The treatment of authentic civet coffee.

Civet coffee is actually Kopi Luwak. In terms of performance-to-price ratio, civet coffee is very low. Authentic civet Arabica costs at least US $100 per pound of ripe beans.

The expensive Kopi Luwak belongs to the fact that things are scarce. Civets come and go at night, relying on their eyesight and sense of smell, they choose the reddest coffee fruits and are not interested in half-unripe ones, so the beans excreted are excellent and there will be no raw and astringent unripe beans.

These fecal beans are washed and then baked, killing all bacteria and there will be no fecal pollution problem. The most important feature is that the flavor is gentle and the taste is not bitter, because part of the protein in the bean body has been decomposed, and protein is an important component of Maillard reaction in coffee roasting, that is to say, civet coffee has less protein than normal coffee. as a result, the bitterness of Maillard reaction is reduced, so the volatile flavor is lighter. Musk cat coffee is not too bitter, there is a scientific basis. There are still a lot of fermented food in the digestive tract of animals. Bird's nest and honey all belong to this category, so there is nothing to make a fuss about. "

How does Kopi Luwak taste?

Indonesian and Ethiopian civet coffee are fermented in vivo, but the flavor is different, because different species of civets have different lactic acid bacteria in their digestive tract, which will of course affect the degree of fermentation and also affect the flavor of the finished product. Musk cat coffee is less bitter, slightly earthy, forest flavor, chocolate flavor, good consistency.

How to distinguish the authenticity of Kopi Luwak from its appearance

Authentic civet coffee can distinguish the true from the false in terms of egg self-quality composition and color. The authentic raw bean color is dark yellow, dark brown or dark red, which is not the green system of ordinary washed beans.

Kopi Luwak treatment method

Civet's internal fermentation, for civets, actually can only digest a little bit of outer skin pulp, of course, it eats coffee fruit only for the purpose of outer skin pulp, and because they will choose better coffee fruit. The hard coffee bean seeds are soaked and fermented by digestive enzymes in the body, and special intestinal enzymes decompose the protein, producing short peptides and many free amino acids, reducing the bitterness of the coffee itself. These coffee beans will be excreted from the civet body intact along with the feces. This is the most primitive method of "natural fermentation" in the body, which has contributed to the unique flavor of Kopi Luwak.