How to distinguish clean coffee and dirty coffee
Nowadays, there are many different types of coffee on the market and for profit, many people have mixed many impurities into coffee. So how to distinguish pure coffee and coffee mixed with impurities to enjoy the typical flavor of this drink?
Currently, there are many types of coffee on the market, especially coffee for filter brewing, coffee mixed with chemicals and impurities such as butter, corn, green beans, ground roasted soybeans, roasted areca nuts (increase bitterness), caramel, quinine, xanthangum (create viscosity), artificial flavoring solutions: gelatin, salt, sugar, alcohol, fish sauce (enhance aroma)...
These chemicals have a significant impact on the health of consumers. Gelatin is made from the skin and bones of buffalo and cows; this cannot be used in food because it contains a lot of preservatives. Quinine has long been used to make food bitter, the amount of quinine commonly used in coffee is at the level of 0.06 - 0.08g/kg of finished product (0.0015 - 0.002g for each filter or cup). At this level, long-term coffee drinking will lead to symptoms of cinchonism (ie quinine poisoning): skin allergies, tinnitus, dizziness, hearing loss and many other side effects.
In addition, when mixing coffee with chemicals, users will clearly smell the flavors of the chemicals and drink it, they will feel nauseous and have a strong heartbeat. This is quinine poisoning, not due to the stimulating effect of coffee on the brain as consumers think. Most of the impurities and chemicals are of Chinese origin, sold a lot at Kim Bien market and other markets in Vietnam.
So how can we distinguish clean coffee without impurities?
With just a little bit of finesse, you can avoid the dangers of dirty coffee.
Distinguishing features | Clean coffee | Dirty coffee |
1. Coffee in powder form, unbrewed | ||
Smell | Pure coffee you will feel the pleasant, characteristic aroma. | The smell of chemical fragrances will be strong and shocking. |
Color | Coffee powder will have a dark brown color if roasted to the right temperature. | If there are popcorn kernels mixed in, it will be dark black, if there are soybeans, it will be dark brown or opaque yellow. |
Porosity | Pure coffee is very dry and fluffy, light, loose and separate. Because roasted coffee beans absorb very little water, the humidity is low. | If you have 2 packets of pure coffee powder and coffee powder mixed with impurities, you scoop 2 teaspoons of coffee from 2 packets into 2 cups of water. Coffee mixed with impurities will sink faster because it is heavier. Coffee powder mixed with corn and soybeans is often wet because grains often retain water and have a higher moisture content. |
2. Brewed coffee | ||
When pouring 100 degree Celsius boiling water into the filter containing real coffee, the coffee powder will immediately swell, foam the coffee powder and cause the coffee powder to overflow. | On the contrary, for mixed coffee, you will immediately see that the coffee powder does not expand but flattens and becomes sticky. | |
Viscosity | Pure coffee has almost no viscosity. | Because it contains a lot of starch, coffee mixed with corn kernels and soybeans will have a thick consistency, the coffee will stick to the side of the cup and "hug" the ice due to the viscosity. |
Watercolor | There will be no black, but only a brown to dark brown color when pure, when adding ice it will have an amber brown color, a very clear brown color. | Dark black, opaque black is the color of soybeans and corn kernels. |
Foam | Pure coffee will have even foam, deflate quickly, look cloudy and thick. | Has a thin, rainbow-colored foam that lasts a long time. |
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| Pure coffee |
The best coffee varieties in the world belong to the Arabica family, with top value for enjoyment and commercial value, all with a very attractive sour aftertaste that blends delicately with natural bitterness. However, due to incorrect perception, tradition and inappropriate habits, most Vietnamese people do not think that coffee has a sour taste. Some even refuse to accept an inherent, wonderful attribute of premium coffee.
According to Health and Family
