Does Kopi Luwak belong to boutique coffee? What is the special flavor and taste of Kopi Luwak?

Kopi Luwak, formerly known as Muscat Coffee, originated in Mecia, India. Its flavor is similar to that of Indonesian Manning Coffee, but it has a special fermented flavor. Compared with Mantenin Coffee, it is more lubricated and less earthy. The real Kopi Luwak is one of the most expensive coffee in the world. It is the best coffee in the boutique coffee.

Kopi Luwak will be heard in other places, but it's not really Kopi Luwak, maybe it's just coffee with Kopi Luwak flavor. The real Kopi Luwak (Kopi Luwak) is known as one of the ten most expensive coffee in the world, originated from an animal called the civet on the Indonesian island of Sumatra. Musk cat is a wild omnivorous animal. Locals like to call it Luwak. It has a sharp mouth and dark gray hair. It is an omnivorous nocturnal animal. By its keen sense of smell, it can judge the sweetest and fullest coffee cherries in the coffee tree. Occasionally it will pick some coffee fruits as a snack. They like to climb the coffee tree to choose ripe sweet and red coffee fruits to eat. The civet eats the most mature coffee cherry, peels it off, swallows it, and sucks on the sweet and pitiful flesh. When the flesh of the coffee fruit passes through the civets' digestive tract, it will naturally ferment in its body. because the coffee beans are hard and difficult to digest, they will be excreted along with the feces after close contact with the intestines. The feces mixed with coffee beans pass through the nearby reproductive organs, so the coffee beans are stained with musk oil secreted by the reproductive organs, adding a special level of taste. Then by experienced workers hand-selected and picked up from the woods for processing, it is said that almost 1300 will need to be picked up before 100 can become a real Kopi Luwak.

The above wonderful processing process, instead of the traditional washing, sun and other coffee bean treatment methods, reduces the sour and bitter in the coffee beans, gives the coffee beans a unique flavor, especially mellow taste. The consistency of Kopi Luwak is close to that of syrup, leaving a hint of mint cool feeling in the mouth after drinking, which is not available in general coffee, and the rich, round and sweet taste is incomparable to other coffee beans.

The civet itself is a relatively rare animal, their population number is not high, and it is almost impossible to domesticate. The civets do not eat much, so there is not much natural excrement, and the proportion of available coffee beans in the civets' feces is only about 30%. Together with the loss of cleaning, grinding, and so on, the annual output of the real "Kopi Luwak" will not exceed 400kg, so it is almost unlikely that there will be much "Kopi Luwak" in circulation. So it's pretty reserved. Some people will exaggerate that after drinking Kopi Luwak, I am reluctant to brush my teeth for a few days. I just hope to have an aftertaste of Kopi Luwak over and over again, which shows how fascinating it is. These coffee beans will be excreted intact from the civet's body along with the feces, this is the most primitive in vivo "natural fermentation", the achievement of the civet's unique flavor.

But there will be some coffee marked with Kopi Luwak on the market, not necessarily the real Kopi Luwak, or just coffee with Kopi Luwak flavor. Some merchants see the business opportunity of Kopi Luwak, so there will be captivity to produce Kopi Luwak. Now the production process of "Kopi Luwak" is also very cruel. At first, the Kopi Luwak Initiative was discovered after people accidentally picked up the excrement of civets, but now they are trapped by humans and lose their freedom and begin to be artificially fed with coffee fruits to produce coffee beans.

In fact, this kind of captive "Kopi Luwak" is almost left as a gimmick, because the coffee beans are not screened by the civets themselves, but forced by humans to eat. Moreover, these animals are already very shy, timid and difficult to domesticate. after losing their freedom, they live in narrow cages and are forced to eat coffee fruits and defecate all day long. They get sick and begin to bite their companions and bite themselves. in the end, they may die because of this cruel way of producing coffee.

What is the difference in the taste of Kopi Luwak?

Qianjie believes that Kopi Luwak is no different from ordinary coffee, both are coffee, and the efficacy and effect of coffee is the same. Coffee can improve our metabolism, thus improving our muscle strength performance when we exercise. Secondly, the caffeine in coffee can make us more awake and improve the endurance performance of exercise. In addition, coffee has the effect of diuresis, if facial edema. Edema can be eliminated by eating American coffee, and many stars like to drink a cup of American coffee to keep their faces in shape. But drinking too much is prone to palpitations, the elderly and high blood pressure are not recommended to drink too much coffee.

However, people are not advised to drink Kopi Luwak in Qianjie. As Qianjie said just now, a real Kopi Luwak is fine, but there are many so-called Kopi Luwak in the market. Coffee has the same effect, and coffee from other producing areas also tastes good, such as the citrus flavor of Panamanian coffee, the floral and fruity flavor of Ethiopian coffee, the taste of nuts and peanuts of Brazilian coffee, and so on. There are more than 50 kinds of coffee beans from different producing areas in Qianjie, and everyone can try them. Kopi Luwak comes from Indonesia, and Indonesian Manning coffee is one of the most popular coffees in Qianjie. In front of the street, there are two kinds of Manning coffee, one is rations bean Indonesia Lindong Manning coffee, the other is single gold manning coffee. The flavor is very good, especially the clean, mellow nut chocolate flavor of Golden Manning, which is loved by coffee friends.

Parameters for cooking Kopi Luwak in Qianjie:

In order to better show the herbal flavor and mellow taste of Kopi Luwak, Qianjie coffee roasters roast cat poop coffee beans in 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 during cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust Wangsheng powder is surrounded by bubbles, resulting in channels. The more fresh the beans in these channels, the longer the maintenance time, making the water level drop rapidly.

KONO filter cup, 88 degrees Celsius water temperature, 1:15 powder / water ratio, 15g coffee powder, grinding degree (standard sieve 20 pass rate 75%), three-stage extraction.

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

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

Qianjie coffee brewing suggestion:

If you want to brew a delicious cup of coffee, Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives the coffee. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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