ISO 6668:2008规定了烘焙青咖啡、研磨烘焙咖啡以及从研磨咖啡中制备用于感官分析的饮料的方法。 根据相关方之间的协议，在制备后进行的感官分析可用于确定是否接受一批咖啡。一般来说，样品需要轻度烘焙以评估缺陷，中度烘焙以评估味道和颜色。 根据ISO 6668:2008制备的饮料不仅可以用于质量控制，还可以用于不同样品的比较评估，在这种情况下，每个样品都可以遵循相同的程序。

ISO 6668:2008 specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis. The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour. A beverage prepared in accordance with ISO 6668:2008 can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.