How to distinguish real coffee and fake coffee

How do you know that the coffee you buy is really the real coffee? And how to distinguish what is a product of pure coffee, coffee is good for health?

Coffee is a very special grain, and different, it is easy to distinguish pure coffee and fake coffee, real coffee powder with flour of other grains. To ensure the health and taste of your own authentic coffee, you need to keep in mind some basic details about the properties of roasted coffee very different from other roasted nuts and their powders:

I. Distinguishing pre-brewing (ie recognizing pure coffee powder)

1. The volume (or volume) of roasted coffee powder is always greater than the volume (or volume) of soybean meal (soybean) and corn (corn).

Coffee beans have a characteristic different from other nuts when roasted to a certain temperature will expand and volume increase from 1.5 to 2 times and weight decreased from 20-30%.

Thus, real coffee powder always has lower specific grains than other grains and hence the volume (or mass) of 1 kg of coffee powder is always greater than the volume of flour of all types of cereal. . Based on this characteristic you can distinguish from the beginning, even without opening the package. If there are comparable conditions, you hold in your hand in 2 bags of 500g, bag containing coffee, (or not much coffee powder) will be more full, larger, the volume of powder contained more. We have the feeling of pure lighter coffee.

2. Sponge of coffee powder

In terms of sensibility, the pure coffee powder is very light, spongy, softer and brighter. Flour of other grains is usually sticky, less shine. If you have a bag of pure coffee and a bag of fake coffee, you open 2 bags, take 2 cups of water, scoop 2 tablespoons of 2 bags of water on the water. The light espresso coffee powder, with low specific gravity, tends to float on top of it, while other cereal grains have a higher specific gravity, so they sink faster.

In addition, roasted coffee beans are very crunchy, have a uniform cellulose fiber structure, easy to break and break evenly in the mill, so the ground coffee powder is porous, smooth relatively uniform. In contrast, peanuts, popcorn, when grinding powder is not smooth uniformity should not have porosity like pure coffee powder.

3. Moisture content of coffee powder

Real coffee powder is very hydrated, the moisture content of real coffee beans after roasting is quite low. Flours of other grains usually retain water and have higher moisture content. In addition, because beans and corn do not smell good, when the manufacturer mixes these nuts into coffee beans, it will definitely make a move, which is a chemical spray, Artificial before powdered.

As a result, unrefined coffee powder appears damp and even lumps when soaked with caramel coloring, which is very different from real coffee powder that is very dry and spongy.

4. Color of coffee powder

When roasted to the right temperature and time ... coffee powder is dark brown. If the roasted coffee beans are not up to the temperature and the first burst time, the powder is bright yellow, and the smell is strong. Popcorn seeds to fill the coffee often dark black. So in the coffee industry people simply call popcorn "color".

As consumers' habits require black coffee, the "color" (besides caramel and chemical colorants) is used to dye the coffee. On the other hand, the seeds of roasted soy beans and milled powder are dark brown, opaque yellow, completely unlike the dark brown of real coffee powder. If you see the powder in a bag containing dark brown color, yellow volume, but heavy hand is the rate of beans. Black powder is also small volume is mixed with corn.

5. The smell of coffee powder

If you are familiar, it is not difficult to recognize the pleasant, attractive and very characteristic aroma of real coffee powder. Many people are still confused and appreciate the smell of chemical sprays soaked in beans, corn because they have less chance to smell the coffee pure powder. Corn and her beans also smell a little, in terms of sense, if a little subtle, you can notice when smelling. Soy flour has a strong odor, blended with aromatic scent to a heavy aroma, not as gentle as the original smell of roasted coffee.

II. Distinction when mixing (recognize the state of real coffee powder when boiling water)

This is the point that you can easily identify to distinguish pure coffee with filler or flour of other grains. As noted, since the coffee beans are composed of cellulose fiber structure and contain very little starch, the special properties of roasted coffee beans are very spongy, and contain a lot of cavities when inside due to the structure High molecular weight, cellulose fibers are broken under heat during roasting.

When you boiling water 100 degrees C into the real coffee filter, instant coffee powder will bloom, strong powder, even spills out the filter. If after a few spoonfuls of powder (about 20-25g) into the filter, you boil the water to see that the powder in the filter does not hatch up, on the contrary squashed, down and smell the smell, you know for sure in the filter This has very little coffee. In contrast, in the series