Coffee Powder Safety Inspection

Coffee powder is commonly adulterated with chicory (which is acceptable in moderate amounts), but also with tamarind seeds, date seeds, and burnt grain powders to reduce cost. 1. The Visual Inspection: Pure coffee powder has a uniform dark brown to black color with consistent fine texture. Adulterated coffee shows color variations - lighter brown particles (chicory), black hard particles (tamarind seeds), or different colored specks. Spread powder on white paper and examine closely. 2. The Water Float Test (Most Effective): Fill a glass with water and sprinkle coffee powder on the surface. Pure coffee powder is less dense and will float on the water surface for a while before slowly settling. Adulterants like chicory, tamarind seeds, and date seeds are denser and will sink immediately or settle much faster. Observe for 2-3 minutes. 3. The Texture Test: Rub coffee powder between your fingers. Pure coffee powder feels smooth and fine like flour. Adulterated coffee with ground seeds feels grainy, gritty, or has hard particles. You can feel the difference in texture clearly. 4. The Brew Taste and Aroma Test: Brew a cup and taste/smell. Pure coffee has a rich, distinctive coffee aroma and flavor - slightly bitter but aromatic. Adulterated coffee tastes different: - Excessive chicory = bitter, burnt, earthy taste - Tamarind/date seeds = weak coffee flavor, sour or bland - Overall diluted, unpleasant, or "off" taste 5. The Cold Water Test: Mix 1 teaspoon of coffee powder in a glass of cold water and let it sit for 5 minutes. Pure coffee powder floats or stays suspended. Adulterants settle at the bottom creating distinct layers. You can see heavier particles separating.