Coffland Corp: How to Spoil Coffee Adulteration

Coffee's quality can be tested following simple tricks.

Coffee drinkers know it well: their favorite beverage is sacred. Most of them think they choose the best option in the market, but the truth is that not always the features offered by companies are the same in the final product.

If you are one of those who only enjoy highest-quality products, Coffland Corp may be your guide! On today's post, we will lead you right through the tips used by coffee experts to spoil possible adulteration of this drink

Coffee’s DNA: A new way to establish coffee range

In 2011, the Spanish Company AZTI Tecnalia developed a new method to spoil coffee adulteration based on molecular biology. They analyzed coffee's DNA to determine the purity of Arabica coffee as a result of the mix with less quality coffee beans before brewing process.

This coffee test can detect the presence of Robusta coffee, Chicory or Roasted Malt in Arabica coffee. By separating the coffee genome, they can distinguish between the sorts of coffee by its quality. In fact, this test can also calculate the percentage of good coffee and its substitutes in one sample.

Spoiling coffee's quality using your senses

Although this test represents a significant advantage on coffee science, most of coffee farmers and roasters prefer more traditional methods. Leaving the molecular biology behind, they evaluate their products using their experience, along with their senses.

The coffee smell must be sweet, with a little touch of herbal essences.

The acidity of the espresso depends on the harvest and the type of coffee bean. Tasting coffee may determinate how much bitterness is contained in Arabica coffee by its humidity.

Also, the bitterness intensity depends on the roasting process. A coffee purely acid doesn't have a good flavor.

Besides purity of coffee beans, many factors influence coffee’s quality. In the coffee industry, it's important to pay attention to the substantial changes that damage coffee once it goes to market:

The way coffee is packed may affect the product: roasted coffee absorbs humidity in the air. Also, the sun light subtracts the coffee oils.

If your coffee doesn't have its unique smell, it means that it has passed too much time between the roasting process and the consumption.

Your coffee tastes burned when the roasting process burned the beans, or when you put it too much time in the espresso machine.

Here at Coffland Corp, we know about quality. That's why we offer you the best coffee options! Remember: the final product sold at the market may influence the taste and smell of your morning cup! Most customers prefer Arabica coffee because of its purity and sweeter flavor. Other coffee drinkers enjoy Robusta, a less quality coffee full of an acid taste that wakes up all their senses.

Also, the way you prepare your espresso is the key for a perfect coffee. Follow our entries to know how to make the perfect coffee cup for you!