Day post: 29-06-2016

Coffee is a very special and different kind of bean which can easily distinguish pure and unspecified coffee, real coffee powder from the flour of other cereal grains. To ensure the health and taste of your own authentic coffee, keep in mind a few basic details about the properties of roasted coffee beans that are very different from other roasted coffee beans and their flour:

I. Distinguish before brewing (ie identify pure coffee powder)

1. The weight

Coffee beans have a different characteristic from other types of beans, when roasting up to a certain temperature will expand and the volume will increase from 1.5 to 2 times and weight will decrease by 20-30%.

Therefore, real coffee powder always has a lower density than other cereal flour and from that the volume (or weight) of 1 kg of coffee powder is always greater than the volume of roasted cereal flour. . Based on this feature you can distinguish in the first place, though you do not need to open the packaging yet. If there is a condition to compare, you hold in your hands two bags of 500g, any bag containing coffee, (or not a high percentage of coffee powder), it will be much fuller, bigger, more dough contained inside. We have the feeling that a bag of pure coffee is lighter.

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2. Porosity of coffee powder

Visually, pure coffee powder is very light, porous, loose and loose. Flour of other cereal grains is often sticky, less flaky. If you have 1 bag of pure coffee and a bag of fake coffee, you open 2 bags, take 2 cups of water, scoop 2 tablespoons of powder from 2 bags of water onto the surface. Pure porous coffee powder, low in density, should tend to float, while the flour of other cereal grains has a higher density, so it sinks faster.

In addition, roasted coffee beans are very brittle, have uniform cellulose fiber structure, brittle and evenly broken in the mill, so the ground coffee powder has a porosity, smooth relatively uniform. In contrast to beans, popcorn, when grinding the powder is not uniform fineness should not be as porous as pure coffee powder. However, it can be difficult to distinguish because the fineness depends a lot on the manufacturer's blender or the type of grinding they desire to create.

 3. Moisture of coffee powder

Coffee powder is very little hydrated, the moisture content of real coffee beans after roasting is quite low. Other cereal powders usually retain water and have a higher moisture content. Moreover, because beans and corns have no fragrance, when producers mix these beans into coffee beans, they will certainly do an accompanying action, which is spraying chemicals, synthetic coffee flavors, artificially before grinding out the dough.

Therefore, impure, impure coffee powder appears to be wet, even lumps when heavily caramelized, different from very dry and porous coffee powder.

4. Color of coffee powder

When roasted to the right temperature and time ... coffee powder is dark brown. (If roasted coffee beans have not reached the temperature and the first burst time, the powder has a bright yellow tart taste, and a strong smell). Popcorn seeds to fill into coffee are usually dark black. So in the coffee making business people simply call popcorn "color".

Due to the habit of consumers requiring coffee cups to be black, "color" (besides caramel and also chemical colorants) is used to dye coffee cups. On the other hand, the seeds of roasted and ground soybeans have a dark brown color, yellowish hue, completely unlike the dark brown color of real coffee. If you see the powder in a bag containing dark brown yellowish color, small volume, but holding hands is heavy percentage of beans. Black powder with a small volume is also mixed with more corn.

 5. The smell of coffee powder

If familiar, it is not difficult for you to recognize the very pleasant, attractive and very characteristic aroma of real coffee powder. Many people still get confused and appreciate the smell of chemical aromas impregnated with beans and corn because they have little chance to smell pure coffee powder. Her corn and beans also smell a little fishy, according to the senses, if a little subtle, you can notice when smelling. Soybean meal has a strong smell, blended with the aroma to evoke a heavy aroma, not as gentle as the original smell of roasted coffee.