Counterfeit food has a long and storied history and has affected one of most important food groups of them all: coffee. New science, however, may be here to save the day and could show us what type of beans are actually used to make our daily cup(s) of joe.
A team of researchers at the Second University of Naples, in Naples, Italy, brings to light the presence of counterfeit coffee in our food system particularly relating to the Robusta species of coffee beans and the Arabica bean. The Robusta species (which, as its name suggests, is quite resilient to disease and adverse growing conditions) is cheaper than the complex Arabica bean, so the former is frequently used in instant coffee.
In the study, published earlier this month in the journal Food Chemistry, the researchers analyzed the different coffee beans and came up with a chemical that could be used to tell the percentage of each species of bean in blends. As described in an article, the scientists think their method is cheaper than current blend identification methods, and could help brewers catch coffee traders who mislabel their blends — which is especially important given the rising popularity of specialty coffee among Americans.
“Unfortunately, man is bad, and traders even more,” said study co-author Luigi Servillo, one researcher involved in the study. He suspected that enterprising coffee traders might be replacing some Arabica beans with Robusta beans to increase profits.
Servillo’s team prepared a mixture of each species of bean with formic acid and water, then passed it through a high-performance liquid chromatography (HPLC) instrument. The article explains that specific properties cause different coffee chemicals to move faster or slower through the instrument. The researchers use how quickly the chemical passes through a detector to determine what it’s made of — like how you can tell whether you’re drinking soda or a milkshake based on how quickly it travels through the straw.
The group observed 20 times more homostachydrine (a harmless, naturally occurring chemical) in the Robusta beans than in the Arabica beans. They also noted that the chemical remained even after roasting. Servillo’s team was able to use the chemical to verify the percentage of each bean advertised in store-bought blends, like “100% Arabica” vs. “60% Arabica, 40% Robusta.”
Those extra Robusta beans can make a big difference in taste, at least according to some coffee fans. Arabica beans are sweeter and associated with complex coffee flavors, such as “floral” or “nutty” or any of the other adjectives your barista promises, Molly Spencer, a UC Davis graduate student who helped create a coffee flavor wheel, said in the article. Robusta has more caffeine, she said, so the beans taste bitter — with a less complex flavor.
Today, accurately advertising the percentage of each bean in a blend is important to many brewers and coffee shops, Tracy Allen, the president of the Specialty Coffee Association of America, said. Americans know a lot more about coffee than they used to, and care about what’s in their cup.
“It used to be ‘coffee is coffee,’” Allen said, “but the specialty coffee movement has put the pressure on the importers” to advertise which beans are in a blend. And that might just tempt suppliers into fraudulent ratios.
While other chemicals can act as a coffee blend fingerprint, Servillo said his homostachydrine method is faster, easier, and uses cheaper equipment; all he had to do was take ground-up coffee, shake it up with acid, and put it into the HPLC instrument.
If brewers currently want to ensure a blend really contains the percentage of beans advertised, they’d need to learn to tell the difference based on the appearance and taste, Allen said in the article. He thinks Servilo’s method is a promising way of letting anyone, not just coffee experts, detect fraudulent blends.
“Anything we do to empower people to make better decisions would be great,” he said.
For more information, click here.