How to distinguish natural instant coffee from fake. How to distinguish original Lavazza packaging from a fake? How to distinguish counterfeit coffee on the counter

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 are added to the raw materials, burnt sugar, caramelizates, shells of coffee beans. 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 do not bother with complex chemical processes for introducing caffeine into 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 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 differently: the examination shows that the 100% declared on the label instant coffee indeed it is, 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 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. 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 tin can, 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 the taste of coffee is quite big influence provide carbohydrates contained in 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 natural product) 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 vinous taste, delicate aroma. 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 the bright astringency of Central America's finest varieties with unique floral or vinous notes, and are usually medium to high-bodied. They can be found in morning cup 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.

Mixes combine different tastes 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 Arabica variety. 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 характерным запахом и тонким вкусом.

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 exquisite coffee in the world - savory 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.

A large number of coffee produced in Africa is robusto, a dwarf 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 created extremely favorable conditions for the growth of coffee. 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 aged green for several years. Proper 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

best variety Central America retains its flavor 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) is a coffee variety that has a delicate, 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.

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%.

True, some counterfeiters do not bother with complex chemical processes for 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 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 differently: 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. In a quality drink there are few of them, in fakes - a lot. 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. Real coffee is expensive. Firstly, manufacturing technology is costly, and secondly, good coffee is made from high-quality beans, 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 there is a paper label on a tin or plastic can, there is no barcode, the country of origin, the expiration date are not indicated, then there is reason to think.

The mismatch of the first three digits with the indicated country of origin indicates that this is a fake.

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).

This happens because the carbohydrates contained in the grains have a rather large effect on the taste of coffee. 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 vinous taste, delicate aroma. Coffee grown in Kenya, among the shades of its mild taste, also has bread, which is attractive to gourmets. Coffee from Costa Rica is sour and spicy at the same time.

The East African varieties are one of a kind and have not yet been sufficiently evaluated. They often combine the bright astringency of Central America's finest varieties with unique floral or vinous notes, and are usually medium to high-bodied. 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 ingredient in blends such as Gold Coast and Yukon Blend. This group includes Estate Yava, Sumatra Boengie, Papua New Guinea and Sulawesi.

Dark roasts use varieties from different origins to provide a specific array of flavors, from the caramel spiciness of Espresso to the smoky flavor of Italian Roast and the roasted feel of French Roast.

Blends combine different flavors to create a special complexity of sensations. It is common to mix Central American tartness 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 Arabica variety. 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 the quality of its beans. After processing, a liquid of medium density is obtained, with a characteristic odor and a delicate taste.

KONA
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 exquisite coffee in the world - savory 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 an 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.

KENYA
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 of the outstanding flavor 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 created extremely favorable conditions for the growth of coffee. 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. Proper 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)
It is roasted slightly darker than espresso until the surface of the beans is covered with 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 of roasted 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 for a long time.

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) is a coffee variety that has a delicate, 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".

Blends of different types of coffee
HOUSE BLEND
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 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.

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 fake Jacobs 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).

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

What else is worth paying attention to?

Need to avoid the usual outlets and markets where you can often find fakes and low-quality 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 soft packaging Low quality. Therefore, it is better to choose tin or glass jars, which are more difficult and more expensive to fake.
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 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 the selection of 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 beans, 1/3 of the dark beans 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 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.

Natural coffee is one of the most delicious and popular drinks in the world. But only natural. Fake product not only shocking taste buds, but it can also be hazardous to health. Unfortunately, recently a lot of unscrupulous producers 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 ready drink will taste quite bad, they use various additives and flavors to bring the fake 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 on the nervous and digestive system, heart.

What to do?

There are several common ways 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 only work after you have already bought a pack of coffee, spending 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

Main differences:

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 such an 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 - at original coffee The packaging design is of high quality, 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 the real Adidas and the 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?

As they say in Odessa, “a fake is the best proof High Quality product." This is certainly flattering, but there is little pleasant and useful in such a purchase. Therefore, the "Coffee House" works to ensure that you drink only a 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
at 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.

Today we will talk about how to distinguish natural coffee from fake.

We all love to enjoy a cup of fragrant and delicious coffee in the morning, but sometimes our expectations are not justified - the smell is not the same and the taste is somehow strange. For coffee gourmets, this is a real disappointment.

So how do we not get into this situation again? Here are 9 ways to distinguish real coffee from a fake surrogate:

Advice the first- if you opened a pack of coffee and do not hear a strong specific coffee aroma, then roasted acorns, chicory and other cereals may have been added to the pack. Therefore, first of all, pay attention to the aroma - it should be strong and pleasant.
Advice second- take a transparent glass and pour some grains into it, add cold water and stir vigorously. If you see that sediment has formed at the bottom or the grains have crumbled, this means that they are made of starch or clay.
Third advice - when cutting natural coffee bean the thick shell and nucleus are clearly visible. So pay attention to the grain structure.
Advice fourth — ground coffee pour into a transparent glass and add a little cold water, if the liquid has turned brown, and it tastes bitter, then it is chicory. Natural coffee will only slightly color the water brown and will not give off any aftertaste.
Advice fifth- to check if the grains are colored - put them in a clean napkin and rub a little. If dirty traces remain on the napkin, then the grains are painted in lead paint.
Sixth tip - a substitute added to natural coffee reduces its transparency and makes it more dark color. A coffee lover who has tried quite different coffees in his experience will be able to notice such a nuance.
Advice seventh- unripe and spoiled beans are blue-green or black, so again - pay attention to the structure of the grain.
Advice eighth. In ground coffee, flour beans are often found, which can be easily calculated - they crumble into powder, and natural ground coffee has a homogeneous structure.
And finally ninth advice - from fake coffee beans there is no groove, and if you look closely, you will notice that it is as if “carved” on the surface of the “grain”.

Drink real coffee and enjoy its taste and aroma.

Coffee "Raffaello"
Warming winter coffee drink with coconut liqueur

Ingredients:

Espresso -300 ml
Coconut liqueur - 6 tablespoons
Cream 10% - 100 ml
Whipped cream - to taste
Coconut flakes - 1 teaspoon

1. Prepare a strong espresso in the coffee machine. For lack of - cook according to a standard recipe strong coffee in Turk.
2. Rinse cups with thin walls hot water. Put coconut liqueur, warm cream in each, pour espresso on top.
3. Garnish with whipped cream and shredded coconut.