How To Distinguish Good And Pure Coffee

Coffee is one of the popular drinks in today’s modern society. If you want a cup of coffee and deliciously hot, you can use the keurig models to have the best cup of coffee in the morning. In this article, I will help you to recognize a good coffee and pure coffee.

Distinction Before Coffee Processing

The volume of roasted coffee powder is always greater than the mass (or volume) of soybean meal (soybean), and popcorn:

Beans have a different characteristic other nuts are roasted up to 1 when a certain temperature and volume enlargement will increase 1.5-2 times and weight reduction of 20-30%. So, coffee powder is always lower specific weight powders and other grains from which the volume (or volume) of 1 kg of ground coffee is always greater than the volume of the powder roasted grains.

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Based on this feature you can distinguish from the start, though not need to open the packaging out. If conditions comparison, you holding two 500g bags, the bag containing coffee (or coffee contains more powder ratio) would much fuller, louder; volume powder contained within the more so we felt pure coffee bags lighter.

Porosity Of Ground Coffee:

Sensorial look, the pure coffee powder is very light, porous, and to leave. Flour of other grains often fused, less to more flaking. If you have a bag of coffee and a bag of pure coffee is not pure, you open two bags, take 2 cups water, two tablespoons flour scoop of 2 bags down to the surface. Pure coffee powder slightly porous, low specific weight, it tends to float to the top, while the flour of other grains has greater specific weight, should sink faster.

Also, very crispy roasted coffee beans, cellulose fiber structure uneven, fragile and break them in the blender, coffee grinder to powder the porosity, smooth relatively uniform. Conversely bean seeds, popcorn, when grinding fineness uneven so no workability as a pure coffee powder.

Humidity Of Ground Coffee:

Flour unusual grains retain water and higher humidity. Moreover, due to the pea and corn not perfumed, so when manufacturers mix the nuts on coffee beans make one accompanying movement, which is sprinkled chemicals, synthetic coffee aromas, artificial before grinding into powder. Therefore, coffee powder doped, not pure looks wet, even when impregnated clots more caramel coloring, different from pure coffee powder is very dry and porous.

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The Color Of Coffee Powder:

When roasting temperature and time appropriate … coffee powder dark brown (if not roasted coffee beans to a temperature and time, the powder explosion 1st yellow light sour taste, and odor). Roasted corn to coffee usually padded in black bold.

Due to consumer habits requires a cup of coffee must be black, so color (besides caramel colorings and chemical) is used to dye cups of coffee. On the other hand, soy nuts roasted and milled into powder opaque dark brown, yellowish opaque, completely unlike the dark brown coffee powder. If you see powder in one package containing yellowish dark brown, small volume, but heavy holding hands as much pass rate.

The Smell Of Ground Coffee:

If familiar, you’re not hard to recognize the aroma very pleasant, attractive and very typical of pure coffee powder. Many people are still confused and appreciate the smell of chemical aromas are laced into the beans, corn because they have little opportunity to smell the coffee powder.

Corn and soybeans also slightly fishy smell, according to perceptible, if refined a bit, you might notice the smell. Soy flour acrid smell, aromas blend with the aroma raises a gentle rather heavily as the primitive smell of roasted coffee.

The Phase Separation Processing

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This is the point where you are easily recognizable to accurately distinguish pure coffee with coffee powder doped or other cereal grains. as already said, so the beans are composed of cellulose fiber structure and contain very little starch, so special properties of roasted coffee powder are very porous, and contains many air cavities inside the structure polymers, cellulose fibers fractured under the action of heat during the roasting process … so, when you are processing 100 ° c boiling water into the filter containing pure coffee, the instant coffee powder will bloom bulging, alder strong foam, even overflows the outer filter.

If after a few tablespoons of flour (about 20-25g) in 1 coffee filter, boiling water regime that you find does not bloom bulging powder, crushed down, on the contrary, sank and smelled fragrant spread out hot, then you know for sure in this filter has very little coffee. In contrast, in this powder has the percentage lot of other nuts powder impregnated with artificial flavoring high concentrations.

Cornstarch, powdered roasted beans with water boiling becomes flexible, sticky and falling grains due always contain many carbohydrates. Coffee is not a cereal grain. Conversely, coffee is composed of cellulose polymer compounds, containing very little starch. Too coffee roasting process enlargement, the creation of cavities inside the air, having boiling water, the air inside an enlarged, as foamy coffee powder and coffee powder made up of filter movement. This is to realize