How to distinguish pure coffee without mixing

Coffee has the phrase "Do not be afraid of price increase of coffee beans, Just worry about the price of soy beans!". So where does this sentence come from, let's explore with S-Presso!

For a long time, when drinking coffee from Vietnamese people has been "allowed" by the "profit blindness" of the coffee business, the majority of glasses that are called coffee today contain mostly things. Not as good as soybeans, burnt popcorn (to create consistency), butter (aroma), industrial caramel (sweet), industrial oils, colorings, etc. The ratio of coffee in coffee is only 20, 10, even 0% (not difficult to verify this information). These drinks not only do not bring great effects of coffee as stated, it is also a potential effect of causing disease to drinkers.

S-Pressoxin sends people some ways to identify real coffee, pure coffee for people to choose better, safer drinks; At the same time, it is also partly to give more information to everyone about the pure coffee roaster S-Presso.

Ways to identify: real / fake Cafe can identify through many different steps from: (1) when it is mixed into drops; (2) when mixing; (3) when still a powder; (4) when it was roasted.

------ (1) WHEN HAVING A DIVISION ------

Color: dark brown color (in 'glass', new stones see & so that the sun looks very beautiful). SURE, COMPLETELY is not as black as many "connoisseurs of coffee" still think.
Comparability: very little, only slightly darker than white water (so S-Presso is often criticized as thin coffee!)
Smell: natural scent, very gentle and charming; Different from the smell of butter, caramelized is very "rough"!
Taste: mild bitterness, bar, gentle feeling, not bitter like dense coffee

------ (2) WHEN YOU ARE PROCESSING ------

Blooming when brewing: because coffee has a low specific gravity, high expansion rate, so when the coffee powder is blooming very strongly, it fills up with the filter, filter cap, even push the cover of the filter. And coffee mixed, when finished, the coffee residue lies "flat", neatly under the wall.

------ (3) WHEN TAKEN (POWDER FORM) ------

Porosity: Coffee powder is much stiffer, lighter, discrete, and very smooth
Color: dark brown, uniform; coffee is mixed unevenly, with many "shiny" particles of chemicals and impurities
Odor: gentle and natural, different from the rich, buttery scent of corn
Specific weight: much lighter than caffeine

------ (4) WHEN HANGED (GRADE) ------

If you think any store has coffee beans at the restaurant, it is real coffee, quality coffee is ... only a few dozen percent correct. Firstly, you are not sure if the store uses those beads to make coffee for guests; Secondly, if they use it to grind and mix for customers, it is not sure that real coffee, clean coffee. Because in the process of roasting, they can also remove many so-called "spices" such as caramel, avocado, substance incense and more. The roasting must remove more "spices" derived from (a) "deviant" views of many coffee drinkers - to match, must be black, must have the aroma of butter, etc; and from (b) the need to fill defects in the process of harvesting poor quality coffee beans (green fruit, deep fruit, poor quality fruits)

In fact, if roasted coffee beans are of good quality, and know how to roast properly, the flavor and taste of coffee is particularly attractive. It is light, delicate, elegant and not as strong as a poor quality coffee bean. Depending on the degree of roasting (medium roasted or ripe roasted), the beans have different oil content (only a little oil roasted, a little shade due to the constituents of the coffee beans), but certainly no strong taste. of butter, caramel and other strong flavors.

Hopefully, this small knowledge will provide a little knowledge enough for you to forget the "street coffee experts" and choose the place to drink coffee - the great drink - to just satisfy , both improve working efficiency.