The origin of Kopi Luwak, how to produce it? what's so special about Kopi Luwak? how to cook and taste it.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Select high-quality coffee beans

The excellent Kopi Luwak has a hint of aroma, but the palate has the richness of syrup on the palate and persistent after taste like a chocolate scent.

Cat poop 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 in the coffee through the natural fermentation process of the civet's stomach. "the pure smell of coffee really fascinates many people. Sarah said bluntly that Prince Chen Hao introduced civet coffee on a TV program, which aroused the curiosity of the people of Hong Kong.

Looking back a few years ago, only five-star hotels such as four Seasons and Mandarin served Kopi Luwak, and they charged about $300 for a cup, and even small coffee shops had to sell it for at least $200, 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 the quality is high or low, the price is not big. Fish eyes mix pearls are most common, so novices should be careful when choosing 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.

How on earth should Kopi Luwak be cooked?

There are many popular methods, no matter how you cook it, as long as you feel it tastes good and acceptable, civet coffee is suitable for all kinds of cooking methods, but considering that the most precious enzyme in civet coffee is not damaged by high temperature, Mr. Coffee is most recommended to make it by hand at a low temperature (no more than 85 degrees) or by ice drop. Of course. In other ways, you can still taste the rich and varied taste of civet coffee.

Key points for hand-made coffee:

The degree of grinding is about 2 / 2. 5 and the ratio of 1 / 12 / 15 / 15, and the water temperature is not more than 85 degrees Celsius (fresh period). Be sure to finish cooking when fresh.

Pay attention to the main points of iced coffee

The grinding degree is about 1.5 × 2, brewing time is about 3'4 hours, and the brewing time is at least 30 grams at a time, with a ratio of 1: 10 to 1: 15.

Tasting method

Taste: with a small mouth between the tongue, gently turn the tongue, slowly swallow, feel the change of coffee in the mouth

Olfactory method:

One. Dry incense: put the ground coffee powder in a small container, take a hard breath on the edge of the nose, hold your breath for 3 seconds, then slowly exhale the air through the nose, and try several more times to distinguish the changes in different levels of coffee powder.

Two. Wet fragrance: take a small breath (a bit like eating ramen, mixing coffee with air to release more aromatic particles) and then exhale the inhaled air through your nose (please be careful not to choke)

The wonderful use of coffee grounds

As civet coffee contains a lot of enzymes, it has a tight effect on skin maintenance, so don't throw away the coffee grounds after brewing.

Practice: mix the brewed coffee grounds with an egg yolk and a small amount of peak honey and apply directly to your face for 10 minutes, (not for too long) immediately make you feel the skin on your face has a delicate and tight feeling.