BS ISO BRITISHSTANDARD 3509:2005 Coffee and coffee products - Vocabulary ICS 01.040.67; 67.140.20 BSi NO COPYINGWITHOUT BSIPERMISSIONEXCEPTASPERMITTEDBY COPYRIGHTLAW British Standards BSISO3509:2005 National foreword This British Standard reproduces verbatim IS0 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 It supersedes BS 5456:1990 which is withdrawn.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 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 enquiries on the interpretation, or proposals for change, and keep UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this 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" facility of theBSIElectronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users areresponsible for its correct application. Compliance with a British Standard does not ofitself confer immunity from legal obligations. Summary of pages This 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 indicates when the document was last issued. This British Standard was Amendments issued since publication published under the authority of the Standards Policy and Amd. No. Date Comments Strategy Committee on 24 January 2006 BSI 24 January 2006 ISBN0580471802 BSISO3509:2005 INTERNATIONAL ISO 3509 STANDARD NORME Fourth edition INTERNATIONALE Quatrieme édition 2005-12-01 Coffee and coffee products Vocabulary Cafés et dérivés Vocabulaire Reference number ISO Numero de reference ISO3509:2005(E/F) ii BS ISO 3509:2005 Contents Page Foreword.. Scope.. Generaltermsforcoffee 1 2 Coffee-related materials. 3 3 Parts of the coffee fruit (undried). 6 4 Parts of the coffee fruit (dried) Green coffee. 5.1 Geometrical characteristics 8 5.2 Foreign matter.... 5.3 Defects originating from the coffee fruit. 5.4 Irregularly formed beans ...... 10 5.5 Beans of irregularvisualappearance 5.6 Off-tastecoffees 14 6 Roastedcoffee .14 7 Processes Bibliography .18 Alphabetical index 19 French alphabetical index (Index alphabetique). 21 ili BSISO 3509:2005 Sommaire Page Avant-propos .vi Domaine d'application. Termesgenerauxpourle cafe 1 2 Types de cafe.. 3 Composantsdufruit ducafeier (nonseche) 4 Composantsdufruitducafeier (séche) Café vert.. 5 5.1 Caracteristiques morphologiques .8 5.2 Matieres etrangeres.. 5.3 Defauts provenant du fruit du cafeier. 5.4 Feves deforme irreguliere. 10 5.5 Feve d'aspect visuel irrégulier 5.6 Cafés demauvais gout. 6 Cafetorréfie. 14 Descriptiondesprocedesdepreparation. ..15 Bibliographie .. Index alphabetique anglais (Alphabetical index) Indexalphabetique 21 iv BSIS03509:2005 Foreword 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 InternationalElectrotechnicalCommission(lEC)onallmattersofelectrotechnicalstandardization. International Standards are drafted in accordance with the rules given in the ISO/lEc Directives, Part 2. 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 responsible for identifying any or all such patent rights. ISO3509waspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,S