ISO 4149:2025
(Main)Green coffee — Olfactory and visual examination and determination of foreign matter and defects
Green coffee — Olfactory and visual examination and determination of foreign matter and defects
This document specifies methods for the olfactory and visual examination and determination of foreign matter and defects in green coffee from all origins. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This document is applicable to green coffee as defined in ISO 3509.
Café vert — Examens olfactif et visuel, et détermination des matières étrangères et des défauts
L'ISO 4149:2005 spécifie les méthodes pour l'examen olfactif et visuel, et pour la détermination des matières étrangères et des défauts dans les cafés verts de toutes origines, aux fins d'évaluer la conformité avec une spécification ou un contrat. De plus, ces méthodes peuvent être utilisées pour déterminer une ou plusieurs caractéristiques de cafés verts ayant un impact sur la qualité du café à des fins techniques, commerciales, administratives et d'arbitrage, ainsi que pour le contrôle et l'inspection de la qualité.
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Standards Content (Sample)
International
Standard
ISO 4149
Third edition
Green coffee — Olfactory and visual
2025-11
examination and determination of
foreign matter and defects
Café vert — Examens olfactif et visuel, et détermination des
matières étrangères et des défauts
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Sampling . 1
5 Olfactory examination . 1
5.1 Procedure .1
5.2 Evaluation .2
6 Visual examination. 2
6.1 Procedure .2
6.2 Evaluation .2
7 Determination of foreign matter and defects . 3
7.1 Principle .3
7.2 Apparatus .3
7.3 Procedure .3
7.4 Expression of results . .3
8 Test report . 4
Annex A (informative) Example of a typical determination with the weighing method . 5
Bibliography . 6
iii
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
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with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
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Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee.
This third edition cancels and replaces the second edition (ISO 4149:2005), which has been technically
revised.
The main changes are as follows:
— in 6.2, recommendations have been added for artificial light;
— in 7.3, a counting method for defects of coffee has been added.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
International Standard ISO 4149:2025(en)
Green coffee — Olfactory and visual examination and
determination of foreign matter and defects
1 Scope
This document specifies methods for the olfactory and visual examination and determination of foreign
matter and defects in green coffee from all origins. These methods can also be used for determining one
or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial,
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