GOST 6805-97 PDF

Full title and description

GOST 6805-97 — "Natural roasted coffee. General specifications" (Russian: ГОСТ 6805-97, Кофе натуральный жареный. Общие технические условия). The standard sets technical requirements, acceptance rules, sampling and basic test methods for natural roasted coffee in beans and ground forms (with or without addition of roasted ground chicory), intended for retail sale, catering and industrial use.

Abstract

GOST 6805-97 defines product definitions, classification by sort, organoleptic and physico‑chemical requirements, limits on extraneous matter and defects, packaging and marking requirements, rules for acceptance and sampling, and referenced analytical methods for natural roasted coffee (beans and ground). The standard was issued in the late 1990s under the GOST system and has since been withdrawn and replaced by a later edition (GOST 6805-2004).

General information

• Status: Withdrawn / superseded (replaced by GOST 6805-2004).
• Publication date: Approved 1997; published 1 January 1999; effective 1 February 1999; withdrawn 1 July 2004 (dates may vary by republic/publication).
• Publisher: Published under the GOST system (state standardization authorities — Gosstandart / Rosstandart / EASC formats and commercial reproductions).
• ICS / categories: 67.140.20 — Coffee and coffee substitutes (Food technology).
• Edition / version: GOST 6805-97 (the -97 designation indicates the 1997 edition; text published 1999 in available printings).
• Number of pages: Approximately 19–21 pages (varies with formatting and translations).

Scope

This standard applies to natural roasted coffee in beans and ground (including blends containing roasted ground chicory where permitted). It covers products intended for preparation of beverage coffee, retail sale, catering and further industrial processing. It is not a specification for instant/soluble coffee products, which are covered by separate standards.

Key topics and requirements

• Definitions and classification: product names (roasted beans, ground coffee, ground with chicory) and grade/sort categories.
• Organoleptic requirements: flavour, aroma, appearance and absence of foreign off‑odours or tastes; sensory evaluation procedures and criteria.
• Physico‑chemical requirements: parameters such as moisture content, ash (mineral residue), and other compositional limits referenced to analytical methods.
• Contaminants and extraneous matter: limits on foreign matter, defects, and unacceptable inclusions; microbiological and toxicological control referenced to national hygiene rules.
• Sampling and acceptance: procedures for lot sampling, acceptance rules and criteria for conformity/nonconformity.
• Test methods and instruments: referenced analytical and physical test methods (moisture determination, particle size for ground coffee, sieving, sensory analysis and other standard laboratory techniques).
• Packaging, marking and labelling: required label information (product name, manufacturer, net mass, grade, composition, storage term, standard designation) and package protection/handling marks.

Typical use and users

Producers and processors of roasted coffee, quality control and laboratory staff in food companies, food safety and inspection authorities, importers and distributors handling coffee in markets that recognize or historically used GOST standards, and standardization bodies referencing product specification history. Also used by food technologists and product development teams for baseline quality requirements.

Related standards

Related and referenced documents include the earlier GOST 6805-88 (preceding version) and the later replacement GOST 6805-2004. The standard also refers to general acceptance and sampling standards and methods for food concentrates (GOST 15113 series) and other GOST/ISO methods for analytical testing (for example sieving and moisture determination standards and relevant ISO methods adopted in regional practice).

Keywords

natural roasted coffee, roasted coffee beans, ground coffee, coffee with chicory, product specification, food standard, GOST, quality requirements, sampling, sensory analysis, moisture, ash, marking

FAQ

Q: What is this standard?

A: GOST 6805-97 is a national/interstate standard (GOST) titled "Natural roasted coffee. General specifications" that established quality, testing, packaging and labelling requirements for roasted coffee in beans and ground form.

Q: What does it cover?

A: It covers product definitions, classification by grade, organoleptic and physico‑chemical requirements, limits on contaminants and foreign matter, sampling and acceptance rules, referenced test methods, and packaging and marking requirements for natural roasted coffee.

Q: Who typically uses it?

A: Coffee manufacturers, quality control laboratories, food inspectors, importers/distributors in territories using or referencing GOST documents, and standards/technical specialists working with coffee product specifications.

Q: Is it current or superseded?

A: GOST 6805-97 has been withdrawn and superseded by a later edition (GOST 6805-2004). Users should consult the replacement standard (and any more recent national or international standards) for current regulatory or procurement requirements.

Q: Is it part of a series?

A: Yes — it belongs to the family of GOST standards for tea, coffee and cocoa products and references general food acceptance and analytical method standards (for example the GOST 15113 series and related analytical norms). It replaces earlier editions (e.g., GOST 6805-88) and is succeeded by GOST 6805-2004.

Q: What are the key keywords?

A: Natural roasted coffee, roasted beans, ground coffee, chicory blends, quality specification, GOST, sensory requirements, moisture, ash, sampling, lab methods.