Distinguishes between fresh coffee and impure coffee
Currently there are many different types of coffee appearing on the market. especially filter coffee, coffee mixed with chemicals, impurities like butter, corn, green beans, blended roasted soy beans, roasted areca nut (increase bitterness), caramel, Quinine, xanthangum (create density), artificial flavours: gelatine, salt, sugar, alcohol, fish sauce (increase smell).
These chemicals have a great impact on the health of consumers. Gelatin is produced from skin and bones of buffalo or cow; this is not used for food, because it contains a lot of preservatives. Quinne has long been used for bitterness in foods, the amount of quinne commonly used in coffee ranges from 0.06 to 0.08 g per kg of the finished product (0.0015 to 0.002 g per filter or cup). At this level, long-term coffee drinking can lead to cinchonism (poisoning from quinne): allergic skin, tinnitus, dizziness, hearing loss and many other side effects.
In addition, when making coffee mixed with chemicals, the user will smell and taste the chemical, when they drink it. you will feel sick.
Tachycardia: This is a poisoning from quinne rather than a brainwashing effect of coffee as consumers think. Most of the impurities, chemicals are from China, which are sold at the Kim Bien market and other markets in Vietnam.
So how can we distinguish fresh coffee without impurities?
Just little subtle change, then you can avoid the danger of impure coffee.
- Powder, unbrewed coffee
If it is pure coffee, you will feel pleasant and taste its natural and typical flavour.
The smell of chemical flavour will be strong and pungent.
Coffee powder will be dark brown if it is roasted to the appropriate temperature
If there are poppy seeds, it will be dark black, if there are soy beans, it will be an opaque dark brown or opaque yellow.
Pure coffee is very dry and spongy, light, ragged and loose. Due to the fact that roasted coffee beans are less hydrated, so humidity is low.
If you have 2 packets of pure coffee powder and a coffee powder mixed with impurities, and you scoop 2 tablespoons of coffee from 2 packs and pour into 2 glasses of water. Coffee powder mixed with impurities will sink faster because of its heavier weight.
Coffee powder mixed with corn or soybeans are often moistened, because grains usually retain water and have a higher moisture content.
- Brewed coffee
When pouring the boiling water at 100 degrees C into the real coffee filter, the coffee powder will immediately bloom, it will expand the coffee powder and make the coffee powder overflow.
In contrast, for mixed coffee, it will immediately be noticable that the coffee powder is not bloomed but flat and sticky.
Pure coffee has almost no density.
Because of its high starch content, coffee mixed with corn and soy beans are dense, coffees cling to cups and “hug” stones due to its density.
There will not be a black colour; as pure coffee is puce or dark brown, when adding ice, it will be a brown amber, and a very clear brown.
Dark black, opaque black is the color of soy beans and corn seeds
Pure coffees froth will uniform quickly and be flat, opaque and thick, with thin froth, with a rainbow glistening colour and will melt for a longer time.
The best coffee in the world is under the Arabica variety, value of enjoyment and value of the leading brands leave a mildly sour aftertaste, which is very attractive delicately blending with a natural bitter taste. However, due to improper awareness, due to traditions and inappropriate habits, the majority of Vietnamese people do not think that coffee is sour. Even some refuse to accept an inherent, excellent attribute of fine coffee.
(Source: Health and Family)