1、BRITISH STANDARD BS ISO 10470:2004 Green coffee Defect reference chart ICS 67.140.20 BS ISO 10470:2004 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 11 October 2004 BSI 11 October 2004 ISBN 0 580 44557 7 National foreword This British Stand
2、ard reproduces verbatim ISO 10470:2004 and implements it as the UK national standard. It supersedes BS 7683:1993 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/15, Coffee, which has the responsibility to: A list of organizations represented on thi
3、s committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search
4、” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obli
5、gations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary
6、of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to iv, pages 1 to 15 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comments Refer
7、ence number ISO 10470:2004(E) OSI 4002INTERNATIONAL STANDARD ISO 10470 Second edition 2004-09-15 Green coffee Defect reference chart Caf vert Table de rfrence des dfauts BSISO10470:2004IS:07401 O4002(E) DPlcsid Fremia ihTs PDF file may ctnoian emdebt dedyfepcaes. In ccaocnadrw eith Aebods licensilop
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12、 1 11 xaF0 947 22 14 + 9 74 E-mail coirypthgiso.o gr We bwww.is.o gro Pulbisdehi n Switlrez dnaii ISO 4002 Allr ithgsr esedevrBSISO10470:2004IS:07401 O4002(E) I SO 4002 All irthgs ersedevr iiiContents Page Foreword iv 1 Scope 1 2 Normative references . 1 3 Terms and definitions. 1 4 Defect reference
13、 chart 2 Annex A (informative) Main causes of defects, their effect on roasting/brew flavour, and possibilities of removal 5 Annex B (informative) Application example 9 Annex C (informative) Defects found in green coffee. 10 Bibliography . 15 BSISO10470:2004IS:07401 O4002(E) iv I SO 4002 All irthgs
14、ersedevrForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for w
15、hich a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
16、 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 technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are c
17、irculated 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 drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held resp
18、onsible for identifying any or all such patent rights. ISO 10470 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This second edition cancels and replaces the first edition (ISO 10470:1993), which has been technically revised. Compared to the previous edition
19、, the presentation has been simplified. The photographs in Annex C are reproduced by kind permission of Nestec Ltd. and Illycaff s.p.a. BSISO10470:2004INTENRATIONAL TSANDADR IS:07401 O4002(E)I SO 4002 All irthgs ersedevr 1Green coffee Defect reference chart 1 Scope This International Standard provid
20、es a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry). This chart shows the influence of such defects on the loss o
21、f mass and on the sensorial concern by using the coefficients (0), (0,5) and (1). Each defect is given one of these values depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a
22、 good indication to the purchaser of the quality of the green coffee concerned. The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange. 2 Normative references The following referen
23、ced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 3509, Coffee and its products Vocabulary 3 Terms and definitions F
24、or the purposes of this document, the terms and definitions given in ISO 3509 and the following apply. 3.1 loss of mass any loss that can occur in the raw material during the coffee processing, bringing at the end an output loss of a coffee lot NOTE This International Standard assesses the influence
25、 of the defects on the loss of mass, taking into account that possibilities to sort out defects exist and are used everywhere. Later revisions will introduce new elements if appropriate techniques are developed to also remove other defects and if special techniques are made available on a broader ba
26、sis. 3.2 sensorial concern influence of a defect on the organoleptic properties of the product cup as well as the visual properties of the coffee presented to the final consumer 3.3 normal coffee beverage that meets consumers expectations NOTE Good trade practice agrees that a sound coffee lot is go
27、od commercial quality coffee as generally agreed upon, with the ultimate goal of producing a coffee homogeneously constituted by coffee seeds, excluding the categories of defects defined in 3.5. BSISO10470:2004IS:07401 O4002(E) 2 I SO 4002 All irthgs ersedevr3.4 defect anything diverging from the re
28、gular, naked sound green coffee beans expected in a coffee lot NOTE They may be measured as a mass fraction in percent of defective items in the lot. 3.5 Categories of green coffee defects 3.5.1 non-coffee defect foreign matter not originating from the coffee fruit NOTE It should be removed at an ap
29、propriate stage (e.g. during green coffee cleaning) by sieving, classifying or by metal removal. The correct removal of these defects leads to a physical loss. Their accidental or fraudulent (presence) remaining up to the final production of roast and ground or soluble coffee may result in damage to
30、 the grinder or even fraud against the consumer. 3.5.2 defect of non-bean origin coffee matter not originating from the bean NOTE Defects of this type (e.g. skins/husks/hulls or dried unpulped cherries) are in general removed by air classifying, leading to a physical loss. Their accidental or fraudu
31、lent remaining presence may result in product contamination, consumer deception, and trade distortion. 3.5.3 irregularly formed bean bean divergent in form, shape and integrity NOTE This may become a defect for those who sell roast coffee as whole beans. Although there might be a loss when removed a
32、nd sensorial concern after inappropriate roasting, the overall relevance is small. 3.5.4 bean of irregular visual appearance bean divergent in colour and surface appearance, and which risks influencing the cup taste NOTE Whereas the application of general manufacturing practices can often eliminate
33、non-coffee and non-bean defects, the visually identifiable defects of class 3.5.4 should be removed from the lot by special manufacturing practices, such as optical sorting techniques. Depending on the defects, sorting techniques can be sophisticated and expensive, or do not exist. 3.5.5 off-taste c
34、offee defect of sensory concern, identified after sample roasting and cup testing, with a possible further risk of other contamination NOTE Purely organoleptic off-tastes are easily sorted out. They can be identified after cupping a roast and ground coffee sample, following proper roasting and brewi
35、ng. 4 Defect reference chart The following coefficients for sensorial concern are used in the chart: 0 = no influence 0,5 = medium influence 1,0 = serious influence BSISO10470:2004IS:07401 O4002(E) I SO 4002 All irthgs ersedevr 3Name of defect Definition or characteristics of defect Loss of mass Sen
36、sorial concern 1 Defects associated with foreign matter 1.1 Stones Stone of any size found in a green coffee lot 1 0 1.2 Sticks Twig of any size found in a green coffee lot 1 0 1.3 Soil agglomerate Granulated lump of soil particles 1 0 1.4 Metallic matter Metallic particles such as those found on th
37、e drying area after drying the coffee and/or after degradation of the industrial equipment 1 0 1.5 Foreign matter other than described Foreign matter such as cigarette stubs, plastic particles, bag particles, strings 1 0 2 Defects associated with non-bean matter coming from the coffee fruit 2.1 Bean
38、 in parchment (pergamino) Coffee bean entirely or partially enclosed in its parchment (endocarp) 0,5 0 2.2 Piece of parchment (pergamino) Fragment of dried endocarp (parchment) 0,5 0 2.3 Dried cherry (pod) Dried fruit of the coffee tree, comprising its external envelopes and one or more beans 0,5 0
39、2.4 Husk fragment Fragment of the dried external envelope (pericarp) NOTE These are divisible into small, medium or large fragments. 0,5 0 3 Defects associated with irregular beans 3.1 Malformed bean; shell and ear Coffee bean whose abnormal shape makes it clearly distinguishable NOTE This category
40、includes: shell: malformed bean presenting a cavity; ear: malformed bean with ear shape. Both originate from the elephant bean. 0 a0,5 a3.2 Bean fragment Fragment of a coffee bean of volume less than half a bean 0,5 0,5 3.3 Broken bean Fragment of a coffee bean of volume equal to or larger than half
41、 a bean 0,5 0,5 3.4 Insect-damaged bean Coffee bean damaged internally or externally by insect attack 0 0,5 3.5 Insect-Infested bean Coffee bean harbouring one or more dead or alive insects at any stage of development 0 a0,5 a3.6 Pulper-nipped bean; pulper-cut bean Wet-processed coffee bean, cut or
42、bruised during pulping, often with brown or blackish marks 0 a0,5 NOTE Sometimes a fermented flavour may appear. BSISO10470:2004IS:07401 O4002(E) 4 I SO 4002 All irthgs ersedevrName of defect Definition or characteristics of defect Loss of mass Sensorial concern 4 Defects associated with visual appe
43、arance 4.1 Black bean and partly black bean Coffee bean whose interior is partly or totally black (endosperm) 0 1 4.2 Black-green bean Unripe coffee bean, often with a wrinkled surface, with dark green almost black colour and a glossy silverskin 0 1 4.3 Brown bean (“ardido”) Coffee bean with a range
44、 of colours: very light brown-reddish, brown-black, yellowish green to dark reddish brown, and dark-brown internally (endosperm) NOTE 1 When roasted and infused, it produces an unpleasant sour taste (stinker). NOTE 2 This is not to be confused with the foxy silverskin bean (“melado”), which is inter
45、nally a normal green colour revealed by gentle scratching of the surface, and produces no off-flavour in the cup. 0 1 4.4 Amber bean Coffee bean with yellow colour, usually semi- transparent 0 0,5 4.5 Immature bean; “quaker” bean Unripe coffee bean, often with a wrinkled surface, having a greenish o
46、r metallic silverskin; cell walls and internal structure are not fully developed 0 0,5 NOTE Sometimes a fermented flavour may appear. 4.6 Waxy bean Coffee bean with translucent waxy appearance and a range of colours from yellowish green to dark reddish brown, the latter being the most typical; the c
47、ell and surface have a decayed fibrous appearance 0 0,5 NOTE Sometimes a fermented flavour may appear. 4.7 Blotchy bean; spotted bean Coffee bean showing irregular greenish, whitish or sometimes yellow patches 0 0,5 4.8 Withered bean Coffee bean which is wrinkled and light in mass 0 0,5 4.9 Spongy b
48、ean Coffee bean of consistency analogous to that of cork (i.e. whose tissue can be indented by pressure of fingernail); it is generally whitish in colour 1 0,5 4.10 White bean Coffee bean with a whitish surface 0 0,5 5 Defects mostly evident in cupping 5.1 Bean producing stinker or fermented flavour
49、s Bean with a normal appearance but a very unpleasant flavour is detected in the cup (like fermented, sour, stinker or rotten fish) NOTE On being freshly cut or scratched, the bean presents a very unpleasant odour. 0 1 5.2 Bean producing other current off- flavours Bean has a normal appearance but in the cup unpleasant musty, foul, dirty, earthy, woody, Rio, phenolic or jute-bag-like flavours can be detected 0 1 aDefects mostly affecting roasted wh
