Overview
ISO 18794:2025 - Coffee - Sensory analysis - Vocabulary provides a standardized vocabulary for sensory analysis of coffee. It defines terms applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The standard groups terminology under: basic sensory analysis terms, generic coffee assessment terms, coffee-specific odours and tastes, and practitioner-focused descriptors. It was prepared by ISO/TC 34/SC 15 and updates the 2018 edition with additional entries such as intensity, over-extracted, stewed, past crop, old crop, concentrated, thick and dense.
Key Topics
- Scope and coverage
- Definitions for green, roasted/ground, extracts and soluble coffee.
- Organized vocabulary to support consistent sensory communication.
- Basic sensory terms
- Examples: acidity, aroma, basic taste, flavour, mouthfeel, taste, texture, intensity.
- Generic coffee assessment
- Examples: body, balance, astringency, after‑taste, flat, strong, thin, over‑extracted, stewed, under‑roasted.
- Coffee‑specific odours and tastes
- Examples: burnt, caramel‑like, chocolate‑like, floral, fruity‑citrus, grassy, animal‑like, fuel‑like, earthy.
- Practitioner language
- Terms commonly used in cupping and sensory panels (e.g., dry aroma, wet aroma, descriptors for roast defects or processing notes).
- Cross‑references
- Notes link to broader sensory terminology (e.g., ISO 5492) and to coffee standards where applicable.
Applications
- Quality control: Standardized descriptors improve repeatability of sensory tests in roasteries and production labs.
- Cupping and grading: Enables objective communication among Q‑graders, cup tasters and buyers.
- Product development: Helps R&D teams describe desired sensory profiles and track changes during formulation or roast profiling.
- Training: Foundation for sensory panelist training, lexicon development and calibration exercises.
- Trade and procurement: Common language for contracts, specifications and dispute resolution across international markets.
Who uses this standard?
- Coffee roasters and producers
- Quality assurance laboratories and sensory panels
- Coffee buyers, traders and exporters/importers
- Coffee research and training institutions
- Sensory scientists and product developers
Related standards
- ISO 5492:2008 - general sensory analysis vocabulary (referenced for additional context)
- ISO 3509:2005 - regional coffee terminology referenced in notes
ISO 18794:2025 is essential for anyone needing a consistent, internationally recognized lexicon for coffee sensory analysis, cupping, quality assurance and product communication.
