Coffee experts teach tasting skills-authentic Kopi Luwak Indonesian civet coffee how to drink

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Objective introduction of mixed Kopi Luwak introduction of Kopi Luwak in Yunnan, China

Hong Kong people know how to drink and eat, and they have long known that if you want to drink red wine, you must choose French Bordeaux. If you want sparkling wine, you must choose champagne. As for the best coffee, it must be Kopi Luwak, that is, the so-called Kopi Luwak.

On this day, I finally had the honor to have a class with Sarah, a master of civet coffee. I first got to know "what is civet coffee" and "how to select the best varieties." then I calmed down, and then had a taste lesson to learn the finest flavor of coffee!

Afternoon lazy time, and Sarah have a civet coffee appointment, do not talk much, first make a cup of coffee, then see the real chapter. Tools and materials are very simple, there are porcelain cups, coffee powder, hot water, etc., see her snobbish to pour 10 grams of coffee powder and hot water, and then slightly stir to add the cup lid, wait five minutes to finish.

After the lid was lifted, the faint aroma of coffee came to my nostrils, and the entrance was even more stunning. The coffee was actually light style! Sarah said with a smile: "I had the same reaction when I tried civet coffee for the first time. I was pleasantly surprised when I drank it for the first time. I always thought that a few hundred yuan coffee should have several mouthfuls of espresso with strong taste." However, coffee fans who are used to drinking blend coffee or heavy-flavored espresso may be disappointed, but it is certain that those who drink less coffee will like civet coffee, all because the light aroma of coffee is easy to taste.

Select high-quality coffee beans

The excellent civet coffee has a hint of aroma, but the palate is as rich as syrup on the palate, with persistent after taste like chocolate.

Civet coffee beans come from Indonesian wild civets that specialize in coffee cherry. They serve as QC and choose the best quality cherry to eat.

Civet coffee comes from Indonesian civets after eating coffee beans and defecating through the intestines and stomach. Sarah said: "most people who resist coffee do not like the sour or bitter, or the strong irritation of the first sip, while the civet coffee has taken away the sour and bitter from the coffee through the natural fermentation process of the civets' stomach." The pure smell of coffee really fascinates many people. Sarah said bluntly that Prince Chen Hao introduced civet coffee on the TV program, which aroused the curiosity of Hong Kong people.

Looking back a few years ago, only five-star hotels in Hong Kong, such as four Seasons and Mandarin, served civet coffee at a price of about $300 per cup, and even small coffee shops had to sell at least $200 a cup, thus putting a layer of mystery on this kind of high-end coffee. As a matter of fact, civet coffee is very common in Indonesia, but its quality varies, so it is difficult to find high quality. Sarah says, "there is a paradox in civet coffee. No matter whether the quality is high or low, the price is not big. Fish eyes mix pearls are most common, so novices should really be careful when buying them." Coupled with the fact that there are not many local suppliers of civet coffee, many coffee fans buy it in person or entrust the Indian maid to bring it back, but the quality depends on luck.

Sarah says bluntly that the civet coffee seen in the workshop seldom reveals its origin, while the emphasis on natural wild civet coffee is even less. The reason is that just from the appearance of coffee beans, it is difficult to tell whether they are natural wild or artificially raised, but the taste can be easily known! "Wild civets walk around the coffee garden. They know how to eat, just like pigs who know how to find black truffles. They always choose only the best and highest quality coffee cherry to eat. Coupled with the fact that no one can control the civets' food intake, the production of civets coffee can only take its course." Rare is the most expensive, and it costs more than HK $200 to brew a cup of Kopi Luwak about 10 grams of civet coffee powder.

"another key is what coffee beans the civets eat, which directly affects the quality of the coffee, not to mention the local climate," Sarah added. It is all because wild civets only choose quality coffee beans to eat, which has ensured the basic quality of coffee, but captive civets are a different matter.

Sarah laughs that the quality of civet coffee lies in after taste. "the natural fermentation process of civet coffee beans can be mainly reflected in after taste. The purity and roundness of the coffee beans in the entrance have a unique sense of elegance, and the sweetness after the entrance will slowly seep out, just like a faint chocolate flavor, while the coffee of poor quality will have a strange taste, with sour taste, no sweetness, no after taste, but bitter taste." Natural musk cat coffee will never be sour or bitter, but will have a strong after taste, slowly coming back from the throat, which is impossible for artificial musk cat coffee. Sarah likes to take a sip of water to knot the perfect after taste and make the water sweet and soothing the throat.

Kopi Luwak takes the goods directly from the civet coffee garden in Indonesia, and grinds the coffee to a very fine powder for independent packaging to facilitate coffee fans to brew.

Even if there is high-quality civet coffee, it is only possible to brew it wisely. Sarah teaches the way to use the simplest method of brewing coffee powder and hot water. Remember that teaspoons should also be made of ceramic, just like caviar should avoid metal utensils, so that the taste will not be affected by metal. In addition, civet coffee is so sensitive to air that it begins to oxidize when it comes into contact with air. It is best to drink it within 15 minutes to avoid becoming sour. See that the coffee powder is ground very fine, the finer the original powder is, the more the angle of distribution is, and the coffee powder will precipitate automatically, so it is very convenient without using filter paper.

The coffee is dark black after brewing, and there is a thin layer of water on it. The surface is so clear, it has a rich taste like syrup, and the more you drink it, the more rich it will become. Generally speaking, in terms of 10 grams of coffee powder, it can be brewed up to three times. In particular, she warned that civet coffee must not be added milk! The reason is that the natural civet coffee with milk is like water, insipid and tasteless, completely erasing the taste of the coffee. Coffee itself has a sweet taste. Sarah likes to share it with unstuffed black chocolate, and cookies are also a good choice.

Sarah visited Indonesian civet coffee farmers from time to time and set up familiar suppliers. She also learned that French people who are very picky in diet also like civet coffee very much. In the past, she tried to bring civets back to their hometown and planned to make their own civets, but the effect was very different. It seems that apart from grapes, coffee also has to pay attention to local climate. She laughs that civets may also have home sick. However, now the world of animal coffee is full of tricks. Following Thailand's Elephant shit Coffee, there are also rumors about Vietnamese mink coffee and Chinese civet coffee. Unfortunately, we have not yet had the chance to prove it and try it.

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