1、 Reference number Numro de rfrence ISO 3509:2005(E/F) ISO 2005INTERNATIONAL STANDARD NORME INTERNATIONALE ISO 3509 Fourth edition Quatrime dition 2005-12-01 Coffee and coffee products Vocabulary Cafs et drivs Vocabulaire ISO 3509:2005(E/F) ISO 2005 The reproduction of the terms and definitions conta
2、ined in this International Standard is permitted in teaching manuals, instruction booklets, technical publications and journals for strictly educational or implementation purposes. The conditions for such reproduction are: that no modifications are made to the terms and definitions; that such reprod
3、uction is not permitted for dictionaries or similar publications offered for sale; and that this International Standard is referenced as the source document. With the sole exceptions noted above, no other part of this publication may be reproduced or utilized in any form or by any means, electronic
4、or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. La reproduction des termes et des dfinitions contenus dans la prsente Norme internationale est autorise dans les manuels densei
5、gnement, les modes demploi, les publications et revues techniques destins exclusivement lenseignement ou la mise en application. Les conditions dune telle reproduction sont les suivantes: aucune modification nest apporte aux termes et dfinitions; la reproduction nest pas autorise dans des dictionnai
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8、nd/Publi en Suisse ii ISO 2005 All rights reserved/Tous droits rservsISO 3509:2005(E/F) ISO 2005 All rights reserved/Tous droits rservs iiiContents Page Foreword. v Scope 1 1 General terms for coffee 1 2 Coffee-related materials. 3 3 Parts of the coffee fruit (undried) 6 4 Parts of the coffee fruit
9、(dried) 7 5 Green coffee 8 5.1 Geometrical characteristics. 8 5.2 Foreign matter 8 5.3 Defects originating from the coffee fruit. 9 5.4 Irregularly formed beans 10 5.5 Beans of irregular visual appearance . 11 5.6 Off-taste coffees 14 6 Roasted coffee 14 7 Processes 15 Bibliography . 18 Alphabetical
10、 index . 19 French alphabetical index (Index alphabtique). 21 ISO 3509:2005(E/F) iv ISO 2005 All rights reserved/Tous droits rservsSommaire Page Avant-propos.vi Domaine dapplication .1 1 Termes gnraux pour le caf.1 2 Types de caf3 3 Composants du fruit du cafier (non sch) .6 4 Composants du fruit du
11、 cafier (sch) .7 5 Caf vert.8 5.1 Caractristiques morphologiques.8 5.2 Matires trangres.8 5.3 Dfauts provenant du fruit du cafier9 5.4 Fves de forme irrgulire10 5.5 Fve daspect visuel irrgulier .11 5.6 Cafs de mauvais got14 6 Caf torrfi.14 7 Description des procds de prparation15 Bibliographie 18 In
12、dex alphabtique anglais (Alphabetical index) 19 Index alphabtique.21 ISO 3509:2005(E/F) ISO 2005 All rights reserved/Tous droits rservs vForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing
13、 International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liais
14、on with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of te
15、chnical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is dr
16、awn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 3509 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This fourth editi
17、on cancels and replaces the third edition (ISO 3509:1989), which has been technically revised. ISO 3509:2005(E/F) vi ISO 2005 All rights reserved/Tous droits rservsAvant-propos LISO (Organisation internationale de normalisation) est une fdration mondiale dorganismes nationaux de normalisation (comit
18、s membres de lISO). Llaboration des Normes internationales est en gnral confie aux comits techniques de lISO. Chaque comit membre intress par une tude a le droit de faire partie du comit technique cr cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en liaison a
19、vec lISO participent galement aux travaux. LISO collabore troitement avec la Commission lectrotechnique internationale (CEI) en ce qui concerne la normalisation lectrotechnique. Les Normes internationales sont rdiges conformment aux rgles donnes dans les Directives ISO/CEI, Partie 2. La tche princip
20、ale des comits techniques est dlaborer les Normes internationales. Les projets de Normes internationales adopts par les comits techniques sont soumis aux comits membres pour vote. Leur publication comme Normes internationales requiert lapprobation de 75 % au moins des comits membres votants. Lattent
21、ion est appele sur le fait que certains des lments du prsent document peuvent faire lobjet de droits de proprit intellectuelle ou de droits analogues. LISO ne saurait tre tenue pour responsable de ne pas avoir identifi de tels droits de proprit et averti de leur existence. LISO 3509 a t labore par l
22、e comit technique ISO/TC 34, Produits alimentaires, sous-comit SC 15, Caf. Cette quatrime dition annule et remplace la troisime dition (ISO 3509:1989), qui a fait lobjet dune rvision technique. INTERNATIONAL STANDARD NORME INTERNATIONALE ISO 3509:2005(E/F) ISO 2005 All rights reserved/Tous droits rs
23、ervs 1Coffee and coffee products Vocabulary Cafs et drivs Vocabulaire Scope This international Standard defines the most commonly used terms relating to coffee and its products. Domaine dapplication La prsente Norme Internationale dfinit les termes les plus couramment employs dans le domaine du caf
24、et de ses drivs. 1 General terms for coffee 1 Termes gnraux pour le caf 1.1 coffee fruits and seeds of plants of the genus Coffea, usually of the cultivated species, and the products from these fruits and seeds, in different stages of processing and use, intended for human consumption NOTE This term
25、 applies to products such as cherry coffee, husk coffee, parchment coffee, green coffee, polished coffee, decaffeinated coffee, roasted coffee as beans or ground, coffee extract, instant coffee and coffee brew. 1.1 caf les fruits et les graines des plantes du genre Coffea, gnralement des espces cult
26、ives, et les produits drivs de ces fruits et de ces graines diffrents stades de transformation et dutilisation, destins lalimentation humaine NOTE Ce terme sapplique des produits tels que le caf en cerises, le caf en coque, le caf en parche, le caf vert, le caf grag, le caf dcafin, le caf torrfi, en
27、 grains ou moulu, lextrait de caf, le caf soluble et le caf boisson. 1.2 normal coffee homogeneous lot of coffee seeds, excluding the five categories of materials defined as “defects”, namely: foreign materials of non-coffee origin; foreign materials of non-bean origin; irregularly formed beans; bea
28、ns of irregular visual appearance; off-taste coffees NOTE 1 This definition of a sound coffee was developed with the ultimate goal of producing a coffee beverage cup that meets with consumers satisfaction, and is in agreement with good trade practice. NOTE 2 ISO 10470 gives details of defects in gre
29、en coffee. 1.2 caf normal lot homogne de graines de caf, lexclusion des cinq catgories de matires dfinies comme des dfauts, notamment: les matires trangres dorigine autre que le caf; les matires trangres dorigine autre que la fve; des fves de forme irrgulire; des fves dont laspect visuel est irrguli
30、er; des graines de caf de mauvais got. NOTE 1 Cette dfinition dun caf normal a t dveloppe avec pour objectif final la production dune boisson qui rponde aux attentes du consommateur, selon les rgles de lart de la profession. NOTE 2 LISO 10470 donne les dtails des dfauts du caf vert. ISO 3509:2005(E/
31、F) 2 ISO 2005 All rights reserved/Tous droits rservs1.2.1 arabica coffee coffee of the botanical species Coffea arabica L. NOTE Varieties of arabica coffees are for example: Bourbon: coffee of the botanical species Coffea arabica L., traditional varieties in East Africa and Brazil; Typica: coffee of
32、 the botanical species Coffea arabica L., selected varieties in Indonesia and mainly cultivated varieties in Central and South America also called Arabica (Brazil), Blue Mountain (Jamaica); Mundo Novo: coffee of the botanical species Coffea arabica L., derived from a cross between Bourbon and Typica
33、; Mokka: coffee of the botanical species Coffea arabica L., not much cultivated; Caturra: coffee of the botanical species Coffea arabica L., mutant variety (dwarf) from Bourbon; Timor Hybrid: coffee of the botanical species Coffea arabica L., derived from natural inter-specific hybridization between
34、 C. canephora and C. arabica, found in East Timor; Catimor: coffee of the botanical species Coffea arabica L., derived from cross between Caturra and Timor Hybrid; Catuai: coffee of the botanical species Coffea arabica L., resulting from cross between Mundo Novo and Caturra, selected in Brazil; Icat
35、u: coffee of the botanical species Coffea arabica L., derived from hybridization with C. canephora and backcross to C. arabica; Colombia: coffee of the botanical species Coffea arabica L., Catimor type selected in Colombia; CR95: coffee of the botanical species Coffea arabica L., Catimor type select
36、ed in Costa Rica; Ruiru II: coffee of the botanical species Coffea arabica L., resulting from cross between C. arabica and Catimor (CBD resistant coffee). 1.2.1 caf arabica caf de lespce botanique Coffea arabica L. NOTE Exemples de divers cafs arabica: Bourbon: caf de lespce botanique Coffea arabica
37、 L., varit traditionnelle de lAfrique de lEst et du Brsil; Typica: caf de lespce botanique Coffea arabica L., varits slectionnes en Indonsie et varits principalement cultives en Amrique Centrale et du Sud appele aussi Arabica (Brsil), Blue Mountain (Jamaque); Mundo Novo: caf de lespce botanique Coff
38、ea arabica L., issu dun croisement entre le Bourbon et le Typica; Mokka: caf de lespce botanique Coffea arabica L., peu cultiv; Caturra: caf de lespce botanique Coffea arabica L., varit mutante (naine) du Bourbon; Timor Hybrid: caf de lespce botanique Coffea arabica L., driv dune hybridation intersp
39、cifique naturelle entre C. canephora et C. arabica, que lon trouve au Timor oriental; Catimor: caf de lespce botanique Coffea arabica L., driv dun croisement entre le Caturra et lhybride de Timor; Catuai: caf de lespce botanique Coffea arabica L., rsultant dun croisement entre le Mundo Novo et le Ca
40、turra, slectionn au Brsil; Icatu: caf de lespce botanique Coffea arabica L., driv dune hybridation avec C. canephora et dun rtrocroisement avec C arabica; Colombia: caf de lespce botanique Coffea arabica L., de type Catimor slectionn en Colombie; CR95: caf de lespce botanique Coffea arabica L., de t
41、ype Catimor slectionn au Costa Rica; Ruiru II: caf de lespce botanique Coffea arabica L., rsultant dun croisement entre C. arabica et Catimor (cafier rsistant au desschement des drupes). ISO 3509:2005(E/F) ISO 2005 All rights reserved/Tous droits rservs 31.2.2 robusta coffee coffee of the botanical
42、species Coffea canephora Pierre ex A. Froehner, with some varieties and cultivars of these species NOTE Conillon is coffee of the botanical species Coffea canephora Pierre ex A. Froehner, Kouillou or Kouilou variety, cultivated in Brazil and Madagascar. 1.2.2 caf robusta caf de lespce botanique Coff
43、ea canephora Pierre ex A. Froehner avec certaines varits et certains cultivars de ces espces NOTE Conillon: caf de lespce botanique Coffea canephora Pierre ex A. Froehner, Kouillou ou varit Kouilou, cultiv au Brsil et Madagascar. 1.2.3 liberica coffee coffee of the botanical species Coffea liberica
44、Hiern NOTE The volume of international transactions for this coffee is not significant. 1.2.3 caf liberica caf de lespce botanique Coffea liberica Hiern NOTE Le volume des transactions internationales est insignifiant pour ce type de caf. 1.2.4 excelsa coffee coffee of the botanical species Coffea d
45、ewevrei De Wild and Durand var. excelsa Chevalier NOTE The volume of international transactions for this coffee is not significant. 1.2.4 caf excelsa caf de lespce botanique Coffea dewevrei De Wild et Durand, varit excelsa Chevalier NOTE Le volume des transactions internationales est insignifiant po
46、ur ce type de caf. 1.2.5 arabusta coffee hybrid interspecific coffee Coffea arabica Coffea canephora Capot and Ake Assi 1.2.5 caf arabusta caf hybride interspcifique Coffea arabica Coffea canephora Capot et Ake Assi 2 Coffee-related materials 2 Types de caf 2.1 coffee cherries fruits of the Coffea p
47、lants 2.1 cerises de caf fruits du cafier du genre Coffea 2.2 cherry coffee aggregate of undried cherries (fruits) of Coffea plants after harvesting 2.2 caf en cerises ensemble de cerises (fruits) du cafier du genre Coffea aprs rcolte et avant schage 2.3 husk coffee coffee in pod dried cherry coffee
48、 2.3 caf en coque cerises de caf sches caf en cerises aprs schage ISO 3509:2005(E/F) 4 ISO 2005 All rights reserved/Tous droits rservs2.4 parchment coffee coffee in parchment coffee beans wrapped in the endocarp (parchment) 2.4 caf en parche grains de caf envelopps de leur endocarpe (parche) 2.5 green coffee raw coffee coffee beans cf. fresh bean (3.4) NOTE So-cal
