Overview
ISO 18794:2018 - Coffee - Sensory analysis - Vocabulary is an international standard that defines standardized terms used in coffee sensory analysis. It provides clear definitions for descriptors and sensory concepts applicable to green, roasted, ground, brewed/extracted and soluble coffee, helping to harmonize language across cupping, quality control, research and training.
Key topics
The standard organizes terminology under four main headings and gives precise definitions and notes for common sensory concepts:
- Basic sensory analysis terms
- Examples: aroma, flavour, taste, mouthfeel, texture, trigeminal sensation, basic tastes (sweetness, acidity, bitterness, saltiness, umami)
- Generic terms in sensory assessment of coffee
- Examples: body, balance, after‑taste, astringency, flat/insipid, smooth/creamy, dry aroma (fragrance) and wet aroma (cup aroma)
- Coffee‑specific odour and taste descriptors
- Examples: roasty, caramel‑like, chocolate‑like, floral, fruity (citrus/pulpy), earthy, musty, rancid, metallic, grassy, papery, fuel‑like
- Practitioner terms
- Common vocabulary used by cuppers and panelists to describe and communicate sensory observations
Notes:
- ISO 18794:2018 cross‑references ISO 5492:2008 for broader sensory terminology.
- The document contains no normative references, focusing on harmonized definitions rather than test methods.
Applications
ISO 18794:2018 is practical for any activity that relies on consistent sensory communication:
- Quality control and assurance - standard vocabulary for defect identification and batch comparison.
- Coffee cupping and grading - consistent descriptors used by cupping panels and professional tasters.
- Roaster product development - clear sensory targets for roast profiles and blends.
- Supply chain and trade - uniform terms for contracts, specification sheets and dispute resolution.
- Training and certification - a baseline glossary for sensory training programs and assessor calibration.
- Research and sensory studies - shared terminology for publications and comparative studies.
Who should use it
- Coffee roasters, exporters and importers
- Sensory analysts, Q‑grade cuppers and quality managers
- Coffee labs, academies and trainer organizations
- Food scientists and researchers working on coffee flavor chemistry
Related standards
- ISO 5492:2008 - General sensory analysis vocabulary (cross‑referenced for broader sensory terms)
- ISO/TC 34/SC 15 - Technical committee responsible for coffee standards
Using ISO 18794:2018 helps organizations improve clarity in sensory reporting, speed up assessor training, and reduce ambiguity in coffee quality communication across international markets.
