and reports, training assessors, and harmonizing terminology across international supply chains and standards-based testing programs.

Related standards

ISO 18794 is part of the broader ISO sensory-analysis and coffee standards landscape. Commonly referenced companion standards include ISO 6668 (green coffee — preparation of samples for use in sensory analysis), ISO 5492 (general sensory vocabulary), ISO 6658 (sensory methodology guidance) and ISO 11035 (descriptor selection for profiling). These documents together support methodology, assessor selection, sample preparation and descriptor development for food and coffee sensory work.

Keywords

Coffee; sensory analysis; vocabulary; descriptors; cupping; aroma; flavour; roasted coffee; green coffee; soluble coffee; sensory panel; ISO 18794:2018.

FAQ

Q: What is this standard?

A: ISO 18794:2018 is an international vocabulary standard titled "Coffee — Sensory analysis — Vocabulary" that defines terms used in coffee sensory analysis to ensure consistent communication among assessors and industry stakeholders.

Q: What does it cover?

A: It covers definitions for basic sensory-analysis concepts, generic sensory assessment terms, coffee-specific odour and taste descriptors, and practitioner-oriented terminology for green, roasted/ground, extract and soluble coffee.

Q: Who typically uses it?

A: Sensory scientists, professional cuppers, coffee roasters, quality-control and research laboratories, standards developers and trainers in the coffee sector use this vocabulary as a reference for panel protocols, reports and training materials.

Q: Is it current or superseded?

A: The original ISO publication date is January 2018 (Edition 1). National adoption documents (e.g., BS ISO 18794:2018) may exist. Users should check their national standards body or ISO catalogue for the latest lifecycle/status or any subsequent revisions or withdrawals.

Q: Is it part of a series?

A: It is part of the broader set of ISO standards on sensory analysis and coffee produced under ISO/TC 34 (Food products) and ISO/TC 34/SC 15 (Coffee); it complements methodology and sample-preparation standards rather than forming a numbered multi-part series.

Q: What are the key keywords?

A: Coffee, sensory analysis, vocabulary, descriptors, cupping, aroma, flavour, roasted coffee, green coffee, soluble coffee, sensory panel.