The problem of fakes and falsifications is relevant for almost any category of goods, and coffee is no exception. For the production of fake coffee, both cheaper coffee raw materials (wet, overcooked, defective beans, coffee production waste) and ingredients that are not related to the coffee industry at all (malt, chicory, burnt sugar, beans, etc.).
Distinguish fake coffee from the present is not difficult, especially if you have already made a purchase. Dispensed poor quality coffee foreign odors and flavors, incorrect "behavior" when cooking, just too bitter, harsh or unpleasant taste.
If we talk about the volume of falsifications, then such cases are most common in the instant coffee segment, which is logical, given what exactly instant drink considered the most popular in our country. For fake instant coffee, low-quality raw materials are used, foreign additives suitable for imitating appearance coffee. Ground beans, rye, barley, various cereals can be added to the powder. Such coffee does not dissolve in a cup, but forms a brown suspension, unpleasant in taste.
However, the problem of taste and aroma is often solved by pseudo-producers without special efforts with fragrances and food additives. And if the taste and smell of the resulting drink can be quite tolerable, then for health it is a rather big danger.
Fake coffee almost never has normal caffeine content.. It can be introduced artificially, with the help of chemicals, and its amount in this case turns out to be practically arbitrary - from very high to almost zero. Some counterfeiters go further: not bothering to introduce artificial caffeine at the powder production stage, they simply add crushed pharmaceutical caffeine tablets to it (in this case, their inclusions are not difficult to notice in the powder). It is also very dangerous for health - the dose of caffeine in such cases is much exceeded, which is a danger to the condition. nervous system, heart, digestive organs of a person who consumes such a drink.
Techniques similar to those described are also used when counterfeiting ground and even grain coffee. With ground coffee, everything is very simple: cheaper varieties of coffee are usually used instead of expensive, foreign cereal crops or chicory, as well as defective coffee. Coffee beans it is more difficult to fake, however, nothing is impossible here either: beans and even clay fakes can be used instead of coffee beans. Of course, such a “coffee” imitates only the appearance, and even a semblance of an invigorating drink cannot be prepared from it.
At the stage of purchase, it is sometimes quite difficult to distinguish a fake, however, if you pay attention to a number of signs, the risk of buying fake coffee is relatively low.
The first thing you need to pay attention to is the price. Good coffee simply cannot be cheap, so if there is a suspiciously attractive figure on the price tag, then most likely you will find malt or chicory in the package instead of coffee. The second point is the packaging. Fake coffee is never packaged in expensive packaging. Typically, fake producers use plastic, usually transparent jars, while large firms pack their coffee in glass or cans, which allow the aroma to last longer.
Buying coffee at tin can You should pay attention to the design of the packaging. Large manufacturers usually put the marking directly on the can itself (no stickers, glued labels, etc.). Of course, the country of origin, the expiration date and the barcode must be indicated on the coffee packaging. In this case, the first three digits of the barcode must match the code of the declared country of origin. Finally, the last point regarding the packaging is its quality. Blurry, unclear or, conversely, overly bright colors on the packaging indicate that its contents are most likely not of high quality.
It is worth paying attention to the name of coffee, packaging design. It is not uncommon for producers offering deliberately low-quality coffee to use names that are consonant with well-known brands, as well as packaging design similar to that used by large firms. Such “theft” of design and names does not speak in favor of the manufacturer and the product he produces.
In conclusion, it is worth mentioning one more point. Today, many manufacturers who pack coffee in foil bags use special valves that allow you to appreciate the aroma of the coffee mixture. The presence of such a valve is a very good indicator. In addition, the packaging with ground coffee must be vacuum sealed. Usually, manufacturers pump out all the air from it, resulting in fairly dense “briquettes”. The presence of air in the coffee packaging indicates at least that the packaging is broken and the coffee may be out of breath, and at the maximum - about the dubious origin of the product.
Coffee is a favorite drink of many people, which allows you to wake up in the morning and relax after a hard day's work. Therefore, more and more unscrupulous manufacturers are counterfeiting popular brands. Next, we will take a closer look at how to distinguish a Jacobs fake from the original.
The most characteristic information falsifications of coffee. So fake Jacobs coffee, for example, came in a large tin, similar to the Nescafe can, which was pasted over with a paper label with the name Jacobs. There is no barcode on the fake tin, but it is indicated that this coffee is made in the USA (in fact, Jacobs is produced in Germany).
Also, the jar is equipped with a plastic lid, which is used after opening the tin. At the same time real instant coffee"Jacobs" is sold only in glass jars, and ground and in grains - in vacuum packaging.
What else is worth paying attention to?
- You need to bypass ordinary outlets and markets, where you can often find fakes and defective goods. Coffee must be bought in specialized stores that can provide quality certificates for the entire range of their products.
- Also, experts recommend buying coffee for the first time directly in a specialized store of the manufacturer 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. Feel free to compare packages. This will avoid fake and low-quality products.
- Also, original products must have a control identification mark. If the products are intended for the domestic market, then such a sign will be on a light green background. Otherwise, the background has a purple tint. In addition, scammers quite often confuse colors and forget to put an identification mark. Therefore, it is necessary to pay attention to this in the first place.
- Be sure to use the factory method to stamp the expiration date and date of manufacture of coffee on the packaging. 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 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 buyers quickly buy out goods.
- Next, let's take a look at the packaging. It must be of high quality without damage and deformation. In most cases, in order to save money, scammers pack coffee in low-quality soft packaging. Therefore, it is better to choose tin or glass jars which are harder and more expensive to fake.
- Instant coffee is also quite often counterfeited. Therefore, it is better to choose custard.
- We check the appearance of coffee, which should have a beautiful uniform shade without impurities.
- You can also check coffee with cold water. You need to pour a spoonful of coffee into a glass of cold water. All foreign matter should settle to the bottom. In addition, high-quality coffee should not stain the water.
How to distinguish a fake by a barcode?
We know that a barcode is a product marking and a very indicative characteristic that indicates the country of manufacture and thus helps to determine the authenticity of the product. How to decode 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 Turkey
90-91 - Austria
It is important that the barcode is genuine. You can check it yourself. To do this, do the following:
- add up all the numbers in even places;
- Multiply the resulting amount by 3; result - let's call it X - remember;
- add up all the numbers in odd places, without the first (control) digit;
- add the number X to this sum;
- the sum turned out - let's call it YZ;
- we leave only Z from it;
- perform a simple arithmetic operation: 10-Z;
- if the result matches the check digit in the barcode, then this 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 We leave 6 from 36. 10-6=4 - the result corresponds to the check digit.
t-coffee
There may not be external signs that will help to distinguish. fakes can be if the suppliers are not verified. and it’s even quite possible that the manufacturer began to hack)) but it already depends only on them) You can safely switch to another coffee, especially now the assortment is large, different degrees of roasting, different varieties, everything can be found for every taste) if you are interested - write, I will help you in choosing coffee 🙂
Anonymous
I have been buying ground Jacobs Monarch for many years, and so, I also noticed more than once that if the package with the action is cocoa coffee, it’s better not to buy it.
I have not taken ground for a long time. Since a couple of times I also got on acorns. Only in grains. If anything, you can grind yourself.
Alexei
And I think what kind of crap was Jacobs Monarch. It dissolves poorly, and among the light brown sublimated grains, 1/3 of the dark grains of unknown origin (such as in granulated coffee). Of course, when buying soft packaging, you will not see its composition. It's a shame. After buying the last pack (brought, by the way, from Russia), I began to rummage on the Internet and came across this article. And now what to drink?
Nikolai Anatolievich
I work in the trade for bullshit-quality Jacobs - a bunch, but it differs in color, bullshit has a dull color. About 3-4 months ago in the Boguslavsky district in the hut the machine was seized by the production of Jacobs. In the bazaars, you can see a lot of it at a price. It cannot be cheaper than the official Kraft Foods distributor.
Papatut
Yes, unfortunately, now very often it is Jacobs (as one of the most expensive and most popular coffees) that is actively counterfeited. There are also many fakes on the market. Often, chasing super-profits, it is precisely such “wholesale bases” and bazaars that distribute counterfeit. You won't find this in a normal store. Kraft has already sent more than one paper for use as a counterfeit.
conclusions
On the Russian market a considerable amount of falsified instant coffee comes in. It is made either from low-grade, moist grains, or malt, figs, chicory, burnt sugar, caramelizates, 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%, since its quality is determined precisely by the content.
On the one hand, we, the buyers, are the main victims of falsification, and on the other hand, the major coffee concerns. They are losing the reputation gained by decades of hard work. Many connoisseurs of coffee brands such 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 trading enterprises, and not in small wholesale markets.
A considerable amount of falsified instant coffee enters the Russian market. It is made either from low-grade, moist grains, or malt, figs, chicory, burnt sugar, caramelizates, 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%.
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 artificial caffeine to their products. That is why for most fakes this indicator is usually normal.
True, some counterfeiters don't bother to elaborate chemical processes powdered caffeine 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 a "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 quite outright fakes, when a strange-smelling powder does not contain caffeine at all or its amount is much less than normal. But it happens in a different way: the examination shows that the 100% instant coffee declared on the label really is such, but the aroma and taste do not meet the requirements. The reason for this is a violation of manufacturing technology.
Good coffee experts define and the content of sugars. AT quality drink there are few of them, in fakes - a lot. These figures are not included in Russian standard, however, are widely used to determine the authenticity natural coffee abroad.
How to distinguish a fake?
Fake is cheap. BUT real coffee it costs expensive. Firstly, manufacturing technology requires considerable costs, and secondly, good coffee are made from high-quality grains, and they cost more than malt or chicory.
Fakes, as a rule, are packaged in plastic, more often transparent jars. Self-respecting firms use glass or tin cans.
If coffee is sold in a tin, then pay attention to its design: firms with a good reputation mark directly on the tin.
If on a tin or plastic jar paper label, there is no barcode, the country of origin, expiration date are not indicated, that is, a reason to think.
The mismatch of the first three digits with the indicated country of origin indicates that this is a fake.
Many counterfeiters distort the names of well-known manufacturing companies, but in such a way that they are consonant with them (For example, Ness-Coffee). They also steal the design of cans, the color scheme.
Blurred and obscure colors on the packaging also speak of falsification.
Varieties of coffee
There are only two main varieties: Coffea arabica and Coffea canephora (Robusta).
Arabica beans - elongated, evenly roasted. Robusta grains are almost round, they rarely acquire a uniform color after roasting. The taste of these varieties differ quite strongly - a drink made from Arabica is softer in taste, slightly sour. Robusta does not have such a strong infusion, but it is bitter, not so fragrant.
This happens because on taste qualities Coffee has a fairly large effect on the carbohydrates contained in the grains. So, in Arabica there are much more carbohydrates than in 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 from Robusta. True, the best (and expensive) instant varieties are made either from a mixture of Arabica with Robusta, or entirely from Arabica.
The taste of coffee is strongly influenced by the place where it was grown. Indian Arabica tastes sharp, bitter (we are all used to it, since the main supplies of natural coffee in Soviet times came from India), with a strong aroma. Colombian has a soft, slightly wine taste, subtle fragrance. Coffee grown in Kenya, among the shades of its mild taste also has bread, which is attractive for 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, vigorous promats. 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 smell.
The East African varieties are one of a kind and have not yet been sufficiently evaluated. They often combine bright astringency the best varieties Central America with unique floral or vinous notes and are usually medium to heavy. They can be found in the morning cup of almost any professional coffee taster. This category includes Kenia, Ethiopia Sidamo and Yergacheffe and Ethiopia Harra.
Indonesian varieties are on 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 such as Gold Coast and Yukon Blend. This group includes Estate Yava, Sumatra Boengie, Papua New Guinea and Sulawesi.
Varieties are used for dark roasting various origins to provide a specific array of flavors, from the caramel spiciness of Espresso to the smoky flavor of Italian Roast and the toasty feel of French Roast.
Blends combine different flavors to create a special complexity of sensations. Usually mixed Central American astringency with Indonesian mildness. Mixing is the high art of combining and combining.
Decaffeinated strains are rapidly growing in popularity, as are quality and availability.
And now directly the descriptions of the varieties
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 is rarely found today even on the best plantations in Central America.
MEXICO ALTURA
From the green slopes of the Sierra to southern Mexico comes the world famous variety arabica. It is evenly fried and brewed into a light liquid with a bright, pleasant aftertaste and medium astringency. Great for breakfast.
COSTA RICO TRES RIOS
Among discerning coffee shoppers, Costa Rica enjoys an excellent reputation for< качество бобов. После обработки получается жидкость средней плотности, с characteristic odor and delicate taste.
Native to the southwest coast of the Hawaiian island of Kona, this coffee is the only variety commercially produced in the United States. The beans are large, standard size and roast great. Soft and ripe drink, with a slight smell.
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-Mukah. Small, irregularly shaped beans give the most gourmet coffee in the world - piquant and tonic, but at the same time soft - a very special feeling.
ARABIAN MOCHA JAVA
A world-famous coffee blend that combines the sharpness and piquancy of Arabian Mocha with a seasoning from dense Estate Java. Unscrupulous traders sometimes sell a mixture with a very low content of Arabian Mocha - this expensive and rare variety.
ETHIOPIA SIDAMO
Arabica coffee originated from Ethiopia and today there are many variations of this variety. Sudamo is a developing area on a high plateau in south-central Ethiopia. Here, a lot of coffee is harvested according to an old tradition from wild trees. The dense blue-green beans give an even roast and a coffee with a penetrating, almost flowery 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, medium density with unusual promatic characteristics. Slight contrast with Ethiopia Sudamo.
ETHIOPIA HARRAR
The most exotic sensation is the berry taste that fills the mouth, the wine flavor is clearly felt, which is complemented by the density of the drink.
Much of the coffee produced in Africa is Robusto, a short growing variety used as a filler in commercial blends and instant coffees. However, this tall Kenyan Arabica is among the best in the world. The variety has an intense taste, penetrating astringency and a refreshing effect. A medium-bodied brewed drink, tart and rich, with a special combination of softness and vinous astringency.
TANZANIA
East African Arabica is known for its lively taste and strong aroma. Tanzania is another example. The taste is straight and clean, with a sharpness that your palate will surely feel.
ZIMBABWE
This tall arabica has many outstanding taste characteristics that distinguish its East African neighbors. The drink has piquant qualities, a well-balanced taste and a delicate aftertaste.
NEW GUINEA PEABERRY
Excellent 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 have created an extremely favorable conditions for coffee growth. A medium-bodied, rich drink with a pleasant aroma.
ESTATE JAVA
A 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 density, 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 varieties, Celebes coffee is full bodied with a round flavor and a deep rich aroma. It is in demand for 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 sophisticated coffee palate.
AGED SUMATRA
Unusual coffee is aged green for several years. Appropriate storage in Indonesia's native climate 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 mixture of Central American and Indonesian varieties, passed 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 fragrant oil. It has a strong promat, low astringency and a roasted sweetness typical of deep brown roasted coffees.
FRENCH ROAST (DARK)
You rather feel not the taste of a particular variety, but the taste of fried. A mixture of hard Arabica beans is usually taken, so that the aroma of the coffee itself prevails over the smell. fried butter. It is used as an after-dinner drink, and also as an addition to other coffees to give a sharp taste.
Decaffeinated varieties
DECAFFEINATED HOUSE BLEND
Get 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 decaffeinated drinks. Give it to guests and they'll never know it's 97% caffeine free.
DECAFFEINATED VIENNESE BLEND
A popular blend made up of 75% Decaffeinated House Blend and 25% Dark Roast Decaffeinated. Satisfy your need for a soft and balanced drink, with a pleasant aroma, without caffeine.
DECAFFEINATED DARK ROAST
For those who prefer a deep after-dinner taste, this variety makes a nice addition to other blends. Add it to your favorite coffee for a refreshing and smoky flavor.
DECAFFEINATED GUATEMALA
The best variety of Central America retains its taste and aroma.
DECAFFEINATED SUMATRA
Decaffeinated Sumatra, produced in Hamburg, West Germany, is remarkably full-bodied. Virtually devoid of caffeine, the variety has an herbal, earthy aroma.
DECAFFEINATED COLOMBIA (SWISS WATER PROCESS)
Water-treated decaffeinated coffee using the purest water and the finest Colombian beans. Low density and fresh, soft aftertaste.
DECAFFEINATED MOCCA JAVA (SWISS WATER PROCESS)
Made from carefully selected varieties of Indonesian and Ethiopian coffees. Although not as aromatic and dense as the original coffee of the same name, the blend produces a mild, pleasant flavor.
Classic coffee
Coffee ALLEGRO
100% Colombian coffee(Colombia Excelso) - a coffee variety that has a thin, pleasant aroma and a mild, slightly vinous taste. Pairs well with all types of coffee.
Coffee FORTE
Indian coffee (India Plantation A) is a coffee variety that has a delicate, pleasant aroma and a mild, slightly winey taste. Pairs well with all types of coffee.
flavored coffee
Coffee BLUES AMARETTO
The name speaks for itself. A cup of fine coffee to which a few drops of amaretto liqueur have been added. There is a smell and taste, but no alcohol. You can safely drive.
HAZELNUT
The taste and aroma of the famous Italian liqueur "Frangelica".
Mixes different varieties coffee
HOUSE BLEND
Delicate blend of Latin American coffees with light taste and rich aroma.
YUKON BLEND
A popular blend of Indonesian and Central American varieties, it has a persistent 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 Pacific Northwest restaurants.
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, laced with dark roast for sweetness and depth.
Natural coffee is one of the most delicious and popular drinks in the world. But only natural. A fake product not only shocks the taste buds, but can also be dangerous to health. Unfortunately, in recent times a lot of unscrupulous manufacturers have divorced, who fake world-famous brands of natural coffee, for example, Lavazza. Now in Ukraine there is great amount fake Lavazza. We make a lot of efforts to maintain the good name of the best Italian coffee, so we carefully analyzed the situation and compiled a detailed review so that you, our dear customers, can easily distinguish the original product from the counterfeit.
As “raw materials”, underground producers use coffee production waste, spoiled and overcooked grains, as well as something that has nothing to do with coffee at all (barley, rye, beans, burnt sugar, malt and chicory). Since the "craftsmen" guess that the finished drink will have a very unpleasant taste, they use various additives and flavors to bring the fake one a little closer to the original. Very often, the counterfeit has greatly exceeded caffeine norms, this is due to the fact that it contains finely ground pharmacy caffeine. Such a shock dose of "vigor" can adversely affect health by hooking the nervous and digestive systems, the heart.
What to do?
There are several common ways how to identify fake coffee.
- You need to take a few coffee beans and put them in cold water. The real one will swell and color the water quite a bit, and the fake one will only create a sediment.
- Overcooked grains at the break have a light yellow color.
- You can put a couple of grains on paper and rub. If dirt remains on it, the coffee is stained with lead, which is hazardous to health.
- When struck with a kitchen hammer, artificial clay grains crumble into fine powder, while natural ones break into small pieces.
Unfortunately, these effective methods work only after you have already bought a pack of coffee, having spent a couple of hundred hryvnias. As a result, a spoiled mood and an unpleasant aftertaste from the acquisition. Is it possible to avoid all this? Yes, it's possible. In the review, we will share with you valuable information on how to distinguish a fake from the original at the stage of selection and purchase, which means saving hard-earned money and maintaining health. Here are some of the most requested items as an example:
Lavazza Qualita Oro
Lavazza Crema e Aroma espresso
Lavazza Crema e Aroma intenso
- Price - this is the very first common factor that helps to distinguish a fake from the original. For example, the average market price of a kilogram pack of Oro in Ukraine is from 350 to 400 UAH, but very often there are ads like - High-quality italian coffee, for only 170-200 UAH. This is an obvious fake! Real coffee, which is sold in our market, cannot be cheaper than in a store in Italy. In the best case, the pack contains not 100% selected Arabica, but 100% cheaper Robusta.
- bend - you can detect a fake in this way effective way: see if there is a characteristic bend on the side of the pack? It is not on the original packaging, as it is made and soldered immediately before filling the coffee. Counterfeit, on the contrary, is packaged in ready-made packs, which for some time lay and waited in the wings, hence the noticeable bend.
- Valve - for original products, it should be rounded, with neat, even edges. Visually, the valve is slightly concave, its edges are not pinched, and are not conspicuous. At the craft, the valve immediately catches the eye, it is as if deliberately squeezed out, the edges are pinched, even burned. In some specimens, instead of a neat slot inside the valve, two small round holes are even pierced. Slit like on a pack Lavazza Oro- This is an old version of the valve. Some packs have a more updated one: two neat slits around the valve, inside which there is a convex inscription "GOGLIO LUIGI MILANO". This inscription can be seen when pressing on the valve with a fingernail. Fakes, however, cannot boast of such a curiosity on the valve.
- the date - this marking on a pack of real Lavazza of any weight is applied during the packaging of coffee. This data is different for each pack. On a fake, the date is applied during the production of the packaging material, so the entire batch of counterfeit has the same time and date of issue.
- Package design - the original coffee has a high-quality packaging design, all images are clear, even, the names are designed in the manufacturer's corporate style. The color scheme is noble, pleasant. The multilayer foil has an optimal thickness. Fakes sin with bright colors that do not match the corporate design of coffee, colors and fonts can be completely different. The packaging material is thin, of poor quality, kinks are clearly visible on it. It happens that some cunning comrades come up with consonant names for their product, which differ from the original one by just one or two letters (like real Adidas and Chinese Abibas).
- The packaging of the original must indicate the expiration date, the country of origin and a barcode that indicates information about the country, the product code and the manufacturer's code.
- Where can you - the original?
Main differences:
As they say in Odessa, "a fake is the best proof of the high quality of the product." This is certainly flattering, but there is little pleasant and useful in such a purchase. Therefore, the "Coffee House" works so that you drink only real invigorating drink.
We are available 24 hours/7 days a week. The online store Coffee House values its image and reputation very much. On the site you will find original products worldwide well-known brand Lavazza, which is produced only in Italy. We constantly monitor the quality of the goods, and at the request of customers we provide certificates of conformity for coffee.
Thanks to established trade relations and direct deliveries, you can buy
according to the most affordable prices. We can always :
grain, ground and in capsules. And also we are constantly aware of delicious coffee novelties that immediately appear on our sale. We wish you a pleasant choice and only high-quality coffee. If you have your own methods for detecting counterfeit coffee, you can send them to us for further publication on the store's website. Contact us by phone.
Real coffee is coffee beans that you grind yourself and brew for 10-15.
Coffee beans are divided into two types: Arabica and Robusta.
Varieties of coffee, distinguish fake coffee at home
Arabica coffee variety - recognized as the best in the world, Arabica trees grow in special climatic conditions. But the fruits are too damaged by insects, bacteria, fungi, so obtaining fruits is very laborious, one arabica tree gives only 5 kg of grains per year, and if they are dried, fried, then the weight will decrease to 1 kg.
Arabica coffee beans are oblong, have a pleasant coffee aroma and are slightly sour. 
Robusta is 10 times cheaper than Arabica, Robusta grains are slightly smaller and rounded. The Robusta tree produces much more fruit and is much easier to grow and harvest. The caffeine content is higher in Robusta than in Arabica, but its taste is less intense. Therefore, they mix two types of coffee to get exactly the taste that they like.
First grade coffee beans
Colombia
Vietnam and Brazilian Santos - the most famous coffee in the world
Counterfeit coffee beans
If at least 10% of the package is replaced with fake grains, then our "gourmets" are unlikely to notice it.
To make fake coffee beans you need:
flour, starch, water and sugar-based coloring to give the mixture a caramel color, do not add a large number of natural ground coffee (for smell), you can add flavoring, mix everything, the mixture should be like plasticine from which coffee beans are easily molded. Then they are sent for roasting, where the grains acquire a beautiful coffee shade.
How to understand the real grain in front of you or fake
Dip the grains in warm water and stir, a real coffee bean will not color the water. You should also know that real coffee does not sink, and fake coffee will immediately appear at the bottom of the glass.
Ground coffee
Ground coffee is made from waste coffee beans (non-standard); it is much easier to fake ground coffee than grain coffee. After all, it is hard to understand what is contained in ground coffee, most often it is mixed with fried and chopped: acorns, barley, chicory, millet - this is how it is reduced in price in order to earn more. BUT invigorating effect replenish with the help of special drugs sold in pharmacies.
How to identify a fake ground coffee, add 1 teaspoon to a glass of water (without stirring, carefully placing on the surface of the water) if the water is colored - the coffee is fake, it has an artificial color or chicory.
Instant coffee from bags
How instant coffee was born
There are two versions, one each decided to make an invigorating drink for American soldiers during the fighting.
The second version, when in Brazil, there was too rich a crop of coffee, and it is difficult to store it in fresh, then it was boiled and dried, thus "preserving". This coffee has a very long shelf life. Basically, instant coffee is divided into powder and granules, instant coffee is made from Robusta - it has more caffeine, and if it does not have enough caffeine, then it is increased artificially, with chemical additives.
Powdered coffee has a poorer taste, while granulated coffee has a richer taste.
More or less, quality instant coffee should cost the same as coffee beans.
Flavored coffee, with different tastes: coffee with cream, coffee with strawberries, Irish liqueur.
The composition of this coffee includes artificial flavors to divert your attention from the poor quality of coffee. Do you want coffee with various additives, it is better to buy coffee and an additive separately and actually make coffee yourself.
Coffee 3 in one
Composition of coffee 3 in one
It is basically low-quality coffee mixed with acorns (or other substitutes) and 
with artificial coffee flavor, milk powder or cream powder, sugar, flour, modified starch for foam. In addition to these main components, coffee contains stabilizers, emulsifiers, thickeners.
The most expensive type of coffee "Kopi Luwak" , is made from the excrement of animals called "Musang", "Palm marten" in different countries they are named after themselves. These animals eat coffee beans, collecting from the trees the most best grains coffee, eat them, in the stomach, the grains are processed by enzymes and come out. Excrement is collected by people, cleaned, sorted by hand, as a result, a high-quality coffee bean is obtained, which is roasted - this is how the most expensive coffee in the world is obtained.
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