Coffee at Risk… Are We Drinking Something Else Without Knowing It?

ALDAR/

With the sharp rise in global coffee prices, markets are witnessing a controversial phenomenon: the spread of “fake” coffee, which may contain little to no real coffee beans. These lower-priced products raise questions about the quality of the coffee we consume daily and whether it still delivers the familiar taste we are used to.

It is no longer surprising for consumers to find products on store shelves bearing well-known coffee names, yet in reality, they are blends of substitutes such as chickpeas, barley, or roasted corn. These ingredients are either mixed with real coffee or entirely replace it. Some producers resort to these blends as an alternative solution to cope with the rising cost of raw coffee beans. However, this opens the door to widespread manipulation of the quality of beverages that millions rely on to start their day.

Global coffee prices have surged significantly in recent months, prompting some companies to reduce the percentage of real coffee in their products or turn to cheaper alternatives. Experts emphasize that companies must adhere to specific standards to ensure coffee quality, yet some manufacturers may not comply with these regulations, leaving consumers facing unclear choices.

To ensure you are drinking authentic coffee, experts recommend paying attention to certain indicators, such as the color of ground coffee—it should be dark brown rather than yellowish or gray—along with the strong, distinctive aroma of roasted coffee beans. Additionally, preparing fresh coffee from whole beans and grinding them at home is one of the best ways to avoid questionable products.

As prices continue to rise, the spread of “fake” coffee may become a reality in global markets, necessitating stricter oversight to guarantee product quality. Meanwhile, consumers must be more vigilant when purchasing coffee and seek brands that ensure transparency in their ingredients.

So, is the morning cup of coffee we drink still the same one we have always known, or are there hidden flavors we have yet to notice?