ISO 10470-2004 PDF

Full title and description

ISO 10470:2004 — Green coffee — Defect reference chart. This International Standard provides a standardized chart listing the principal defect categories found in green (unroasted) coffee, assigns weighting coefficients to defects according to their effect on mass loss and sensory concern, and gives definitions and guidance intended to help trading parties, purchasers and quality professionals assess and classify lots of green coffee consistently.

Abstract

ISO 10470:2004 presents a defect reference chart that groups defects into main categories, assigns coefficients (typically 0, 0.5 and 1) reflecting their relative impact on mass loss and sensorial concern, and provides definitions that can be used in purchasing contracts, lot classification and communications between buyers and sellers. Informative annexes provide causes, effects on roasting/brew flavour, application examples and photographic aids for defect identification.

General information

• Status: Published
• Publication date: 2004-09 (Edition 2, published September 2004)
• Publisher: International Organization for Standardization (ISO)
• ICS / categories: 67.140.20 (Coffee and coffee substitutes)
• Edition / version: Edition 2 (2004)
• Number of pages: 15 (ISO edition)

Scope

This standard provides a reference chart listing the main categories of defects that may be present in green coffee marketed worldwide — irrespective of species, variety or post‑harvest processing (wet or dry). It shows how each defect influences loss of mass and potential sensory problems by assigning coefficients and includes definitions and examples intended for use in trade, classification and contract specification.

Key topics and requirements

• Defect categorization: a chart grouping defects into the principal categories relevant to green coffee grading.
• Weighted coefficients: assignment of coefficients (e.g., 0, 0.5, 1) to indicate relative severity for mass loss and sensorial concern.
• Definitions and descriptions to support consistent identification and reporting of defects.
• Informative annexes describing causes of defects, effects on roasting and brew flavour, application examples and photographic defect illustrations.
• Normative reference to standardized coffee vocabulary to ensure consistent terminology (ISO 3509).

Typical use and users

Used by green coffee traders and brokers, importers and purchasers, roasters and quality managers, quality-control laboratories and cupping panels, contract writers and exchanges. The chart is intended to standardize lot presentation and grading, help estimate yield loss and sensory risk, and provide objective terms that can be incorporated into bilateral purchasing contracts or exchange specifications.

Related standards

Normative and closely related publications include ISO 3509 (Coffee and coffee products — Vocabulary), other ISO and national standards developed by ISO/TC 34/SC 15 covering coffee terminology and testing, and national/adopted versions such as BS ISO 10470:2004. ISO 10470:1993 is the earlier (withdrawn) edition replaced by the 2004 revision.

Keywords

ISO 10470, green coffee, defect reference chart, coffee defects, grading, mass loss coefficients, sensory concern, coffee quality, ISO/TC 34/SC 15, ISO 3509.

FAQ

Q: What is this standard?

A: ISO 10470:2004 is an International Standard that provides a defect reference chart for green coffee to standardize identification, weighting and reporting of common defects in unroasted coffee lots.

Q: What does it cover?

A: It covers the main categories of defects in green coffee, assigns coefficients indicating impact on mass loss and sensory concern, and includes informative annexes with causes, effects on roast/brew flavour, application examples and photographic aids to support visual identification.

Q: Who typically uses it?

A: Coffee traders and brokers, importers/purchasers, roasters, quality-control laboratories, cup testers, contract writers and exchanges—anyone involved in grading, buying/selling, sampling or specifying green coffee quality.

Q: Is it current or superseded?

A: ISO 10470:2004 is the published (2004) edition and replaced the earlier 1993 edition; it remains the ISO-published version (subject to periodic review by ISO). National adoptions (for example BS ISO 10470:2004) exist for some markets.

Q: Is it part of a series?

A: It is part of the body of ISO standards for coffee produced under ISO/TC 34/SC 15 and is intended to be used alongside related standards such as ISO 3509 (vocabulary) and other coffee product and testing standards maintained by that committee.

Q: What are the key keywords?

A: Green coffee, defect chart, grading, coffee defects, mass loss coefficient, sensorial concern, ISO 10470, coffee quality.