How to distinguish the quality of instant coffee by senses

Instant coffee is coffee beans roasted and crushed to obtain pure coffee, and then extracted and vacuum concentrated from the powder of granular coffee, can be brewed at any time, dissolved in boiling water. Instant coffee usually has a shelf life of two years. Below I introduce the sensory identification of instant coffee quality, can be divided into two stages before and after brewing.

(1)Identification before brewing

Good quality instant coffee-brown to dark brown depending on the variety and process; irregular particles of about 2 mm in size, mixed with some fine powder; unique aroma of coffee due to Maillard reaction.

Poor quality instant coffee-dark color, some iron black; tissue state due to moisture or other reasons and there are caking, agglomeration phenomenon; coffee roast flavor light or not smell, replaced by a strong burnt taste.

(2)Identification after brewing

Good quality instant coffee-completely dissolved, no dregs and suspended matter; brown red and bright soup; strong coffee aroma; sweet taste with bitter and sour taste, refreshing flavor.

Poor quality instant coffee-there is sediment at the bottom of the cup after dissolution, the soup color is dark, brownish black (under the same concentration); the aroma is light, but the burnt taste is strong; after drinking sugar, the bitterness and sourness are strong, especially the aftertaste is hard.