The method of making civet coffee

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Making method of civet coffee: roasting process of Luwak coffee beans:

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.

Civet coffee brewing mode: the aroma of Kopi Luwak 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 Kopi Luwak, 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.