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The simple way to distinguish real coffee and fake coffee
Tin đăng ngày: 2/10/2019 - Xem: 181
 

How do you know if the coffee you bought is actually the real coffee? And how to know where is a pure coffee product, coffee is good for health?

Coffee  is a very special and different kind of bean which can easily distinguish  pure  coffee and fake coffee, real coffee powder and powder of other cereal 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 beans that are very different from other roasted coffee beans and their flour:

How to know the coffee side and the coffee

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

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

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 by 1.5-2 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 more full, bigger, more weight containing powder inside should We have the feeling that a bag  of pure coffee is  lighter.

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 a 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 water. Pure porous coffee powder is light, low in density, so it tends to float, while the grains of other cereal grains have a higher density, so they sink faster.

In addition, roasted coffee beans are very brittle, have uniform cellulose fiber structure, fragile and evenly broken in the mill, so the ground coffee powder is porous, smooth and relatively uniform. In contrast to beans, popcorn, when grinding the powder is not uniform smoothness should not be as porous as pure coffee powder.

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 the beans and corns do not have the aroma, when the producer mixes these beans into coffee beans, it will certainly do an accompanying action, which is spraying chemicals, synthetic coffee flavorings, 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, opaque yellow color, completely unlike the dark brown of  real coffee . If you see the powder in a bag containing a yellowish-brown color, small volume, but holding hands is a high 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 misunderstand 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.

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

This is the point where you can very easily recognizable to  distinguish  exactly  pure coffee  with coffee powder fillers or of 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 ...

When you pour boiling water of 100 degrees Celsius into the filter containing  real coffee , immediately the coffee powder will swell up, effervesce vigorously, even spill out of the filter. 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 cellulose high-molecular compounds, containing 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)

6. 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.

Cup  of coffee really  are brown to dark brown cockroach wing, when the ice cubes in brown amber will have a very clear brown. To the sun, look iced coffee cup light brown.

7. Comparison 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".

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8. Aroma of mixed coffee cup

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 cups  with the smell of chemical aromas when you have repeatedly and regularly drink pure coffee. Many types of cashew 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's hard to describe, but if you are used to 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 rough. fragrant and heavy feeling, unlike the high smell of authentic coffee beans themselves ...

9. 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, worth enjoying and leading commercial value, have a very charming sour taste that blends delicately with natural bitterness.

However, due to improper perceptions, traditions 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 charming 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 have been served "soy coffee" for months and months, so they have become accustomed to the strong taste of roasted soybeans, afraid 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.

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10. Foam of coffee:  The water itself when hitting the coffee with sugar also creates a little light brown foam looks very nice. 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 make a profit, some manufacturers add surface cleaners to the coffee to 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. Typical coffee foam is fairly uniform in size, more opaque and looks "thicker", but quickly collapses.

IV. FINAL DIFFERENCE, VERY PRACTICAL, IS YOUR OWN EXPERIENCE

Finally, it is practical, it is you, on a beautiful day, take some time to go to the roasted bean coffee shop to buy a few ounces of rustic coffee. When buying you need to look carefully that is pure, roasted coffee beans, rustic, not mixed anything else and not impregnated with any other additives.

Buy it, you ask to flour. Take it home, the next morning, you manually, pregnant, brewed 1 cup of coffee. Finished, you come to a quiet and peaceful place. In the peaceful and quintessential space of the morning, with a pure soul, you sit there slowly taking small sips of hot, pure coffee ... Then you will know what true coffee is ... This is the best way to know the pure taste of coffee.

Are you a coffee lover? Do you like discovering the truth? And you are interested in distinguishing one person from healthy coffee?

 
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Tri Nguyen Coffee Trading Service & Product JSC
Add: 273 Hung Vuong, Buon Me Thuot City, DakLak Prov
Hand Phone: 0914.198.676
Email: drtricoffee@gmail.com
Website: http://tringuyencoffee.com

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