Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
90.60 Close of review
Cookware - Coffee makers for domestic use with an independent heat source - Definitions, requirements and test methods
90.60 Close of review
Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up
90.93 Standard confirmed
Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
90.93 Standard confirmed
Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR
60.60 Standard published
Food authenticity - Determination of 16-O-Methylcafestol content of green and roasted coffee - HPLC-method
60.60 Standard published
Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO 18862:2016)
60.60 Standard published
Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Amendment 1 - Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Amendment 2 - Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Methods for measuring the performance of electric household coffee makers
60.60 Standard published
Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography
90.60 Close of review
Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)
90.60 Close of review
Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)
90.93 Standard confirmed
Green coffee — Determination of water content — Basic reference method
90.60 Close of review
Green coffee — Determination of water content — Basic reference method — Amendment 1
60.60 Standard published
Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)
90.93 Standard confirmed
Coffee and coffee products — Determination of acrylamide — Methods using HPLC-MS/MS and GC-MS after derivatization
90.92 Standard to be revised
Coffee and coffee products — Determination of the caffeine content using high performance liquid chromatography (HPLC) — Reference method
90.60 Close of review
Instant coffee — Determination of moisture content — Karl Fischer method (Reference method)
90.60 Close of review
Coffee extracts — Determination of the dry matter content of coffee extracts — Sea sand method of liquid or pasty coffee extracts
60.60 Standard published
Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method using circular brushes
60.60 Standard published
Green coffee — Procedure for calibration of moisture meters — Routine method
90.60 Close of review
Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
90.60 Close of review
Green coffee — Olfactory and visual examination and determination of foreign matter and defects
90.92 Standard to be revised
Green coffee or raw coffee — Size analysis — Manual and machine sieving
90.60 Close of review
Coffee sampling — Triers for green coffee or raw coffee and parchment coffee
90.60 Close of review
Green coffee — Determination of proportion of insect-damaged beans
90.60 Close of review
Green coffee — Preparation of samples for use in sensory analysis
90.60 Close of review
Green and roasted coffee — Determination of free-flow bulk density of whole beans (Routine method)
90.60 Close of review
Instant coffee — Sampling method for bulk units with liners
90.92 Standard to be revised
Green coffee — Determination of loss in mass at 105 degrees C
90.92 Standard to be revised
Green coffee — Guidelines for storage and transport — Amendment 1
60.60 Standard published
Instant coffee — Determination of free-flow and compacted bulk densities
90.93 Standard confirmed
