1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58ICS 01.040.67; 67.140.20Coffee and coffee products Vocabulary BRITISH STANDARDBS ISO 3509:2005BS IS
2、O 3509:2005This British Standard was published under the authority of the Standards Policy and Strategy Committee on 24 January 2006 BSI 24 January 2006ISBN 0 580 47180 2The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue un
3、der the section entitled “International Standards Correspondence Index”, or by using the “Search” 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 app
4、lication. Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis document comprises a front cover, an inside front cover, the ISO title page, pages ii to vi, pages 1 to 21 and a back cover.The BSI copyright notice displayed in this document
5、indicates when the document was last issued.Amendments issued since publicationAmd. No. Date CommentsA list of organizations represented on this committee can be obtained on request to its secretary.Cross-referencesenquiries on the interpretation, or proposals for change, and keep UK interests infor
6、med; monitor related international and European developments and promulgate them in the UK.National forewordThis British Standard reproduces verbatim ISO 3509:2005 and implements it as the UK national standard. It supersedes BS 5456:1990 which is withdrawn.The UK participation in its preparation was
7、 entrusted to Technical Committee AW/15, Coffee, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any Reference numberNumro de rfrenceISO 3509:2005(E/F)INTERNATIONAL STANDARD NORME INTERNATIONALE ISO3509Fourth editionQ
8、uatrime dition2005-12-01Coffee and coffee products VocabularyCafs et drivs Vocabulaire BS ISO 3509:2005ii 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 (dried) 7 5 Green coffee 8 5.1
9、 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 index . 19 French alphabetic
10、al index (Index alphabtique). 21 BS ISO 3509:2005iv Sommaire Page Avant-propos.vi Domaine dapplication .1 1 Termes gnraux pour le caf.1 2 Types de caf 3 3 Composants du fruit du cafier (non sch) .6 4 Composants du fruit du cafier (sch) .7 5 Caf vert.8 5.1 Caractristiques morphologiques .8 5.2 Matire
11、s 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 Index alphabtique anglais (Alphabetical index) 19 Index alphabtique.21 BS ISO
12、3509:2005vForeword 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
13、 which 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 a
14、ll 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
15、 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 drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held re
16、sponsible 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 edition cancels and replaces the third edition (ISO 3509:1989), which has been technically revised. BS ISO 3509:2005vi Avant-propos
17、LISO (Organisation internationale de normalisation) est une fdration mondiale dorganismes nationaux de normalisation (comits 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
18、 du comit technique cr cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en liaison avec lISO participent galement aux travaux. LISO collabore troitement avec la Commission lectrotechnique internationale (CEI) en ce qui concerne la normalisation lectrotechnique.
19、 Les Normes internationales sont rdiges conformment aux rgles donnes dans les Directives ISO/CEI, Partie 2. La tche principale des comits techniques est dlaborer les Normes internationales. Les projets de Normes internationales adopts par les comits techniques sont soumis aux comits membres pour vot
20、e. Leur publication comme Normes internationales requiert lapprobation de 75 % au moins des comits membres votants. Lattention 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
21、pour responsable de ne pas avoir identifi de tels droits de proprit et averti de leur existence. LISO 3509 a t labore par le 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 rv
22、ision technique. BS ISO 3509:20051Coffee and coffee products Vocabulary Cafs et drivs Vocabulaire Scope This international Standard defines the most commonly used terms relating to coffee and itsproducts. Domaine dapplication La prsente Norme Internationale dfinit les termes les plus couramment empl
23、oys dans le domaine du caf 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
24、 consumption NOTE This term 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,
25、 gnralement des espces cultives, 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 ca
26、f dcafin, le caf torrfi, en 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; ir
27、regularly formed beans; beans 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 give
28、s details of defects in green 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
29、 laspect visuel est irrgulier; 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
30、 caf vert. BS ISO 3509:20052 1.2.1 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 the botanical species
31、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; Mokka: coffee of the
32、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 C. canephora and C. ar
33、abica,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 Novoand Caturra, selected in Brazil; Icatu: coffee of the botanica
34、l 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 selected in Costa Rica; Ruiru I
35、I: coffee of the botanical species Coffea arabica L., resulting from cross between C. arabicaand 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 L., varit traditionnelle
36、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 Coffea arabica L., issu dun cr
37、oisement 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 interspcifique naturelle entre C.
38、 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 Caturra, slectionn au Brsil;
39、 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 type Catimor slectionn au C
40、osta Rica; Ruiru II: caf de lespce botanique Coffea arabica L., rsultant dun croisement entre C. arabica et Catimor (cafier rsistant au desschement des drupes). BS ISO 3509:200531.2.2 robusta coffee coffee of the botanical species Coffea canephora Pierre ex A. Froehner, with some varieties and culti
41、vars 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 Coffea canephora Pierre ex A. Froehner avec certaines varits et certains cultivar
42、s 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 Hiern NOTE The volume of international transactions for this coffee is not si
43、gnificant. 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 dewevrei De Wild and Durand var. excelsa Chevalier NOTE The volume of internat
44、ional 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 pour ce type de caf. 1.2.5 arabusta coffee hybrid interspecific coffee Coffea a
45、rabica 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 plants 2.1 cerises de caf fruits du cafier du genre Coffea 2.2 cherry coffee a
46、ggregate 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 2.3 caf en coque cerises de caf sches caf en cerises aprs schage BS ISO 3509
47、:20054 2.4 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-called green coffee is not necessarily green in colour. 2.5 caf
48、vert grains de caf voir fve frache (3.4) NOTE Le caf dit vert nest pas ncessairement de couleur verte. 2.6 wet-processed coffee green coffee prepared by either of the two styles of wet processing of the fruit cf. wet process (7.3) NOTE The term “washed coffee” applies to the methods where the mucilage is removed. The term “semi-washed” coffee applies to the methods where the mucilage remains adherent to the drie
