ISO 4149:2005规定了嗅觉和视觉检查的方法，以及确定所有来源的生咖啡中的异物和缺陷的方法，以评估是否符合规范或合同。这些方法也可用于确定对咖啡质量有影响的生咖啡的一个或多个特性，用于技术、商业、行政和仲裁目的，以及用于质量控制或质量检查。

ISO 4149:2005 specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. 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.