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There are only two ways to identify coffee.

Published: 2026-09-29 Author: World Gafei 👁 217 views

Last updated 2026-09-29 — (1) pre-brewing identification? Good instant caffeine is brown to dark brown due to different varieties and processes; irregular particles with a size of about 2 mm mixed with some fine powder; the unique aroma of coffee is reflected by Maillard reaction during stir-frying. ? The color of inferior instant coffee is dark, some are iron black, and the tissue state is caked or agglomerated due to moisture or other reasons.

(1) pre-brewing identification?

High-quality instant coffee-brown to dark brown due to different varieties and processes; irregular particles about 2 mm in size, mixed with some fine powder; unique aroma of coffee due to Maillard reaction during stir-frying. ?

Inferior instant coffee-dark in color, some iron black; caking or agglomeration in tissue due to moisture or other reasons; coffee roasting flavor is weak or can not be smelled at all, replaced by a strong scorched flavor.

(2) Identification after brewing?

Good quality instant coffee-completely dissolved, free of dregs and suspended matter; the soup juice is brown and bright; it has a strong coffee aroma; it has a pleasant bitter and sour taste after adding sugar. Inferior instant coffee-after dissolving, there is sediment at the bottom of the cup, and the soup is dark and brown-black (at the same concentration); the aroma is light, but the scorched taste is strong; after adding sugar, the bitter and sour taste is strong, especially after hard aftertaste.