Introduction to the flavor and taste of authentic cat poop coffee beans illustrated by the brewing method of Indonesian Kopi Luwak

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Recently, several brown friends have asked from time to time the skill of making Kopi Luwak by hand. How come there is no so-and-so cooking incense and sweetness?

Diagram of brewing method of Kopi Luwak

Why is it boiled with either bitter taste or burnt taste?

In fact, the simpler the utensils are, the most difficult cooking skills are. Hand washing is because there are so many human variables that it is difficult to control.

Here is some advice for some friends: beginners first rush to the end with a column of water, do not learn the method of cutting off water yet, "stability" is the only way to do it by hand.

The key to hand flushing: there are differences in grinding fineness, water temperature, steaming time and water flushing speed according to the baking degree of beans.

Notes and skills for beans from shallow culture, medium culture to deep culture:

1. For those of you who have the habit of steaming, please note that the deeper the baked beans, the shorter the steaming time, even without steaming.

two。 The fineness of grinding becomes thicker and coarser from fineness.

3. The water temperature should also be judged by shallow, medium and deep culture, which is getting lower and lower.

Grasping these three principles is the basic skill of hand flushing. As long as you don't extract too much, there will be no bitterness.

If the water temperature is higher, the coffee powder will not be sour, and it is easy to extract the fragrance of flowers and fruits.

Deep-baked bean ground coffee powder is thicker, the water temperature is lower, the bitter taste is less bitter, and the chocolate nut flavor is softer.

The extraction of coffee powder is sour, sweet and bitter in turn, the bitter in the front, the sweet in the middle, the bitter in the back, and a certain proportion of sour and bitterness, the sweet taste will be better. Tastes vary from person to person.

The sweet, sour, bitter and salty coffee is also rich and weak, and the taste of the coffee varies greatly because of the multi-taste, which is quite fun. And the brewing mood was very important at that time.

PS. Yejia Xuefei is a typical light sour coffee: the fineness of the powder can be about 2.5 degrees, and it can be fully expanded by steaming for more than 30 seconds to one minute. The water temperature can be 88-90 degrees.

Kopi Luwak flavor is usually deeply cultivated mellow and heavy feeling: the fineness of the powder can be about 3.5 degrees, steaming for about 10 seconds or not, the water temperature is not more than 85 degrees, or even with 82 degrees water temperature.

Water smell: generally appears under the uneven water coffee powder. Even if it is cooked at a high water temperature, the taste of excessive bitterness will taste like water.

After brewing, observe whether the coffee grounds are evenly pasted to the wall of the filter cup. There is no so-called "water taste" when brewing at low water temperature. It is light taste (without excessive bitterness).

Do not worry about wasting coffee powder. Although you have seen some theoretical posts or videos before, the surrounding powder does not need to rush to.

But the surrounding circle of powder is not soaked in the water will be insufficient, in fact, just a little bit.

In this way, the water will not pour down the edge of the filter cup and flow directly to the lower pot, resulting in the phenomenon of water passing.

The following are cases of water smell:

As shown in the picture, only the middle hand flush fails: the water will only spread the coffee powder around the sides and rush straight to the bottom, resulting in insufficient extraction.

The coffee powder around also needs to be taken care of, and it can't be wasted. It's wrong to rush in the middle.

It's just that after you take care of the powder around you, you have to use the flushing technique to pour them in the middle and spread them evenly on the filter paper or filter net.

Do not appear the phenomenon that one side is thin and the other is thick, the water will not flow out to the thin place, but the average flow around and the bottom, so that it is more perfect.

The picture below shows the perfect hand-made coffee grounds and average cloth powder of fdoo1 children's shoes after practice.

I do feel better, less water taste, more mellow feeling, I wish you all have a delicious coffee taste …

Diagram of brewing method of Kopi Luwak

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