Tag Archives: CoffeeLife

Fake Coffee Alert! What You Need to Know Before You Buy

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Lately, concerns have been growing over the rise of “fake coffee” in the market, particularly in Brazil, where coffee prices have surged over 50% in just a few months. These counterfeit products are often sold as powdered alternatives to real coffee but contain little to no actual coffee beans. Instead, they are made from coffee waste, vegetable pulp, and artificial coffee flavoring, creating a misleading substitute that can deceive unsuspecting consumers. The Brazilian Coffee Roasters Association (ABIC) has raised alarms, identifying brands that package these products in a way that mimics authentic coffee while quietly labeling them as “coffee-flavored beverages.” In response, the association has asked regulatory agencies to investigate their legality and potential impact on the market.

One of the biggest concerns with fake coffee is its caffeine content—or lack thereof. Since these powders may include coffee peels and leaves, they might contain some caffeine, but in much smaller amounts than real coffee. Some versions have no caffeine at all, relying solely on artificial flavoring. Another key difference is their physical form. These products are never sold as whole beans, only as powder, making it easier for manufacturers to distinguish them from genuine ground coffee while still misleading consumers with packaging that features steaming coffee cups and bold “coffee-like” branding.

For those wanting to avoid fake coffee, there are several ways to spot it. First, always check the label. Authentic coffee will clearly state that it contains “100% coffee,” whether Arabica or Robusta. Fake coffee, on the other hand, often uses vague phrases like “coffee-flavored beverage” or “contains artificial coffee flavor.” Examining the ingredient list is also crucial—if it includes vegetable pulp, coffee peels, soy, corn, or chicory, it’s likely not real coffee. Price can also be a major clue. If a product is significantly cheaper than standard coffee brands, it’s worth taking a closer look. Fake coffee is often marketed as an affordable alternative, but its lower price comes at the cost of quality and authenticity.

Another way to detect fake coffee is by paying attention to texture and aroma. Real coffee grounds have a grainy, slightly oily feel and release a strong, rich scent. Fake coffee powders, however, tend to be finer, drier, and sometimes lack a distinct coffee fragrance. If you suspect a product might be fake, a simple water test can help confirm your suspicions. Mixing a spoonful of it with cold water can reveal its composition—real coffee grounds will float, while many fake coffee powders dissolve quickly due to added starches or fillers.

To ensure you’re drinking only high-quality coffee, it’s best to stick with trusted brands and reputable specialty coffee roasters. When trying new brands, researching them online and checking customer reviews can help you make an informed decision. Avoiding purchases from unregulated marketplaces or unfamiliar sellers is another safeguard against buying counterfeit coffee. With coffee prices fluctuating and new products constantly emerging, staying informed is the best way to protect both your taste buds and your wallet.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Espresso Pressure Profiling – Unpacking the Next Level of Espresso

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There appears to have been big new mid last year about espresso pressure profiling. It looks to be a fascinating aspect of modern espresso making. After watching videos and reading a bunch, it feels like this is something that should be shared in case others missed hearing about it too.

Traditional espresso machines maintain a constant 9 bars of pressure throughout the extraction. But pressure profiling machines allow you to vary this pressure during different phases of the shot, similar to how a barista might adjust their technique during manual lever extraction.

For example, you might start with a gentle 2-3 bars for pre-infusion, which allows the coffee puck to gradually saturate and expand. Then you could ramp up to full pressure for the main extraction, and finally taper down toward the end of the shot. This control lets you:

  • Reduce channeling (when water finds weak spots in the puck)
  • Highlight different flavor characteristics (acidity, sweetness, body)
  • Compensate for different roast levels and bean densities
  • Create “flow profiles” that mimic different classic machines or styles

Machines like the Decent DE1, La Marzocco GS3 MP, and even some Lelit models were making this technology more accessible to home users. The Decent in particular was revolutionary because it offered real-time pressure, flow, and temperature graphs, letting users visualize and replicate their best shots.

The pressure changes during espresso extraction affect taste in several interesting ways:

During the pre-infusion phase, we work with low pressure between 2-3 bars, which is crucial for preparing the coffee puck for optimal extraction. This gentle initial pressure allows the coffee grounds to expand evenly as they become saturated with water. This careful start helps prevent channeling issues that could otherwise lead to sour or bitter flavors in your cup. It’s particularly effective with light roasts, as it helps draw out delicate flavors and aromatics while maintaining a balanced acidity in the final shot.

The peak pressure phase, running at 8-9 bars, is where the main extraction magic happens. This is when we extract the essential flavors and oils from the coffee grounds, creating that beautiful crema that espresso is famous for. During this phase, the high pressure develops the full body and intensity of your shot, and it’s especially effective at bringing out those beloved chocolatey and nutty notes that are characteristic of medium and dark roasts.

As we move into the declining pressure phase, the pressure gradually reduces to 6-4 bars, which plays a crucial role in finishing the shot properly. This gradual reduction prevents over-extraction that could lead to unwanted bitterness in your cup. The declining pressure helps maintain the sweetness in the final moments of extraction while enhancing the clarity of the overall flavor profile. This phase is particularly important when working with lighter roasts, as it helps prevent any astringent notes from developing in the final taste.

For example, if you’re working with a fruity Ethiopian coffee, you might use a longer pre-infusion to really develop those berry notes, then a gentler peak pressure to avoid making it too sharp. For a chocolatey Brazilian bean, you might use a shorter pre-infusion but maintain higher pressure longer to develop those rich, sweet notes.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Tips for Enjoying Perfect Coffee on Your Outdoor Walks

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I like to walk quickly, both for a touch of fresh air and to get my heart up. Being a film photographer, I do still enjoy slowing down at time too to take the time to capture photos along the way. After a couple attempts to take coffee along on the photowalks, I have found I need to do a touch of research to understand how to keep my coffee experience enjoyable. There is little joy in warmish bitter dark water. I hope you find this helpful.

There are a few specific considerations to maintain the best taste and temperature. Brew the coffee slightly stronger than usual; a 1:14 or 1:13 coffee-to-water ratio instead of the standard 1:15 can help balance the strength, especially if you plan to add milk or cream later. Adjust the brew time based on your method: for a drip coffee maker, stick to the standard settings; for a French press, brew for 4-5 minutes; and for a pour-over, maintain a steady, consistent pour to ensure even extraction, typically 3-4 minutes. Use water just off the boil, around 200°F (93°C), as this temperature extracts optimal flavors without burning the coffee. Some of these may be your normal process, but I thought it was good to point it out if they will be a change.

Preheating your travel mug with hot water for a few minutes before adding coffee helps maintain the coffee’s temperature longer. This will also lessen the shock to the hot coffee going into a cool surface. Fill the travel mug with coffee that’s slightly hotter than your drinking preference since the initial heat loss when transferring to the mug will bring it to a more ideal temperature. Use a high-quality insulated travel mug designed to keep beverages hot for extended periods, ideally those that advertise keeping drinks hot for 6 hours or more. Avoid brewing the coffee too hot to prevent a bitter taste; keep it within the optimal range of 195-205°F (90-96°C) during brewing.

If possible, drink your coffee within 1-2 hours of brewing to enjoy the best flavor, as coffee will still become stale and lose its freshness over time. If you add milk, cream, or sweeteners, consider adding them right before you start your walk to ensure they don’t alter the coffee’s flavor over time. Finally, keeping the lid securely on your travel mug will help maintain the temperature and prevent spills. Walking slowly with the lid off of your drink mug will cause a much faster drop in your drink temperature.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Spice Up Your Cup: Exploring Mexican Coffee Traditions

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When we talk about Mexican coffee, we might be referring to two distinct concepts. The first one is simply the coffee beans that are grown in Mexico. Mexico has a significant coffee industry, and it is one of the largest coffee producers in the world. The coffee-growing regions are mainly located in the South of the country, in places like Chiapas, Veracruz, and Puebla. Each region’s specific microclimate contributes to the unique flavors and characteristics of the coffee produced there. Generally, Mexican coffee beans are known for their light to medium body with mild acidity, often featuring a smooth, well-balanced taste with nutty, chocolatey, or fruity notes.

The second concept of Mexican coffee refers to a specific way of preparing coffee known as “Café de Olla”. This is a traditional beverage that has been part of Mexican culture for centuries, originating during the Mexican Revolution. It is unique not just because of its ingredients but also due to the traditional method of preparation. The coffee is brewed in an earthen clay pot, which is believed to impart a distinctive flavor to the brew. The coffee is typically prepared with cinnamon and piloncillo (unrefined cane sugar), and sometimes other spices or ingredients like orange peel or anise are added. This method produces a warm, comforting brew that is much more than just coffee — it’s a rich, sweet, and spicy drink that is deeply intertwined with Mexican heritage.

Flavor Profile: Mexican coffee beans, particularly those from regions like Chiapas or Veracruz, are generally known for their light to medium body with mild acidity, often featuring nutty, chocolatey, or fruity notes. They’re typically well-balanced and smooth.

Café de Olla: This is a traditional Mexican method of preparing coffee. It’s unique because of its preparation in a clay pot, which is said to add a unique flavor to the coffee, and the addition of spices like cinnamon and piloncillo (unrefined cane sugar), which give the coffee a sweet and spicy kick.

Here’s a basic recipe for Café de Olla that you can try at home:

Ingredients:

  • 4 cups of water
  • 3-4 tablespoons of ground coffee (preferably Mexican)
  • 1-2 cinnamon sticks
  • 3-4 ounces of piloncillo or 1/2 cup of dark brown sugar as a substitute
  • Optional: a few cloves, star anise, or orange peel

Instructions:

  1. Add water, cinnamon sticks, and piloncillo (or brown sugar) to a pot. Bring to a boil and then simmer until the sugar has dissolved completely.
  2. Add your ground coffee to the pot and stir.
  3. Remove the pot from heat and let the coffee steep for about 5 minutes.
  4. Pour the coffee through a strainer or a coffee filter to separate the grounds and the cinnamon sticks.
  5. Serve the coffee hot and enjoy!

Remember, the specific ratio of coffee, sugar, and spices can be adjusted to your personal preference. Enjoy experimenting with this unique coffee preparation!

Please note that even though the recipe suggests using a regular pot, traditionally Café de Olla is made in a clay pot, as it is believed to give the coffee a special flavor. If you have access to a clay pot and are interested in making it the traditional way, you certainly can. However, even without the clay pot, you’ll still get a deliciously unique cup of coffee.