! Coffee educational program Vol.1: how to distinguish good coffee from bad.

Coffee is the favorite drink of many people, which allows them to wake up in the morning and relax after a hard day of work. Therefore, more and more unscrupulous manufacturers are counterfeiting popular brands. Next, we will take a closer look at how to distinguish a fake Jacobs from the original.

The most typical information falsifications of coffee. So fake Jacobs coffee, for example, was in big tin can, similar to a can of Nescafe, which was covered with a paper label with the name "Jacobs". There is no barcode on the fake can, but it does indicate that this coffee is produced in the USA (in fact, Jacobs is produced in Germany).

The jar is also equipped plastic cover, which is used after opening the tin. At the same time, real Jacobs instant coffee is sold only in glass jars, and ground and beans are sold in vacuum packaging.

What else is worth paying attention to?

You need to avoid regular retail outlets and markets, where you can often find counterfeits and low-quality goods. Coffee must be purchased from specialized stores, which can provide quality certificates for the entire range of their products.
Experts also recommend buying coffee for the first time directly from the manufacturer’s specialized store and be sure to save the packaging. All other times you need to take the packaging with you and compare it in all other stores. Don't be shy about comparing packages. This will avoid counterfeit and low-quality products.
Also, original products must have a control identification mark. If the product is intended for the domestic market, then such a sign will be on a light green background. Otherwise the background has purple shade. In addition, scammers quite often confuse colors and forget to put an identification mark. Therefore, you need to pay attention to this first.
The expiration date and production date of the coffee must be stamped on the packaging using the factory method. On fakes, such information can be applied with ordinary paints and printed on a printer. In addition, such inscriptions can be easily erased, which cannot be said about the original products.
We also pay attention to the price. Quite often, fake coffee is cheaper. In addition, they also offer promotions and discounts so that customers quickly buy up the goods.
Next, let's look at the packaging. It must be of high quality without damage or deformation. In most cases, to save money, scammers pack coffee in low-quality soft packaging. Therefore, it is better to choose tin or glass jars, which are more difficult and more expensive to counterfeit.
Instant coffee is also quite often counterfeited. Therefore, it is better to choose custard.
Checking appearance coffee, which should have a beautiful uniform shade without foreign impurities.
You can also test your coffee using cold water. You need to pour a spoonful of coffee into a glass of cold water. All foreign impurities should settle to the bottom. In addition, high-quality coffee should not stain the water.

How to distinguish a fake by barcode?

We know that a barcode is a product marking and a very indicative characteristic that indicates the country of origin and thus helps determine the authenticity of the product. How to decipher a barcode? Barcode sections: country code, manufacturer code, product name, consumer properties, size, weight, ingredients, color, check digit.

00-09 – USA, Canada

30-37 – France

40-44 – Germany

460-461 – Russia, CIS

471 – Taiwan

49 – Japan

50 – England

52 – Greece

54 –Belgium

56 – Portugal

590 – Poland

599.64 – Finland

690 – China

70 – Norway

72 – Israel

73 – Sweden

789 – Brazil

80-83 – Italy

84 – Spain

86 – Yugoslavia

869 – Türkiye

90-91 – Austria

It is important that the barcode is genuine. You can check it yourself. To do this you need to do the following:

add up all the numbers in even places;
multiply the resulting amount by 3; the result - let's call it X - remember;
add all the numbers in odd places without the first (control) number;
add the number X to this amount;
the result is a sum - let's call it YZ;
Let's leave only Z from it;
Let's perform a simple arithmetic operation: 10-Z;
if the result matches the check digit in the barcode, then it is not a fake.

Let's check the Jacobs coffee barcode: 4000508082504 (check digit – 4) 0+0+0+0+2+0=2 2×3=6 4+0+5+8+8+5=30 30+6 =36 From 36 we leave 6. 10-6=4 – the result corresponds to the check digit.

t-coffee

There may not be any external signs to help differentiate. There may be fakes if the suppliers are not verified. and it’s even quite possible that the manufacturer has started to cut corners)) but this depends only on them) You can easily switch to another coffee, especially now there is a large assortment, different degrees of roasting, different varieties, everything can be found for every taste) if you are interested, write, I will help you select coffee :)

Anonymous

I’ve been buying ground Jacobs Monarch for many years now, and I’ve also noticed more than once that if the package with the promotion is cocoa coffee, it’s better not to buy it.

I haven't taken ground for a long time. Because I also got caught on acorns a couple of times. Only in beans. If there is anything, you can grind it yourself.

Alexei

And I think what kind of crap Jacobs Monarch has become. It dissolves poorly, and even among the light brown sublimated grains, 1/3 of the dark grains are of unknown origin (such as in granulated coffee). Of course, when you buy soft packaging, you won’t see its composition. It's a shame. After purchasing the last pack (brought, by the way, from Russia), I began to rummage through the Internet and came across this article. So what should I drink now?

Nikolay Anatolyevich

I work in the trade of "Jacobs" of bullshit quality - a bunch, but it is different in color, the color of the "bullshit" one is dull. About 3-4 months ago in the Boguslavsky district, a machine manufactured by Jacobs was seized from a house. There's a ton of it in the markets and you can see the price. It cannot be cheaper than from the official Kraft Foods distributor.

Papatoot

Yes, unfortunately, now very often it is Jacobs (as one of the least expensive and most popular coffees) in an active way counterfeit. There are also quite a few fakes on the market. Often, in pursuit of excess profits, it is precisely such “wholesale bases” and bazaars that distribute counterfeit goods. You won't find this in a normal store. Kraft has already sent more than one counterfeit paper to consumers.

conclusions

A considerable amount of counterfeit instant coffee enters the Russian market. It is made either from low-grade, wet grains, or they add malt, figs, chicory, burnt sugar, caramelized products, coffee bean shells. Such a product usually has an empty taste, with bitterness and acidity uncharacteristic of coffee. Coffee with “illegal” additives cannot be considered 100% pure, since its quality is determined precisely by its content.

On the one hand, the main victims of falsification are we, the buyers, and on the other, large coffee production concerns. They are losing the reputation they have built over decades of hard work. Many connoisseurs of such coffee brands as Jacobs (Germany), Nescafe (Switzerland), Elite Classic (Israel), Cafe Pele (Brazil), Tchibo (Germany), Mossopa (Holland) , “Folgers” (USA), “Maxwell House” (USA) and others have probably already noticed that it is better to buy your favorite coffee

in specialized stores or departments of large retail enterprises, and not in small wholesale markets.

Cases of counterfeit coffee have been known since the first mention of this drink in Europe. Russia was no exception to this rule, and counterfeit coffee in our country has the same deep roots, like fake tea. Both beans and ground coffee are counterfeited.

Of course, it is quite difficult to fake coffee beans, but counterfeiters have invented quite unusual ways his fakes. So, in expensive varieties Cheaper coffees were traditionally added, which were sold at the prices of the expensive elite variety. There have been recorded cases where beautiful coffee beans were given out as olive pits, balls of dough or clay, which were covered with a caramelized sugar solution, fried and added to real coffee. In this way, the mass and volume of the product sold was increased.

For fake ground coffee various substitutes were used natural coffee, which were either mixed with it or completely replaced it. Burnt sugar and various plants were used as such substitutes: chicory, dandelion, wine berries, rye, barley, peas, and nuts. They were ground and added to coffee.

But the most famous substitute for ground coffee was and remains chicory. During its production, the roots of this plant are first cleaned, dried, then fried, mixed with sugar, ground and added to natural coffee.

To determine the country of origin and production of a particular coffee, as a rule, quality indicators such as the color and appearance of the beans, as well as the condition of the surface of the grain, which differs among different types and varieties of coffee, are used.

The main types of coffee adulteration are shown in the table.

Types of counterfeit coffee and methods for its detection

Type and name of falsification	Detection methods
	organoleptic	physico-chemical
Assortment falsification
Replacing ground or instant coffee with various coffee substitutes	Evaluate the taste, aroma and color of the extract, paying attention to the presence of a rough taste and weak coffee aroma, too dark or, conversely, weak color of the infusion, its opacity and turbidity. Natural coffee is characterized by a combination of 3 taste sensations: sour, bitter and tart. Coffee substitutes usually have only one taste sensation- bitterness. Instead of coffee grounds, consisting of individual coffee particles that are easily separated from each other; in coffee substitutes, the grounds have a jelly-like consistency, the particles are connected to each other by mucus. When dissolving ground coffee in cold water coffee particles containing carbon dioxide float on top for a long time, and coffee substitute particles quickly settle to the bottom	No caffeine content, positive reaction with iodine (blue color), particle microscopy
High-quality falsification

06/01/2011

A considerable amount of counterfeit instant coffee enters the Russian market. It is made either from low-grade, wet beans, or malt, figs, chicory, burnt sugar, caramelized products, and coffee bean shells are added to the raw materials. Such a product usually has an empty taste, with bitterness and acidity uncharacteristic of coffee. Coffee with “illegal” additives cannot be considered 100% safe.

TO The quality of coffee is also determined by the caffeine content. But this indicator is not the main one, since unscrupulous manufacturers have learned to add caffeine obtained artificially to their products. That is why for most fakes this indicator is usually normal.

True, some falsifiers do not bother themselves with complex chemical processes introducing caffeine into the powder and simply pour crushed tablets of chemically pure caffeine into finished product. In such cases, caffeine in the form of white grains is visible to the naked eye. If you bought just such “coffee”, then it is better to throw it away immediately: not only is it tasteless, it is also dangerous to health - pure caffeine has a strong stimulating effect, while in natural coffee it is associated with other substances and does not represent threats to the human condition.

There are also outright fakes, when the strange-smelling powder does not contain caffeine at all or its amount is much less than normal. But it also happens differently: an examination shows that the 100% instant coffee declared on the label really is that, but the aroma and taste do not meet the requirements. The reason for this is a violation of manufacturing technology.

Experts also determine good coffee by its sugar content. There are few of them in high-quality drinks, but there are many in counterfeits. These indicators are not yet included in the Russian standard, however, they are widely used to determine the authenticity of natural coffee abroad.

How to distinguish a fake?
Fake is cheap. A real coffee it costs expensive. Firstly, the manufacturing technology requires considerable costs, and secondly, good coffee made from high-quality grains, and they are more expensive than malt or chicory.

Counterfeits are usually packaged in plastic, often transparent, jars. Self-respecting companies use glass or tin cans.

If coffee is sold in a tin can, then pay attention to its design: companies with a good reputation apply markings directly to the tin.

If on tin or plastic jar paper label, no barcode, country of manufacture, expiration date not indicated, that is, a reason to think about it.

The discrepancy between the first three digits and the indicated country of origin indicates that it is a fake.

Many counterfeiters distort the names of well-known manufacturing companies, but so that they are consonant with them (For example, Ness-Coffee). They also steal the design of the cans and the color scheme.

Blurred and unclear colors on the packaging also indicate falsification.

Coffee varieties
There are only two main varieties: Coffea arabica and Coffea canephora (Robusta).

Arabica beans are elongated and evenly roasted. Robusta beans are almost round; after roasting, they rarely acquire a uniform color. These varieties differ quite greatly in taste - the Arabica drink has a softer taste and is slightly sour. Robusta does not have such a strong infusion, but it is bitter and not as aromatic.

This happens because on taste qualities pretty coffee big influence carbohydrates contained in grains. So, Arabica has significantly more carbohydrates than Robusta. But Robusta has more caffeine. By the way, due to the increased extractivity of robusta (that is, the ability to most fully preserve the taste and quality during processing natural product) this variety is most often used for the production of instant coffee. So most instant coffee is Robusta. True, the best (and expensive) instant varieties are made either from a mixture of Arabica and Robusta, or entirely from Arabica.

The taste of coffee is greatly influenced by the place where it was grown. Indian Arabica tastes sharp and bitter (we are all accustomed to it, since the main supplies of natural coffee are in Soviet times came from India), with a strong aroma. Colombian has a soft, slightly wine taste, delicate aroma. Among the shades of its mild taste, coffee grown in Kenya also has a bready taste, which is attractive to gourmets. Coffee from Costa Rica is sour and spicy at the same time.

Central and North American varieties typically have light to medium grains, with clean, bouncy flavors. They form the basis of many famous coffee blends such as Colombia, Costa Rica Tres Rios, Guatemala Antigua and Mexico. Kona, although originating from the Pacific Islands, falls into the category of Latin American varieties in taste and aroma.

East African varieties are one of a kind and have not yet been sufficiently appreciated. They often combine the vibrant astringency of the best Central American varieties with unique floral or vinous notes and are typically medium to heavy bodied. They can be found in almost any professional coffee taster's morning cup. This category includes Kenya, Ethiopia Sidamo and Yergacheffe and Ethiopia Harra.

Indonesian varieties are at the other end of the spectrum from Latin American varieties. Usually dense and soft, not very tart, some with elements of “earthly” and exotic taste. Their density and depth make them an important "base" component in blends like Gold Coast and Yukon Blend. This group includes Estate Yava, Sumatra Boengie, Papua New Guinea and Sulawesi.

When dark frying, varieties are used of various origins to deliver a distinct array of flavors - from the caramel heat of Espresso to the smoky flavor of Italian Roast and the toasty feel of French Roast.

Mixtures combine different tastes to create a special complexity of sensations. Typically they mix Central American tartness with Indonesian softness. Composing a mixture is the high art of combining and combining.

Decaffeinated varieties - their popularity is now growing rapidly, as well as quality and availability.

And now the descriptions of the varieties themselves:

COLOMBIA NARINO SUPREMA
Colombia is the world's second largest coffee producer (after Brazil) and is known for its strict standards. Colombian varieties have a pleasant bitterness with a strong aroma. The taste is refreshing, ripe and balanced.

GUATEMALA ANTIGUA
This coffee grows in large fields under special agrotechnical supervision. Coffee of such richness and density can now rarely be found even on the best plantations in Central America.

MEXICO ALTURA
From the green slopes of the Sierra, the world comes to southern Mexico famous variety Arabica Roasts evenly and brews into a light liquid with a bright, pleasant flavor and medium tartness. Great for breakfast.

COSTA RICO TRES RIOS
Among savvy coffee buyers, Costa Rica has an excellent reputation for the quality of its beans. After processing, a medium-density liquid is obtained, with a characteristic odor and delicate taste.

KONA
This coffee, grown on the southwest coast of the Hawaiian island of Kona, is the only variety produced commercially in the United States. The beans are large, standard size and roast perfectly. A soft and ripe drink with a slight aroma.

ARABIAN MOCHA SANANI
Real coffee of this variety is one of the greatest and rarest in the world. From Yemen, where this variety was first grown, the name comes from the port city of Al-Muqah. Small, irregularly shaped beans produce the most gourmet coffee in the world - piquant and tonic, but at the same time soft - a completely special sensation.

ARABIAN MOCHA JAVA
A world-famous coffee blend that combines the heat and piquancy of Arabian Mocha with the flavor of rich Estate Java. Unscrupulous traders sometimes sell a mixture with very little Arabian Mocha, an expensive and rare variety.

ETHIOPIA SIDAMO
Arabica coffee originated in Ethiopia and today there are many variations of this variety. Sudamo is a developing region on the high plateau of south-central Ethiopia. Here, a lot of coffee is collected according to an ancient tradition from wild trees. The dense blue-green beans produce an even roast and coffee with a penetrating, almost floral flavor and aroma and moderate body and astringency.

ETHIOPIA YERGACHEFFE
Another mysterious variety from the Ethiopian mountains, with exotic taste- has small oval beans that are nice to roast. The brew is viscous, of medium density with unusual promatic characteristics. A slight contrast with Ethiopia Sudamo.

ETHIOPIA HARRAR
The most exotic sensation is the mouth-filling berry taste; the wine taste is clearly felt, which is complemented by the thickness of the drink.

KENYA
A large number of coffee produced in Africa is Robusto, a low-growing variety used as a filler in commercial blends and instant coffee. However, this tall Kenyan Arabica ranks among the best in the world. The variety has an intense flavor, penetrating astringency and a refreshing effect. The brewed drink is medium-bodied, acrid and rich, with a special combination of softness and wine-like astringency.

TANZANIA
East African Arabica is known for its vibrant flavor and strong aroma. Tanzania is another example. The taste is direct and clean, with a sharpness that your palate is sure to feel.

ZIMBABWE
This tall Arabica coffee has many of the outstanding flavor characteristics that distinguish its East African neighbors. The drink has piquant qualities, a well-balanced taste and a subtle aftertaste.

NEW GUINEA PEABERRY
Great coffee has been growing on this island north of Australia since Arabica trees were introduced from Jamaica in 1937. The equatorial climate and volcanic soils created extremely favorable conditions for the growth of coffee. The drink is medium-bodied, rich, with a pleasant aroma.

ESTATE JAVA
The magnificent variety was brought to the island by the Dutch in 1696. It has spread so much that the word “Java” has become synonymous with coffee of any origin. Typically for this variety - high body, moderate astringency and complex aromatic characteristics.

SULAWESI (CELEBES)
A former Dutch colony called Celebes, now the Indonesian island of Sulawesi, is famous for its pearls and coffee. Like other Indonesian coffee beans, Celebes coffee is dense with a round flavor and a deep, rich aroma. Sought after for its low astringency, soft ripe flavor and sweet aftertaste.

SUMATRA BOENGIE
An Indonesian classic, Arabica from Sumatra has an unusually concentrated taste, heaviness, high density and herbal aroma. This rare and subtle vibrating flavor can satisfy the most discerning coffee palate.

AGED SUMATRA
Unusual coffee kept green for several years. Proper storage in the native climate of Indonesia refines and deepens the flavor characteristics of Sumatra, resulting in a very concentrated, almost oily drink with a full bouquet of spicy aromas. For lovers of Indonesian varieties, this will be a special event.

ESPRESSO ROAST (DARK)
The lightest of the dark roasts, this is a blend of Central American and Indonesian varieties put through an espresso machine. Complex caramel flavor, high body and moderate astringency make this blend great for espresso, cappuccino and all afternoon coffee drinks.

ITALIAN ROAST (DARK)
Roasts slightly darker than espresso until the surface of the beans is covered aromatic oil. Has a strong promate, low astringency and roast sweetness typical of coffees roasted to a deep brown color.

FRENCH ROAST (DARK)
You rather feel not the taste of a specific variety, but the taste of the roast. A mixture of hard Arabica beans is usually taken so that the aroma of the coffee itself prevails over the aroma of fried oil. Used as an after-dinner drink, and also as an additive to other coffees to add a sharp taste.

Decaffeinated varieties
DECAFEINATED HOUSE BLEND
Take green beans. Decaffeination takes place in West Germany and roasting takes place in Seattle. Light to medium bodied, this is the most flavorful and rounded of the decaffeinated drinks. Give it to guests and they'll never know it's 97% caffeine free.

DECAFEINATED VIENNESE BLEND
A popular blend made from 75% Decaffeinated House Blend and 25% Dark Roast Decaffeinated. It will satisfy your need for a soft and balanced drink, with a pleasant aroma, without caffeine.

DECAFEINATED DARK ROAST
For those who prefer a deep after-dinner flavor, this variety makes a pleasant addition to other blends. Add it to your favorite coffee for a refreshing and smoky flavor.

DECAFEINATED GUATEMALA
The best variety of Central America retains its taste and aroma for a long time.

DECAFEINATED SUMATRA
Decaffeinated Sumatra, produced in Hamburg, West Germany, is remarkably rich. Virtually devoid of caffeine, the variety has a herbal, “earthly” aroma.

DECAFEINATED COLOMBIA (SWISS WATER PROCESS)
Water-processed decaffeinated coffee, using pure water and the best Colombian beans. Low density and fresh, soft flavor.

DECAFEINATED MOCCA JAVA (SWISS WATER PROCESS)
Made from carefully selected Indonesian and Ethiopian coffees. Although not as aromatic and dense as the original coffee of the same name, the blend produces a smooth, pleasant flavor.

Classic coffee
Coffee ALLEGRO
100% Colombian coffee (Colombia Excelso) is a coffee variety that has a fine, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.

Coffee FORTE
Indian coffee (India Plantation A) is a type of coffee that has a delicate, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.

Flavored coffee
Coffee BLUES AMARETTO
The name speaks for itself. A wonderful cup of coffee with a few drops of amaretto liqueur added. There is a smell and taste, but no alcohol. You can safely get behind the wheel.

HAZELNUT
The taste and aroma of the famous Italian liqueur “Frangelica”.

Mixtures different varieties coffee
HOUSE BLEND
A delicate blend of Latin American coffees with a light taste and rich aroma.

YUKON BLEND
A popular blend of Indonesian and Central American varieties, it has a consistent strong flavor with ripe, round characteristics.

CAFE VERONA (80/20 BLEND)
A premium blend of Central American and Indonesian coffees with 20% Italian Roast for depth of flavor, very popular in many restaurants throughout the Pacific Northwest.

VIENNESE BLEND
A special blend of Latin American coffees with 25% French Roast. Great with dessert.

GOLD COAST BLEND
An extravagant blend of the finest Central American and Indonesian varieties, with a hint of dark roast for sweetness and depth. .

The quality of coffee is also determined by its caffeine content. But this indicator is not the main one, since unscrupulous manufacturers have learned to add caffeine obtained artificially to their products. That is why for most fakes this indicator is usually normal.

True, some counterfeiters do not bother with the complex chemical processes of introducing caffeine into powder and simply pour crushed tablets of chemically pure caffeine into the finished product. In such cases, caffeine in the form of white grains is visible to the naked eye. If you bought just such “coffee”, then it is better to throw it away immediately: not only is it tasteless, it is also dangerous to health - pure caffeine has a strong stimulating effect, while in natural coffee it is associated with other substances and does not represent threats to the human condition.

How to distinguish a fake?
Fake is cheap. But real coffee is expensive. Firstly, the manufacturing technology requires considerable costs, and secondly, good coffee is made from high-quality beans, and they are more expensive than malt or chicory.

Counterfeits are usually packaged in plastic, often transparent, jars. Self-respecting companies use glass or tin cans.

If coffee is sold in a tin can, then pay attention to its design: companies with a good reputation apply markings directly to the tin.

If a tin or plastic can has a paper label, there is no barcode, and the country of manufacture and expiration date are not indicated, then there is reason to think.

The discrepancy between the first three digits and the indicated country of origin indicates that it is a fake.

Blurred and unclear colors on the packaging also indicate falsification.

Coffee varieties
There are only two main varieties: Coffea arabica and Coffea canephora (Robusta).

This happens because the taste of coffee is greatly influenced by the carbohydrates contained in the beans. So, Arabica has significantly more carbohydrates than Robusta. But Robusta has more caffeine. By the way, due to the increased extractivity of robusta (that is, the ability to most fully preserve the taste and quality of a natural product during processing), this variety is most often used for the production of instant coffee. So most instant coffee is Robusta. True, the best (and expensive) instant varieties are made either from a mixture of Arabica and Robusta, or entirely from Arabica.

The taste of coffee is greatly influenced by the place where it was grown. Indian Arabica tastes sharp, bitter (we are all accustomed to it, since the main supplies of natural coffee in Soviet times came from India), with a strong aroma. Colombian has a soft, slightly winey taste and a delicate aroma. Among the shades of its mild taste, coffee grown in Kenya also has a bready taste, which is attractive to gourmets. Coffee from Costa Rica is sour and spicy at the same time.

Dark roasting uses varieties of different origins to provide a specific array of flavors - from the caramel heat of Espresso to the smoky flavor of Italian Roast and the toasty feel of French Roast.

Blends combine different flavors to create a uniquely complex experience. Typically they mix Central American tartness with Indonesian softness. Composing a mixture is the high art of combining and combining.

Decaffeinated varieties - their popularity is now growing rapidly, as well as quality and availability.

And now the descriptions of the varieties themselves:

MEXICO ALTURA
From the green slopes of the Sierra, the world famous Arabica variety comes to southern Mexico. Roasts evenly and brews into a light liquid with a bright, pleasant flavor and medium tartness. Great for breakfast.

ARABIAN MOCHA SANANI
Real coffee of this variety is one of the greatest and rarest in the world. From Yemen, where this variety was first grown, the name comes from the port city of Al-Muqah. Small, irregularly shaped beans give the most exquisite coffee in the world - piquant and tonic, but at the same time smooth - a very special sensation.

ETHIOPIA YERGACHEFFE
Another mysterious variety from the Ethiopian mountains, with an exotic taste, has small oval beans that are pleasant to roast. The brew is viscous, of medium density with unusual promatic characteristics. A slight contrast with Ethiopia Sudamo.

ETHIOPIA HARRAR
The most exotic sensation is the mouth-filling berry taste; the wine taste is clearly felt, which is complemented by the thickness of the drink.

KENYA
A large amount of coffee produced in Africa is robusto, a low-growing variety used as a filler in commercial blends and instant coffees. However, this tall Kenyan Arabica ranks among the best in the world. The variety has an intense flavor, penetrating astringency and a refreshing effect. The brewed drink is medium-bodied, acrid and rich, with a special combination of softness and wine-like astringency.

TANZANIA
East African Arabica is known for its vibrant flavor and strong aroma. Tanzania is another example. The taste is direct and clean, with a sharpness that your palate is sure to feel.

AGED SUMATRA
Unusual coffee is aged green for several years. Proper storage in the native climate of Indonesia refines and deepens the flavor characteristics of Sumatra, resulting in a very concentrated, almost oily drink with a full bouquet of spicy aromas. For lovers of Indonesian varieties, this will be a special event.

ITALIAN ROAST (DARK)
Roasts slightly darker than espresso until the surface of the beans is coated with aromatic oil. Has a strong promate, low astringency and roast sweetness typical of coffees roasted to a deep brown color.

DECAFEINATED DARK ROAST
For those who prefer a deep after-dinner flavor, this variety makes a pleasant addition to other blends. Add it to your favorite coffee for a refreshing and smoky flavor.

DECAFEINATED GUATEMALA
The best variety of Central America retains its taste and aroma for a long time.

DECAFEINATED SUMATRA
Decaffeinated Sumatra, produced in Hamburg, West Germany, is remarkably rich. Virtually devoid of caffeine, the variety has a herbal, “earthly” aroma.

DECAFEINATED COLOMBIA (SWISS WATER PROCESS)
Water-processed decaffeinated coffee using the purest water and the finest Colombian beans. Low density and fresh, soft flavor.

Classic coffee
Coffee ALLEGRO
100% Colombian coffee (Colombia Excelso) is a coffee variety that has a delicate, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.

Coffee FORTE
Indian coffee (India Plantation A) is a type of coffee that has a delicate, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.

HAZELNUT
The taste and aroma of the famous Italian liqueur “Frangelica”.

Blends of different coffees
HOUSE BLEND
A delicate blend of Latin American coffees with a light taste and rich aroma.

YUKON BLEND
A popular blend of Indonesian and Central American varieties, it has a consistent strong flavor with ripe, round characteristics.

CAFE VERONA (80/20 BLEND)
A premium blend of Central American and Indonesian coffees with 20% Italian Roast for depth of flavor, very popular in many restaurants throughout the Pacific Northwest.

VIENNESE BLEND
A special blend of Latin American coffees with 25% French Roast. Great with dessert.

GOLD COAST BLEND
An extravagant blend of the finest Central American and Indonesian varieties, with a hint of dark roast for sweetness and depth.

We are opening a series of interesting publications about coffee from our expert - professional barista Oleg Frolov.

From the editor. Today we can observe a real coffee boom in Rostov. Invigorating drink offer not only numerous coffee shops opening here and there, but also all kinds of stalls, coffee points and coffee corners in shopping and business centers. We at the editorial office are very glad that the coffee culture in our city is developing, and more and more Rostovites prefer this enchanting drink with centuries-old history. To contribute to the development of coffee culture, we decided to make a series of publications on the history of coffee, its characteristics and the right choice quality drink. Especially for our portal, Oleg Frolov, member of the European Specialty Coffee Association (SCAE), Champion of the Russian stage of Espresso Italiano 2015 and participant, prize-winner and finalist of the regional and All-Russian Barista Championships from 2013 to 2015, in collaboration with his wife Nastya Frolova, prepared for you , dear readers, a lot of interesting things. Meet the first issue of our “Coffee Educational Program” and learn all the intricacies of the origin, correct selection and preparation of coffee!

Instead of an introduction

When we come to a coffee shop or run up to a coffee point on Pushkinskaya on a cold winter day, we really want to warm ourselves up with our favorite drink. A large number of establishments and coffee shops of various price categories and a wide selection of menu items allow even an avid gourmet to find something to suit their taste. But is the coffee that we are offered always as good as we would like? Today we will talk about the price and quality of the drinks served to us!

Any professional in the coffee industry will say that the taste of the drink depends on several very important factors: the type of coffee bean, the processing method, its freshness (it would be advisable to include here also proper storage during transportation and in the coffee shop itself), roasting, water used, equipment and, of course, the ability of the barista himself to properly prepare the drink.

A few words about the variety

Usually, most people, when asking a barista “What type of coffee do you have?”, expect to hear in response about the percentage of Arabica and Robusta. In a good coffee shop, they will be dumbfounded by an answer like: “We currently have Guatemala from San Pedro Farms espresso blended Typica and Bourbon varieties, and in the filter we brew Kenya Caringa AA varieties SL28.” Why is it that most consumers know only about Arabica and Robusta, and few have heard about Typica, Bourbon, Caturra, Catuai and other varieties of Arabica coffee? This is because in Russia coffee shops with a new approach to coffee have just begun to appear, and many chain coffee shops still brew bitter coffee, brewed from a mixture of Arabica and Robusta.

Robusta and Arabica are very different from each other, which is not surprising, because they are different types plants. IN coffee beans Robusta contains almost twice as much caffeine and chlorogenic acid, and Arabica contains twice as much lipids and sugars. Caffeine and chlorogenic acid provide bitterness, while lipids and sugars provide intense flavor and greater acidity potential. If you prepare roasted pure robusta beans for the drink, then in most cases the coffee will taste like burnt rubber. And all because caffeine and chlorogenic acid are the main chemical elements which give coffee a bitter taste. The flavors inherent in a particular Arabica variety grown in a particular geographic region are revealed by the breakdown of lipids and sugars. In a cup of coffee brewed from Arabica, you can feel, for example, notes black currant, red berries, black tea or lime. It is impossible to achieve such flavor shades if you mix Arabica and Robusta beans for cooking.

The question then arises - if Arabica has a greater advantage in terms of taste, why do many coffee shops still use Arabica and Robusta blends? In my opinion, it's all about profit. Robusta beans are much cheaper, and using a mixture of two types of coffee in a coffee shop is much more profitable than 100% Arabica. And consumers in Russia are often accustomed to believing that coffee should be bitter, and therefore drink it with milk and sugar, not noticing the bitter, sometimes unpleasant taste.

Let's talk about processing

Not only the type of coffee berry, but also its processing significantly influences the taste and price of the drink. There are two main methods of processing coffee in the country where it grows - natural (natural, or dry, dry) and washed (wet, also wet). In natural processing, coffee cherries are dried on concrete and clay patios, or simply on the ground. Naturally processed coffee has a bright and intense taste, good richness and increased sweetness, but often acquires a fermented aftertaste, which not everyone likes. Additionally, if coffee is dried on the ground rather than on a patio, it can develop an earthy flavor—a flavor defect.

While the complexity and fullness of flavor of naturally processed coffee is well known, washed coffee is more prized around the world. This is due to the fact that farmers most often go for natural processing not because of their own desire to add richness and richness to the taste of the resulting coffee, but because of the inability to transfer the coffee to the washed processing station in a timely manner. Accordingly, the attitude towards quality is lame. At the same time, if all technological conditions of natural processing are observed, the quality of the resulting coffee will be at its best and in no way inferior to washed processed beans. Most often, natural processing is used in those countries where it is dry during harvest and there are long periods without precipitation. For example, Yemen, Brazil, Ethiopia and Indonesia. Main technological feature natural processing – long-term contact of grain with very sweet skin coffee cherry that occurs during this process.

How to distinguish high-quality coffee from low-quality coffee?

When you come to a coffee shop or order a drink at a coffee point, the first thing you should pay attention to is the price of a serving of espresso. Considering that they use a mixture of Arabica and Robusta of a publicly available variety or a mixture of varieties, a cup of the tart drink should cost, on average, from 60 to 100 rubles. Let’s not forget, however, that many progressive coffee shops use so-called “premium” varieties of coffee beans, as well as microlots, which will cost many times more. Such coffee places as coffee machines on wheels, coffee kiosks in passages and on the streets very often, in order to reduce costs and obtain greater profits, act only in their own interests and sell coffee drinks from low-quality coffee beans at the price of good ones. Therefore, pay attention to what you drink and for what money.

When you come to a coffee shop, the first thing I advise you to do is pay attention to the coffee grinder. If there are no coffee beans in her hopper, and the barista grinds them in small portions right before preparation, this is a great sign. The fact is that coffee beans tend to rot and go rancid when left in a package, bin, etc. for a long time. How to identify already stale coffee? It’s very simple – by smell. Even when ground and subsequently cooked, such grains have a specific smell and bitter taste. Coffee made from them is not worth drinking even at the lowest price.

Also pay attention to the coffee machine - at least it should be a professional carob coffee machine. If a coffee shop uses cheap and unprofessional equipment, then it is impossible to get a good cup of espresso. You came to a coffee shop and saw a roaster, the coffee shop has its own roasting shop - wonderful! This means that you have come to people who know their business and who do not skimp on quality and taste. Freshness and proper roasting will only emphasize the special notes in the taste and density of the drink you choose.

The last but not least important factor in properly prepared delicious coffee is the professionalism of the barista. Don't be afraid to ask him about the flavors of the drinks, coffee beans, preparation techniques, brewing methods and recipes. A true master in his business he MUST know all the intricacies of the product he sells. Participation in national championships also greatly motivates and develops workers in the coffee industry; a good barista tries to try his hand at such events.

Coffee - noble drink, which can give you a boost of energy and warm you up in cold weather, and good coffee will definitely lift your spirits for the whole day. Make the right choice and don’t fall for the bait of unscrupulous coffee makers!