# What’s in My Coffee? Do-It-Yourself Testing for Chicory Adulteration Using Particle Trapping in Stencil-Based Paper Devices

## TL;DR

A low-cost DIY method detects chicory in coffee using paper devices that trap particles based on their surface structure.

## Contribution

A novel, rapid, and cost-effective DIY method for chicory adulteration detection in coffee using particle trapping on paper devices.

## Key findings

- The method achieves a detection limit at a 90:10 coffee-to-chicory ratio.
- Chicory particles adhere better to bioline-coated paper due to their rough, fiber-like structures compared to coffee's smooth surface.
- The approach enables chicory detection in under 5 minutes, offering a practical tool for quality control.

## Abstract

Our study introduces
a cost-effective Do-It-Yourself (DIY) method
for detecting chicory adulteration in coffee powder via the Shake
& Invert approach integrated with a particle trapping mechanism.
Coffee powders of different sizes were blended with chicory in distinct
proportions. A bioline layer was employed as an adhering agent to
selectively capture chicory on a laminated paper-based device. This
selective adhesion is attributed primarily to the differences in surface
morphology between the coffee and chicory particles. The texture and
structural arrangement of the particles play crucial roles in determining
their interaction with the bioline-coated surface. SEM imaging provided
further insight into these differences, revealing that chicory possesses
rough and distinctive fiber-like structures, whereas the coffee particles
have a uniform plate-like surface. These structural characteristics
are believed to enhance its adhesion toward the bioline-coated paper,
resulting in superior adhesion compared with that of the coffee particles.
Our developed approach exhibited a limit of detection (LOD) at a coffee-to-chicory
ratio of 90:10. This understanding of the distinct physical properties
of chicory and coffee underscores the effectiveness of our adhesive
testing method, indicating its potential as a robust tool for detecting
chicory within 5 min. This “low-cost” sensing could
facilitate accessible screening of coffee samples, enhancing quality
within the industry and ultimately safeguarding consumer interests.