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Identification of instant coffee

Published: 2026-06-23 Author: World Gafei

Last Updated: 2026/06/23, Coffee is Rubiaceae shrub, coffee tree fruit seeds, semicircle with grooves, fried into coffee powder, brown with special aroma, coffee powder can be drunk after boiling, if the juice is concentrated and then dried into instant coffee. Fake coffee is mixed with chicory root powder in real coffee, or roasted and crushed grains and beans. Real coffee contains caffeine and has a special aroma. Inferior quality

Coffee for rubiaceae shrubs, coffee tree fruit seeds, semicircular groove, made of coffee powder after frying, brown has a special aroma, coffee powder can be drunk after decocting, such as concentrated juice and then dried into instant coffee.

Fake coffee is real coffee mixed with chicory root powder, or grain, beans roasted and crushed mixed. Real coffee contains caffeine and has a special aroma. Poor quality coffee is generally expired or not strictly sealed due to moisture caking, aroma taste changes significantly, often aroma disappears, drink peculiar smell. There will be ground coffee powder posing as instant coffee, in fact, the two processes are different, instant coffee is coffee water concentration, spray drying, complex process, immediately dissolved after brewing, no floating, no dregs, and coffee powder although ground very fine, brewing after floating, sediment, can not swallow, can only blow drink. It is common to alter the shelf life of instant coffee packaging. Instant coffee usually has a shelf life of two years.

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. 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; the Maillard reaction occurs during frying and reflects the exclusive aroma of coffee.

Poor quality instant coffee-dark luster, some iron black; tissue state due to moisture or other reasons and there are lumps, 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; with strong coffee aroma; sugar with palatable bitterness and sourness, refreshing flavor?

Poor quality instant coffee-there is sediment at the bottom of the cup after dissolution, the color of the soup is dark, brown and 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.

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