What does Kopi Luwak taste like? does Kopi Luwak taste good?

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Different varieties of coffee trees produce coffee with different flavors and grades. Coffee farmers' handling, origin, soil and climate all affect the taste of coffee. Different producing areas and varieties of coffee have their own strong personalities. Therefore, even if we find the same kind of civets to "brew", the taste of the coffee will be different.

Among the many Kopi Luwak, the most expensive is wild raw beans in Indonesia, followed by the Philippines, and cheaper in Vietnam. There are also so-called "A" cat droppings. Coffee beans are excreted by hand-fed civets and may even be excreted by other animals. Wild musk cats live in nature and are free to choose beans. Because the cat has a sharp mouth, does not eat beautiful beans, and only chooses freshly ripe fruits rather than old ones, the coffee beans selected must be of the best quality and have no defects, and there is no such guarantee for feeding. The quality of the discharged beans varies. Coffee beans are reviewed by experts and international buyers for aroma and concentration. It is difficult for ordinary consumers to tell the true quality of coffee from the appearance of the packaging.

On the other hand, it is best to drink Kopi Luwak and grind it. Coffee that is ground with raw beans is much fresher than pre-ground coffee. Why? Because oxygen is the killer of coffee beans. After the coffee beans are ground into powder, the oxidation is accelerated, it will "die" within an hour, and the aroma and flavor will be lost in a few minutes. Even the most advanced and expensive coffee can not drink its rich taste. Fresh and ground Kopi Luwak, no bitterness and acerbity, long aftertaste, mellow and delicate. If you buy instant packaging or brewing, it is normal to find that the taste and texture of coffee are not much different from those of ordinary bargains, and it is normal that you do not feel amazing. It is not the problem of your blending technology, but that the coffee beans have been oxidized and lost their original taste.

At present, most of the five-star hotels serving Kopi Luwak in Hong Kong offer POD of the Cafe Li é geois brand. POD is a coffee powder pod, a coffee powder pod specially designed for brewing espresso (espresso), which is used instead of raw coffee beans. POD is a coffee bag similar to a tea bag, which first grinds the coffee beans, presses them into a cake, and then packages them independently in vacuum. Although POD is fast food coffee, it cannot be brewed in a cup like a tea bag, and a special high-pressure espresso machine must be used. The freshness and stability of POD coffee will be worse than that of raw coffee beans. Coffee é Li é geois is a French brand that buys different high-quality coffee beans from all over the world, including Indonesia, processes and roasts them, and sells them in their own packaging. If you want to drink freshly ground Kopi Luwak, consider a small coffee shop.

The production method of Kopi Luwak:

1. Civets like to eat red coffee fruits that are ripe on coffee trees.

2. Pick out undigested coffee seeds from cat droppings

3. Remove the silver gray film of coffee seeds, wash them with water and dry them in the sun.

4. Luwak coffee beans are made by stir-frying.

The production skills of Kopi Luwak:

1. After Indonesians remove the silver-gray film on the appearance of coffee beans, wash them with water, dry them in the sun, and then stir-fry them, they become cat shit coffee beans.

2. Only about 150 grams of coffee beans can be extracted from a jin of civets' feces, which will cause 20% loss in the roasting process. Due to the unique raw materials and production process, this kind of coffee can be said to be very rare. No more than 400 kilograms of coffee beans are supplied worldwide every year.

3. Traditionally, coffee fruit is washed or tanned to remove the peel, pulp and sheep skin, and finally take out the coffee beans. however, Luwak uses the method of natural fermentation in the body to remove the coffee beans, so it has a special flavor.

The best way to brew Kopi Luwak:

The aroma of KopiLuwak is easier to lose than ordinary coffee. In order to maintain the flavor, coffee beans should be packaged independently and then injected with nitrogen to prevent the oxidation of coffee beans. The production process is complicated and rigorous. If you want to enjoy the true taste of KopiLuwak, do not add sugar or milk to your coffee. It is recommended to use an air stopper (Siphon siphon), add 160g / 180ml (ml) of pure water, pour 17g (grams) of coffee powder with about 2 flat spoons of coffee, and gently press down the raised coffee powder with flat bamboo slices after the water boils up. Remember! Do not stir, otherwise the coffee will become bitter, sour and astringent.

The water temperature is 96 ℃, the water pressure is 9-10atm, boil for about 1 minute 45 seconds ~ 2 minutes, quickly remove the fire source and wipe the glass bottle with a cold wet cloth to make it cool rapidly, the brewed coffee will quickly fall and show a large number of golden fine foam, so that the ultimate flavor can be achieved. In the general way of brewing, some people say that civet coffee can be brewed for 2 or 3 times, but the above brewing method is regarded as the essence after boiling for a long time, so rebrewing is not recommended.