Coffee Powder Safety Inspection

Coffee powder is frequently adulterated with chicory to increase volume or with roasted date/tamarind seed powder to mimic its texture and color. 1. The Water Float Test (Chicory Detection): Sprinkle a spoonful of coffee powder on the surface of a glass of cold water. Pure coffee particles are oily and will float on the surface for a long time. Chicory particles absorb water instantly, sink to the bottom, and leave a trail of reddish-brown color behind them. 2. The Blotting Paper Test: Sprinkle a little coffee powder on a wet piece of white blotting paper. Pure coffee does not release color easily. If reddish-brown spots appear quickly on the paper, suspect the presence of chicory or caramel coloring. 3. The Texture and Aroma: Pure coffee powder has a sharp, characteristic "roasty" aroma and feels slightly oily to the touch. Adulterants like date seed powder have an earthy, woody smell and feel gritty or "dusty" between the fingers. 4. The Microscopic/Glass Check: Spread a thin layer of coffee on a glass plate. Look for shiny, translucent particles. Pure coffee is dark and opaque. Shiny particles often indicate the addition of caramel-coated fillers.