Food safety of coffee beans: how to judge whether coffee beans have flavors or other additives?

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Recently, a lot of news related to food safety has frightened everyone.

A guest asked, can coffee beans have similar food safety problems?

I feel that this fear of food has permeated the country in recent years-- a little sad--

We simply how to judge whether coffee beans have added flavors or other additives!

If you grind the coffee beans into powder and put them in a normal environment for 30 hours before brewing, if there is still a clear aroma, there are obviously chemicals.

If the coffee beans have been kept for half a year, they are still very fragrant when they are opened, and there is obviously a coffee flavor added.

Although many large manufacturers will do so, in Taiwan's increasingly refined coffee market, they feel that they do not need to drink this kind of flavor coffee and put more burden on their bodies.

Once the coffee beans are roasted, the aroma will be lost quickly without any chemical additives, so guests will be required to eat the fresh coffee beans as much as possible within a month. Once placed for too long, the taste is very different from that when fresh.

In addition to the problem of flavor, the aroma of some coffee beans is very weak. For example, Vietnamese coffee adds a lot of cream to increase its aroma when roasting, but at a high temperature above 200 degrees Celsius, cream will deteriorate and produce substances harmful to the human body. No one in Europe and the United States would like to use Vietnamese coffee beans, but it is strange to say that people are not recommended to eat this kind of coffee.

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