Coffee Filler. More than Cream and Sugar.
Coffee filler. Those two words don’t seem to go together all that well. And the prospect doesn’t sound promising, right? Coffee is undergoing some significant issues. Coffee rust, drought and overall climate change. A study from the U.K.’s Royal Botanic Gardens and Environment estimates that 70 percent of the world’s coffee supply will disappear by 2080. Whoa. Brazil, the world’s largest coffee producing country is estimating a shortfall of about 11.3 million sacks (132lb bags you see in my shop). Enter the coffee filler.
I’m proud to say that I absolutely, positively use no coffee filler, let alone other types of fillers. Yes you read that correct, fillers. It’s been known that husks, sticks, corn, cocoa seeds, barley, wheat middling, chicory, soybean, triticale and acai seeds are added to coffee just to stretch out roasted, ground coffee. It’s best to know your source.
It’s been said that necessity is the mother of invention. Dr. Suzana Lucy Nixdorf of State University of Londrina in Brazil has created said invention.
Dr. Nixdorf in a press release stated:
“With our test, it is now possible to know with 95 percent accuracy if coffee is pure or has been tampered with, either with corn, barley, wheat, soybeans, rice, beans, acai seed, brown sugar or starch syrup, after roasting and grinding the raw material, it becomes impossible to see any difference between grains of lower cost incorporated into the coffee, especially because of the dark color and oily texture of coffee.”
Just in case you needed another reason to drink Darrin’s Coffee. NO COFFEE FILLER ADDED.
According to Dr. Nixdorf, her team can tell what impurities (fillers) have likely been added to coffee by the producer as counterfeit to pass on to consumers. As it stands now, the only way that fillers are detected in coffee is by taste and observation.
Thank you Dr. Nixdorf. Now we can detect coffee filler material.
Nixdorf’s study states that the new test uses liquid chromatography and statistical tools to take an objective view at the sample. Coffee has a very distinctive sugar and carbohydrate content that the test will be able to distinguish between pure coffee and the counterfeit stuff. She plans to present the results of her research at a meeting of the American Chemical Society
Dr. Nixdorf and your team, we salute you. I’m just sayin.