ISO 18794-2018 PDF
Name in English:
St ISO 18794-2018
Name in Russian:
Ст ISO 18794-2018
Original standard ISO 18794-2018 in PDF full version. Additional info + preview on request
Full title and description
ISO 18794:2018 — Coffee — Sensory analysis — Vocabulary. This international standard defines terms and vocabulary used in the sensory analysis of coffee, covering green, roasted and ground coffee, coffee extracts and soluble coffee, and grouping terms under basic sensory-analysis concepts, generic sensory descriptors, coffee‑specific odours and tastes, and practitioner terminology.
Abstract
ISO 18794:2018 provides a concise, standardized vocabulary to support consistent sensory evaluation and reporting across the coffee sector. Its definitions are intended for use by sensory analysts, quality managers, researchers and any stakeholders needing an agreed terminology when describing aroma, flavour, taste and other sensory attributes of coffee in its common forms (green, roasted, ground, extracts, soluble).
General information
- Status: Withdrawn (edition 1 published; later revised).
- Publication date: January 2018 (Edition 1, 2018-01).
- Publisher: International Organization for Standardization (ISO).
- ICS / categories: 01.040.67; 67.140.20 (Food technology — vocabularies; Coffee and coffee substitutes).
- Edition / version: Edition 1 (2018).
- Number of pages: 12 pages (ISO published PDF length).
Key bibliographic and lifecycle details are recorded on the ISO catalogue entry for ISO 18794:2018.
Scope
This document defines terms relating to the sensory analysis of coffee and applies the definitions to green, roasted and ground coffee, coffee extracts and soluble coffee. Terms are organized to cover: (a) basic sensory-analysis concepts, (b) generic terms used in sensory assessment, (c) terminology for coffee‑specific odours and tastes, and (d) terms commonly used by practitioners performing sensory evaluation. The vocabulary supports consistent description and reporting across laboratories, industry and research.
Key topics and requirements
- Standardized definitions for sensory-analysis fundamentals (e.g., aroma, flavour, taste, mouthfeel).
- Generic sensory descriptors used in coffee evaluation (e.g., acidity, body, sweetness, bitterness).
- Specific terminology for coffee-related odours and flavours (e.g., roasted, earthy, fruity, floral, smoky).
- Terms and usage guidance for practitioners conducting cupping and other sensory tests.
- Alignment with broader sensory-vocabulary standards and normative references used in food sensory analysis.
Typical use and users
Used by coffee producers, roasters, Q‑graders and certified cuppers, sensory laboratories, quality-assurance teams, academic researchers, trade associations and procurement/specification staff to ensure clear, repeatable sensory descriptions and to support training, product development and quality control. National standards bodies and technical committees that adopt or republish ISO vocabulary documents also rely on this standard.
Related standards
Closely related to other sensory vocabulary and food‑analysis standards (for example ISO 5492 Sensory analysis — Vocabulary) and developed under ISO/TC 34/SC 15 (Coffee). ISO 18794:2018 was later revised and republished as ISO 18794:2025 (new edition). These relationships and cross‑references are recorded in national and commercial bibliographic records for the publication.
Keywords
Coffee; sensory analysis; vocabulary; terminology; cupping; flavour; aroma; taste; roasted coffee; green coffee; soluble coffee; ISO 18794.
FAQ
Q: What is this standard?
A: ISO 18794:2018 is an international vocabulary standard titled "Coffee — Sensory analysis — Vocabulary" that defines terms used when describing and assessing the sensory properties of coffee.
Q: What does it cover?
A: It covers standardized definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee, organised into basic sensory terms, generic assessment terms, coffee‑specific odours and tastes, and practitioner terminology to support consistent sensory evaluation.
Q: Who typically uses it?
A: Sensory analysts, coffee industry quality staff (producers, roasters), certified cuppers/Q‑graders, research laboratories, standards bodies and procurement/specification teams use the vocabulary to ensure consistent description and communication of sensory attributes.
Q: Is it current or superseded?
A: ISO 18794:2018 has been withdrawn and superseded by a later edition, ISO 18794:2025 (new edition published by ISO). Users should refer to the 2025 edition for the current, authoritative vocabulary.
Q: Is it part of a series?
A: It is part of ISO's body of standards on sensory analysis and food terminology (developed under ISO/TC 34/SC 15) and is cross‑referenced with other sensory vocabulary standards such as ISO 5492. While not a multi‑part technical series, it is linked to related ISO documents for sensory methods and terminology.
Q: What are the key keywords?
A: Key keywords include: coffee, sensory analysis, vocabulary, flavour, aroma, taste, cupping, roasted coffee, green coffee, soluble coffee, sensory descriptors.