How to identify high-quality instant coffee?

With the acceleration of the pace of life, in order to meet the needs of office workers for instant coffee, "instant" means "fast". When it is inconvenient for office workers or travelers to make their own coffee, instant coffee has solved this problem. now there are a lot of instant coffee on the market, so how to choose high-quality instant coffee when buying instant coffee? Below, the author will briefly talk to you about identifying its quality from the senses in the hope that it can give coffee lovers some inspiration.

Sensory identification of the quality of instant coffee is generally divided into pre-brewing and post-brewing identification, now the author starts with the identification methods before brewing. The general quality of instant caffeine produced by different technology is brown to dark brown, its tissue state is 2mm irregular particles and mixed with some fine powder, due to a series of reactions during baking and roasting, overflowing the unique aroma of coffee, while some poor quality instant coffee has a dark color, even iron black, and the phenomenon of caking and agglomeration. The aroma of its coffee is very light or even has no aroma, but brings a strong scorched smell.

The identification after brewing shows that the instant coffee with good quality dissolves completely and has no dregs and suspended matter during brewing. The brewed coffee soup is reddish brown and bright, with strong coffee aroma and appropriate bitterness and sour taste after adding sugar. On the other hand, the soup color of the poor quality instant coffee is dark, or brown and black, and the aroma is very light, the scorched taste is heavier, and the bitter and sour taste is stronger after adding sugar.

In short, when you are busy at work, you should pay special attention to identification when buying instant coffee, so as not to buy some shoddy coffee. I hope the above two identification methods can help you.