Are you a coffee lover is not? Are you interested in exploring true? And you are interested in distinguishing one person drink healthy coffee?

How do you buy coffee for the coffee is really true? And how to differentiate between what is a pure coffee products, coffee good for health?
Coffee is a very special nuts, and different, can easily distinguish pure coffee and coffee fake, real coffee powder with the flour of other grains. To ensure the health and taste authentic coffee enjoying yourself, you need to remember some basic information about the properties of roasted coffee beans is very different from other kinds of roasted nuts and flour thereof:

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

1 weight (or volume) of roasted coffee powder is never greater than the mass (or volume) of soy flour (soy) and corn (maize) roasted
The beans have a characteristic different from other nuts as they roast up to a certain temperature 1 large hatch and increased 1.5-2 times the volume and weight reduction of 20-30%.
So, it's always coffee powder with low specific weight than flour and other grains from which the volume (or mass) of 1 kg of coffee powder is always greater than the volume of the powder grains roasted . Based on this characteristic to distinguish you from the start, despite not having to open the packaging. If comparable conditions, you hold in your hands in 2 bags of 500g, bags containing coffee (or coffee powder ratio not much), it will much fuller, louder volume powder contained within the more so we felt pure coffee bags lighter.
2 Porosity of coffee powder
Looking sensorial, pure coffee powder is very light, porous, and to leave. Powder grains stick unusual, little to bubble over. If you have 1 bag of pure coffee and a bag of fake coffee, you open the bag 2, take 2 cups of water, scoop 2 tablespoons of dough 2 bags down to the surface. Pure coffee powder porous lightweight, low specific weight, it tends to float to the top, while the powder of grains other than high density, should sink faster.
In addition, very crunchy roasted coffee beans, with uniform structure of cellulose fibers, brittle and shatter in the blender, grind up the coffee powder porosity, smooth evenly. Contrary to the nuts, popcorn, when grinding uneven fineness should not have workability as pure coffee powder.
3 humidity of coffee powder
The tiny coffee powder hydrated, the moisture content of the beans after roasting so low. Powder grains unusual water retention and higher humidity. Moreover, beans and corn because there is no smell, so when manufacturers mix nuts into coffee beans make one action attached, such as spraying chemicals, synthetic coffee flavoring, artificial before grinding into powder.
Therefore, coffee powder doped, not seem whole wet, even when impregnated clots more caramel coloring, unlike coffee powder was very dry and porous.
4 color of coffee powder
When roasting temperature and time appropriate ... coffee powder dark brown. (If you have not roasted coffee beans to temperature and time, the powder explosive 1st yellow light sour taste, and odor). Roasted corn to coffee usually padded in black bold. So the job done in one simple coffee roasted corn is called "color".
Due to consumer habits required to have a cup of coffee black, so "color" (besides caramel colorings and chemical) used to dye coffee. On the other hand, roasted soy nuts and grind into powder opaque dark brown, yellowish opaque, totally unlike the dark brown powder for coffee. If you see powder in 1 bag containing yellowish dark brown, small volume, but holding hands is the ratio of heavy parking lot. Color with black powder volume fraction were also mixed corn.
5 The smell of coffee powder
If familiar, you're not hard to recognize the smell very pleasant, attractive and distinctive real coffee powder. Many people still confuse and highly aromatic odor of chemical impregnated into the bean and corn because they have little opportunity to smell the coffee powder. Corn and beans she also smell fishy, sensorial, if a bit subtle, you may have noticed the smell. Soybean meal harsh smell, aromatherapy mingles with the aroma rises up a gentle rather heavy as primitive odor of roasted coffee.
II. Distinguish when mixed (state recognition of real coffee powder with water boiling)

This is the point where you can very easily recognize to distinguish exactly pure coffee with coffee powder fillers or grains of the other. As has been said, so the beans are composed by celluose fiber structure and contain very little starch, the special properties of roasted coffee powder is very porous, and contain no cavity inside the structure when polymers, cellulose fibers fractured under the impact of heat in the roasting process ...
When you are processing 100 ° C boiling water into the filter contains real coffee, instant coffee powder will bloom inflated, strongly effervescent, even overflows the outer filter. If after a few tablespoons of flour (about 20-25g) in filtered, boiling water processing that you see powder in the filter does not bloom bulge, contrary hammered down, limp down and smell fragrant, then you know for sure the filter this has very little coffee. In contrast, in this powder with a percentage lots of other nuts powder impregnated artificial flavoring high concentrations.
Cornstarch, powdered roasted beans boiling in water becomes flexible, sticky and falling from grains containing starch always. Conversely coffee is made by the high-molecular compounds from cellulose, contain very little starch. The process of enlargement roasted coffee beans, inside the air cavity created, having boiling water, the air inside an enlarged, making foamy coffee powder and coffee powder that really comes up in the filter. This is a phenomenon that is very easy to recognize.
III. Distinguish after phase (water aware of real coffee)

6 Color of Water Coffee
Coffee is a rather odd nuts. Whether you roast it to high temperatures much, much longer, and burnt to a cinder, then you grind to powder and mixed into a cup of coffee, the color of the water it was not in midnight black, black opaque and dark as often seen in most coffee shops.
It's always coffee brown to dark brown cockroach wing, when the ice will have a brown amber, a very dull brown. To the sun, looking iced coffee with a light brown.
7 The comparison of coffee drinks
When mixed, the country has a real coffee cup match virtually negligible. Left padded with coffee, water and beans roasted corn starch which contains many should be very comparable, comparable to plasticisers turn. The housewife still or use cornstarch in the kitchen because of this nature. Some consumers also pride themselves as knowledgeable about coffee, that coffee is delicious in coffee cups water to candy candy, stick on the glass and to "embrace rock" and stones in glass brown coffee to coffee but due to constant water, plastic cling rock candy. But it is evidence that the coffee was just coffee but very few whole roasted soybeans. Roasted Soybeans contain starch obviously very "rock hug". Coffee really is not comparable flexible and not "hug the stone".
8 The aroma of coffee cups
Coffee and instant coffee powder with a distinctive aroma, very charming. However this may be difficult to distinguish points you most. We can say you can only distinguish the smell of pure coffee flavor with the aroma of chemistry when you have repeatedly and regularly drink pure coffee. Many coffee powder that has been soaked in flavorings. The aroma of authentic and original coffee not hot, not violent, not strong, but gentle, nostalgic, noble, subtle and profound, sometimes ecstatic love making coffee ... It's hard describe, but if you get used to the smell of pure coffee you will discover fake chemical smell quite like the smell but coffee is still false, still bitter flavor, though strong, but crude and persistent cause hard feelings, not like the smell of the high bar real coffee beans ...
9 The coffee
Roast with enough time and reaches the proper temperature will give us bitter coffee bar mixed gently sour, so subtle elements of the components of acid hidden behind the bitterness in coffee beans. In fact, the best coffee varieties in the world of Arabica line, value and enjoy the top brand value are sour aftertaste is subtle charm mingles with the natural bitterness. However, due to incorrect perception, by tradition and habit irrelevant, most Vietnamese people do not think coffee tastes sour. Some even refused to accept an inherent attribute, wonderful premium coffee, which is the charm of it sour. To meet the requirements and tastes of appetite contrary to nature, this nature of consumers, some manufacturers have tried to make the sour coffee bar lost its capital by soaked in coffee powder from the chemicals created bitter root antibiotics. Consequently, coffee often has a bitter taste artificial, would destroy the charm of sour coffee bar. You should avoid the tendency to look for and addiction that does not naturally bitter taste, because it will destroy your true taste of authentic flavors of coffee. Many people served "coffee soybeans" for many days so many months stuck familiar with tasting of roasted soybeans, afraid that will not belittle pure coffee tasty. In fact, very pure coffee flavor, but the taste of coffee so we were violently destroyed. Primary palate drinking coffee from beans roasted concentrate our well trained and has built many decades. This suggests that taste can be adjusted. If understanding the properties of coffee, you will not insist on blackened glass, stuck dark, bitter roasted soybean meal breaks of all sorts laced burning smell fragrant aromas irony. You will automatically choose the correct taste.
10 Foam of coffee: Coffee water itself when struck with a little sugar to create 1 light brown foam that looks very nice. But there is 1 of consumer misperception and require excessive foam coffee cups must be nice. To meet the most demanding customer retention and profitability, a number of manufacturers for surface cleaners to coffee foam. So, you also need to know how to distinguish between two kinds of bubbles. If thin foam roller, with iridescent rainbow of colors, beat up and filled both glasses look very long tan coffee cup looks quite nice then surely it is the bubbles. Typical foam coffee fairly uniform in size, more opaque and looks "thick", but quickly deflated.
IV. END DISCRIMINATION, are very practical, EXPERIENCE IS YOUR OWN

Finally, a practical, be yourself, on one fine day that you take time to store coffee bean roasted coffee bought a few pounds of wood. When you buy you need to consider carefully roasted coffee that is pure, rustic, not what other mixed nuts and soaked in the other additives. Buy it, you grind through the powder. Bring on the next morning, your hand, deliberate, make 1 cup of coffee. Phase is complete, you are quiet place to sit first, peace. In the space of peaceful mornings and delicate, with a pure heart, you sit there slowly drink small sips of hot coffee, pure ... Then you will know that real coffee ... what. This is the best way to shutdown monitor that pure taste of coffee.

Source: wwww.g8coffee.com