ISO INTERNATIONAL 6666 STANDARD Second edition 2011-11-01 Coffee sampling Triers for green coffee or raw coffee and parchment coffee Echantillonnage du cafe - Sondes pour cafe vert et cafe en parche Referencenumber ISO 6666:2011(E) ISO @ISO2011 ISO 6666:2011(E) COPYRIGHTPROTECTEDDOCUMENT ISO 2011 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56 · CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 4122749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland ii @ ISO 2011 -All rights reserved ISO 6666:2011(E) Foreword technical committees. Each member body interested in a subject for which a technical committee has been non-governmental, in liaison with IsO, also take part in the work. isO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an 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. ISO6666waspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,SubcommitteeSC15,Coffee This second edition cancels and replaces the first edition (iSO 6666:1983),whichhas been technically revised @ ISO 2011Allrights reserved ii ISO 6666:2011(E) INTERNATIONALSTANDARD Coffee sampling Triers for green coffee or raw coffee and parchment coffee Scope 1 This International Standard specifies the characteristics of triers for green coffee or raw coffee and for is particularly suitable for sampling based on Iso 4072[1]. This International Standard is applicable to triers neither for sampling from bulk container liners nor from “big bags" [e.g. bags designated"1 MT" or"1 Mt" (metric tonne)] 2 Characteristics 2.1 Material The coffee trier shall be manufactured in sanitary piping of one of the following materials: a) polished stainless steel; b) chrome coated cold-rolled steel, preferably seamless. If the trier exhibits chrome detachment, it shall be discarded. This verification can be made visually 2.2 Fabrication 2.2.1 Triers for coffee shall comply with requirements 2.2.2 to 2.2.4 and shall have the dimensions shown in Table 1 and Figure 1. length. Table 1Dimensions of coffee triers Dimensions in millimetres Minimum Internal Opening Handle Length Length Tip total diameter length Coffee types length Symbol used in Figure 1 d L1 L2 L3 L4 L5 L6- L5 Green coffee 23 to 32 450 105 to 140 19 to 20 8 to 10 200 to 220 45 to 55 orrawcoffee Parchment coffee 29 to 36 480 105a to 140a 20 to 21 10 to 12 240 to 260 55 to 65 (coffee in parchment) a The handle is optional for parchment coffee (coffee in parchment). 2.2.3 Trier edges shall be rounded so that they do not tear the bag during sampling and do not damage the product. The cross-section of the fluted length shall be greater than or equal to a half-circle of tubing diameter. 1 ISO 2011 - All rights reserved ISO6666:2011(E) 2.2.4 Trier tips shall be solid or sealed L3 2 Key handle [optional in Figure 1 a)] 1 2argon-welded stainless steel tip See Table 1 for definitions of the symbols. a)Forparchment coffee (coffee inparchment) b)Forgreen coffeeorrawcoffee Figure 1—Coffee triers 2 @ ISO 2011All rights reserved ISO6666:2011(E) Bibliography [1] ISO4072,Greencoffeeinbags S