珈琲に関する有効なISO（国際標準化機構）規格および策定中（Standards under development）のISO規格．規格の日本語名称はJSA（日本規格協会）の翻訳を参考にした．

Coffee

コーヒー: 官能分析−用語
ISO/TC 34/SC 15 Coffee. Coffee: Sensory analysis – Vocabulary. ISO, 2018, ISO 18794:2018, 12p. https://www.iso.org/standard/63404.html.

Coffee and coffee products

コーヒー豆とコーヒー製品: 用語
ISO/TC 34/SC 15 Coffee. Coffee and coffee products: Vocabulary. ISO, 2005, ISO 3509:2005, 21p. https://www.iso.org/standard/34184.html.

コーヒー及びコーヒー製品: アクリルアミドの定量−誘導体化後にHPLC-MS/MS及びGC-MSを使用する方法
ISO/TC 34/SC 15 Coffee. Coffee and coffee products: Determination of acrylamide — Methods using HPLC-MS/MS and GC-MS after derivatization. ISO, 2016, ISO 18862:2016, 19p. https://www.iso.org/standard/63615.html.

コーヒー及びコーヒー製品: 高速液体クロマトグラフィ（HPLC）を用いるカフェイン含有量の測定−参照方法
ISO/TC 34/SC 15 Coffee. Coffee and coffee products: Determination of the caffeine content using high performance liquid chromatography (HPLC) – Reference method. ISO, 2008, ISO 20481:2008, 10p. Corrected version. https://www.iso.org/standard/34185.html.

Coffee sampling

コーヒーサンプリング: 未焙煎コーヒー又は生コーヒー及びパーチメントコーヒーの検査官
ISO/TC 34/SC 15 Coffee. Coffee sampling: Triers for green coffee or raw coffee and parchment coffee. ISO, 2011, ISO 6666:2011, 3p. https://www.iso.org/standard/44606.html.

Coffee extracts

コーヒー抽出物: コーヒー抽出物の乾物含量の測定−液体またはペースト状のコーヒー抽出物の海砂法
ISO/TC 34/SC 15 Coffee. Coffee extracts: Determination of the dry matter content of coffee extracts — Sea sand method of liquid or pasty coffee extracts. ISO, 2021, ISO 22994:2021, 4p. https://www.iso.org/standard/74311.html.

Green coffee

未焙煎コーヒー豆: 含水率の定量（参照方法）
ISO/TC 34/SC 15 Coffee. Green coffee: Determination of water content – Basic reference method – Amendment 1. ISO, 2011, ISO 1446:2001/AMD 1:2011, 1p. https://www.iso.org/standard/51009.html.

袋詰め未焙煎コーヒー豆: サンプリング
ISO/TC 34/SC 15 Coffee. Green coffee in bags: Sampling. ISO, 1982, ISO 4072:1982, 3p. https://www.iso.org/standard/9786.html.

未焙煎コーヒー豆: 香り及び外観の検査並びに異物及び欠陥の特定
ISO/TC 34/SC 15 Coffee. Green coffee: Olfactory and visual examination and determination of foreign matter and defects. ISO, 2005, ISO 4149:2005, 5p. https://www.iso.org/standard/35894.html.

未焙煎コーヒー豆又は純コーヒー豆: 粒度分析−手及び機械によるふるい分け
ISO/TC 34/SC 15 Coffee. Green coffee or raw coffee: Size analysis – Manual and machine sieving. ISO, 2011, ISO 4150:2011, 12p. https://www.iso.org/standard/44602.html.

未焙煎コーヒー豆: 虫害を受けた豆の比率の測定
ISO/TC 34/SC 15 Coffee. Green coffee: Determination of proportion of insect-damaged beans. ISO, 1985, ISO 6667:1985, 12p. https://www.iso.org/standard/13096.html.

未焙煎コーヒー豆: 官能試験用サンプルの作成
ISO/TC 34/SC 15 Coffee. Green coffee: Preparation of samples for use in sensory analysis. ISO, 2008, ISO 6668:2008, 4p. https://www.iso.org/standard/44609.html.

未焙煎及び焙煎コーヒー豆: 豆全体の自由流れかさ密度の測定（一般的方法）
ISO/TC 34/SC 15 Coffee. Green and roasted coffee: Determination of free-flow bulk density of whole beans (Routine method). ISO, 1995, ISO 6669:1995, 3p. https://www.iso.org/standard/13098.html.

未焙煎コーヒー豆: 105℃での質量損失の測定
ISO/TC 34/SC 15 Coffee. Green coffee: Determination of loss in mass at 105 degrees C. ISO, 2003, ISO 6673:2003, 4p. https://www.iso.org/standard/38375.html.

未焙煎コーヒー豆: 保存及び輸送の指針
ISO/TC 34/SC 15 Coffee. Green coffee: Guidelines for storage and transport. ISO, 2011, ISO 8455:2011, 5p. https://www.iso.org/standard/44601.html.

未焙煎コーヒー豆: 保存及び輸送の指針
ISO/TC 34/SC 15 Coffee. Green coffee: Guidelines for storage and transport – Amendment 1. ISO, 2015, ISO 8455:2011/AMD 1:2015, 1p. https://www.iso.org/standard/66462.html.

未焙煎コーヒー豆: 仕様の方法の指針
ISO/TC 34/SC 15 Coffee. Green coffee: Guidelines on methods of specification. ISO, 2004, ISO 9116:2004, 4p. https://www.iso.org/standard/39373.html.

未焙煎コーヒー豆: 不良品対照表
ISO/TC 34/SC 15 Coffee. Green coffee: Defect reference chart. ISO, 2007, ISO 10470:2004, 15p. Corrected version. https://www.iso.org/standard/40401.html.

未焙煎コーヒー豆: 水分計の校正手順−ルーチン法
ISO/TC 34/SC 15 Coffee. Green coffee: Procedure for calibration of moisture meters — Routine method. ISO, 2012, ISO 24115:2012, 16p. https://www.iso.org/standard/44603.html.

Raw coffee

未焙煎コーヒー豆又は純コーヒー豆: 粒度分析−手及び機械によるふるい分け
ISO/TC 34/SC 15 Coffee. Green coffee or raw coffee: Size analysis – Manual and machine sieving. ISO, 2011, ISO 4150:2011, 12p. https://www.iso.org/standard/44602.html.

Roasted coffee

未焙煎及び焙煎コーヒー豆: 豆全体の自由流れかさ密度の測定（一般的方法）
ISO/TC 34/SC 15 Coffee. Green and roasted coffee: Determination of free-flow bulk density of whole beans (Routine method). ISO, 1995, ISO 6669:1995, 3p. https://www.iso.org/standard/13098.html.

Roasted ground coffee

焙煎粉コーヒー: 水分の定量−103℃での質量損測定による方法（ルーティン法）
ISO/TC 34/SC 15 Coffee. Roasted ground coffee: Determination of moisture content – Method by determination of loss in mass at 103 degrees C (Routine method). ISO, 1994, ISO 11294:1994, 3p. https://www.iso.org/standard/19272.html.

焙煎粉コーヒー: 水分の定量−カールフィッシャー法（参照法）
ISO/TC 34/SC 15 Coffee. Roasted ground coffee: Determination of moisture content – Karl Fischer method (Reference method). ISO, 1994, ISO 11817:1994, 5p. https://www.iso.org/standard/20100.html.

ISO/TC 34/SC 15 Coffee. Roasted ground coffee: Method using test sieves. ISO, ISO/CD 23134. Standards under development. https://www.iso.org/standard/74672.html.

Instant coffee

インスタントコーヒー: 減圧下の70℃における減量の測定
ISO/TC 34/SC 15 Coffee. Instant coffee: Determination of loss in mass at 70 degrees C under reduced pressure. ISO, 1983, ISO 3726:1983, 2p. https://www.iso.org/standard/9205.html.

インスタントコーヒー: ライナ付きバラ積み品のサンプリング方法
ISO/TC 34/SC 15 Coffee. Instant coffee: Sampling method for bulk units with liners. ISO, 2002, ISO 6670:2002, 6p. https://www.iso.org/standard/36182.html.

インスタントコーヒー: 自由流れ及び圧縮かさ密度の測定
ISO/TC 34/SC 15 Coffee. Instant coffee: Determination of free-flow and compacted bulk densities. ISO, 1987, ISO 8460:1987, 6p. https://www.iso.org/standard/15655.html.

インスタントコーヒー: 遊離及び全炭水化物含有量の定量−高性能陰イオン交換クロマトグラフィを用いる方法
ISO/TC 34/SC 15 Coffee. Instant coffee: Determination of free and total carbohydrate contents – Method using high-performance anion-exchange chromatography. ISO, 1997, ISO 11292:1995, 16p. Corrected version. https://www.iso.org/standard/19270.html.

インスタントコーヒー: 水分の定量−カールフィッシャー法（参照法）
ISO/TC 34/SC 15 Coffee. Instant coffee: Determination of moisture content – Karl Fischer method (Reference method). ISO, 2008, ISO 20938:2008, 9p. https://www.iso.org/standard/44597.html.

インスタントコーヒー: 真性の基準
ISO/TC 34/SC 15 Coffee. Instant coffee: Criteria for authenticity. ISO, 2011, ISO 24114:2011, 4p. https://www.iso.org/standard/44704.html.

Dried milk and dried milk products

粉ミルク及び粉ミルク製品: ホットコーヒー内での作用の測定（コーヒー試験）
ISO/TC 34/SC 5 Milk and milk products. Dried milk and dried milk products: Determination of their behaviour in hot coffee (Coffee test). ISO, 2005, ISO 15322:2005, 6p. https://www.iso.org/standard/38094.html.