Civet Coffee how to drink Kopi Luwak brewing method to illustrate the characteristics of cat shit coffee beans story

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Civet coffee Kopi Luwak (also known as Kopi Luwak) is believed to be a household name for coffee. We all know that the most expensive coffee in the world is "Kopi Luwak", which also produces the least coffee. Its annual output is limited, because the coffee beans are fermented in the body, the flavor has a special herbal aroma, and the thickness of the alcohol is excellent. So Kopi Luwak has become the darling of the rich circle, and its price is also very expensive, hundreds of dollars per pound, the price is really extremely expensive. And such a few hundred dollars to buy such a small amount of coffee beans, not a few times to drink all of them. Qianjie Coffee will introduce Indonesian Kopi Luwak this time.

The Origin of Kopi Luwak

Kopi Luwak is produced in Indonesia. In the early 18th century, the Dutch established coffee plantations in the Indonesian colonies of Sumatra and Java. In order to develop commercial trade, they did not allow locals to pick and eat coffee fruits. But people in Indonesia work hard to help the Dutch grow coffee, and they also want to taste it. Since they can't pick it privately, they have to think of other ways.

After a while, coffee growers found that the coffee fruit they planted was often eaten by civets, but the seeds (that is, coffee beans) in the coffee fruit could not be digested by civets. So after the civets eat the coffee fruit, the coffee beans will be completely excreted by them. People wash and bake the beans from the civets, and then try the fruits of their own labor.

Musk cat coffee

Musk cats mainly inhabit tropical rain forests in hills and mountains below 2100 meters above sea level, shrubs and grasses on the edge of subtropical evergreen broad-leaved forests, and choose caves, soil caves or tree caves as habitat sites. The varieties of these coffee beans are generally Robusta, because the civet activities are in the middle and low elevations, so most of the coffee varieties are Robusta. Kopi Luwak production is rare in Arabica at high altitudes.

The low-altitude Robusta coffee in Indonesia originally has the taste of soil and traditional Chinese medicine, and its consistency is also high, so this civet coffee has the fishy flavor of aged beans almost close to that of syrup, and its flavor is very special. if you prefer the fishy smell of Indonesian aged beans or Indian-style soiled beans, you may fall in love with the flavor of civet coffee.

The cat poop beans of the front street coffee are Arabica coffee beans, and the brewed coffee has a smooth taste, herbal and nutty flavor.

Qianjie Coffee Musk Kopi Luwak

Producing area: Aceh, Indonesia

Altitude: 1200m

Variety: Arabica

Treatment: in vivo fermentation

Coffee varieties and in vivo fermentation

The breed is a mixture of robusta and Arabica, and most of the coffee breeds are robusta because the civet is active at low and middle elevations. Kopi Luwak production is rare in Arabica at high altitudes.

Although coffee beans are not digested in the civets' digestive tract, strong corrosive digestive juices have corroded its surface. there is a special protease in these digestive juices that can break down the original protein chain of coffee beans. break down long-chain proteins into small particles to form short-chain peptides and amino acids.

Indonesia's low-altitude robusta coffee originally has the taste of soil and traditional Chinese medicine, and its consistency is also high, so this civet coffee has the fishy flavor of aged beans almost close to syrup, and its flavor is very special. if you prefer the fishy smell of Indonesian aged beans or Indian-style soiled beans, you may fall in love with the flavor of civet coffee.

Definition of short-chain titanium: short-chain peptides consisting of 3-9 amino acid residues are sometimes called oligopeptides.

Qianjie coffee brewing suggestion: Kopi Luwak

In order to better show the herbal flavor and mellow taste of Kopi Luwak, Qianjie coffee roasted cat poop coffee beans are roasted at medium depth. The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

KONO filter cup, because it can bring out a more round and mellow taste will be more direct. However, the exhaust effect of the KONO filter cup is relatively poor, because his ribs are straight and the depth is only 1/4 of the depth of the filter cup, except for the position of more than 1/4 to form an airtight state close to the cup wall. Will choose KONO filter cup, because the only exhaust part of this filter cup is in the 1/4 ribs, when the water level moves over the ribs, the amount of water in the filter cup continues to rise, increasing pressure through the weight of water, because the outlet is relatively small, it can extend the contact time between coffee particles and water for a longer time, as the current drives it to bring out soluble matter more effectively, which can generally achieve the thickness effect of high alcohol expected by guests.

Cooking parameters:

Amount of powder: 15g

Water temperature: 86-87 ℃

Degree of grinding: BG#6w (pass rate of No. 20 standard sieve 56%)

Ratio of powder to water: 1:15

1. The first stage is filled with 30 grams of water and steamed for 25 seconds.

two。 At the end of steaming, the second stage of water is injected, and the value of the electronic scale is 125g. Wait for the water level to drop to half after water injection.

3. The third section of water is injected when the powder bed is about to be exposed, the value of the electronic scale is 225 grams, and the coffee is extracted for a total time of about 50-2 seconds.

Kopi Luwak flavor description: herbs, nuts, smooth, mellow taste.

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