Day post: 29-06-2016

[Chap 2]

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:

II. Distinguish when brewing (recognize the status of real coffee when meeting boiling water)

This is the point where you can easily distinguish between pure coffee and padded coffee or other cereal grains. As noted, because the coffee bean is made up of celluose fiber structure and contains very little starch, the special properties of roasted coffee powder are very porous, and contains many air spaces when inside due to the structure. High molecular weight, cellulose fibers are broken under the impact of heat during roasting ...

Cách nhận biết - phân biệt cà phê

When you pour boiling water of 100 degrees Celsius into the coffee cup of coffee, immediately the coffee powder will swell, effervesce, even spill out of the filter (especially freshly ground coffee powder). If after adding a few tablespoons of flour (about 20-25g) to the filter, you boil the water in and see that the powder in the filter does not swell, the opposite is flattened, loses and smells good, you know for sure in the filter. This has very little coffee. On the contrary, in this powder, there is a high percentage of flour of other nuts impregnated with high artificial flavors.

Cornstarch, roasted bean flour, when experiencing boiling water become flexible, sticky and flattened because the grains always contain more starch. Coffee, in contrast, is made up of high-cellulose compounds, which contain very little starch. The process of roasting large coffee beans, inside creates air chambers, meets boiling water, the inside air expands, causing foaming of coffee powder and causing real coffee powder to overflow in the filter. This is a very noticeable phenomenon.

III. Distinguish after brewing (identify water of real coffee)

1. The color of coffee water

Coffee is a rather strange kind of grain. No matter how much you roast it to high temperatures, how long it takes, and burn almost into charcoal, then you grind the flour and brew it into a cup of coffee, its watercolors are not black or opaque. and dark as often seen coffee cups in most shops.

True coffee cups are always brown from cockroach wings to dark brown, when put ice will be amber brown, a very clear brown color. To the sun, look iced coffee cup light brown.

2. The viscosity of coffee water

When mixed, the water of real coffee cup has almost negligible comparability. Contrary to padded coffee, the juice of corn and roasted beans, which contain a lot of starch, will be very comparable, compared to plasticity. Housewives still use cornstarch in the kitchen because of this property. Some consumers are also proud that they are knowledgeable about coffee. coffee must be brown due to the parallel of water, plastic and stick to candy. But that is evidence that there is only very little coffee in that cup of coffee, but whole roasted soybeans. Roasted soybeans contain starch that is obviously very "rocky". Coffee does not match and does not "hug rock".

3. The aroma of brewed coffee

Powdered coffee and mixed coffee have a very specific and very attractive aroma. However this may be the point you are most difficult to distinguish. It can be said that you can only distinguish the smell of pure coffee cup with the smell of chemical aroma when you have repeatedly and regularly drink pure coffee. Many types of ground coffee have been impregnated.

Authentic and original aroma of coffee is not intense, not rough, not strong, but gentle, nostalgic, noble, delicate and deep, sometimes ecstatic coffee lovers ... It is difficult describe, but if you are familiar with the smell of pure coffee, you will discover that the chemical smell is quite similar to the smell of coffee but still fake, still has a harsh taste, although strong, persistent but coarse and causing a heavy feeling, unlike the noble smell of authentic coffee beans ...

4. The taste of coffee

When roasted coffee with enough time and reach the right temperature will give us a cup of coffee with a bitter taste mixed with gentle sourness, very delicate due to the element of acid components hidden behind the taste. Bitter in coffee beans. In fact, the best coffee varieties in the world of the Arabica line, enjoying value and leading commercial value, have a very attractive sour taste that blends delicately with natural bitterness.

However, due to misconception, due to tradition and inadequate habits, most Vietnamese do not think that coffee tastes sour. Even some do not accept an inherent, great attribute of premium coffee, which is its seductive sour taste. In response to this natural, consumer-oriented taste and taste preference, some manufacturers have tried to make the coffee lose its inherent sour taste by how to impregnate bitter coffee with antibiotic-based chemicals. Consequently, the coffee cup often has an artificial bitter taste, destroying the seductive sour taste of the coffee.

You should avoid the tendency to go and find that unnatural bitterness, because it will destroy your true taste of the true taste of coffee. Many people are served "soybean coffee" for months and months, so they are used to the strong taste of roasted soybeans, fearing that they will criticize pure, unattractive coffee. In fact, pure coffee is very flavorful, but due to our coffee taste has been violently destroyed. It is the taste of drinking concentrated coffee from our roasted beans that has been trained and built for decades. That shows that the taste can be adjusted. If you understand the properties of coffee, you will not insist on a dark, dark, bitter cup of burnt roasted bean powder impregnated with all kinds of aromatic aromatic aromas. You will choose for yourself the right taste.

5. Foam of coffee

The coffee water itself, when whipped up with sugar, also produces some light brown bubbles that look great. But there are some consumers misperception and excessive demand for cups of coffee must have beautiful foam. In order to meet customer requirements to keep customers and profit, some manufacturers add surface cleaners to the coffee to create foam. So, you also need to know how to distinguish these two bubbles. If the foam is thin, iridescent rainbow color, hit up the whole cup and take a long time to look at the coffee cup looks pretty pretty sure it is soap bubbles. Coffee foam is fairly uniform in size, more opaque and looks "thicker", but quickly collapses.