The practice of exquisite civet coffee, civet coffee, price civet coffee

Musk cat coffee

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Civet Coffee (Kopi Luwak), native to Indonesia. It is one of the most expensive coffee in the world, with a price of several hundred US dollars per pound. It is extracted from the feces of the civet and processed. The civet eats the ripe coffee fruit and is excreted through the digestive system. After it is fermented through the stomach, the coffee produced has a special taste and has become a hot item in the international market.

Chinese name

Musk cat coffee

Foreign name

Kopi Luwak

Alias

Kopi Luwak

Main raw materials

Coffee beans excreted after musk cat food

Does it contain preservatives?

No

Definite meaning

Coffee beans excreted after musk cat food

Catalogue

1 introduction

2 principle

3 Coffee sources

4 the course of development

5 production method

6 production skills

7 main features

▪ is expensive.

▪ has a unique flavor.

8 places of origin

9 Coffee brand

10 brewing mode

11 comments after drinking

12 professional terms

13 feeding process

▪ mode

▪ process

News related to ▪

Brief introduction

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Kopi Luwak is made in Indonesia. In the early 18th century, the Dutch established coffee plantations in the Indonesian colonies of Sumatra and Java, and banned locals from picking and eating their own coffee fruits. Indonesian locals inadvertently found that civets love to eat these coffee fruits and will drain the beans intact when defecating.

Musk cats only choose the most ripe and sweetest coffee beans, which in itself is a natural screening. Second, locals find that these beans are fermented by the cat's stomach to produce coffee that tastes better than ordinary ones. Mellow and delicious Kopi Luwak has gradually become famous and become a hot product in the international market.

The market is flooded:

Artificial captivity

Civet is a nocturnal animal that lives in the jungle and eats very little. Coffee beans produced by wild civets are very rare. Only in captivity can more Kopi Luwak be obtained. Some unscrupulous traders keep the animals in small, dirty cages, forcing them to keep eating. They are on the verge of collapse, biting each other's companions, biting their legs, pulling blood, and dying one after another.

There are too many fakes

Eighty-five percent of Kopi Luwak on the market is fake, and many coffee companies label regular coffee as "cat shit" to bid up prices. Even if it comes from real cat shit, it is basically the product of industrial production, and the original ecology is almost impossible.

Quality

Coffee beans that artificially feed civets have not been screened and are not beans of high quality!

Drive a bad wind

Kopi Luwak has driven a bad atmosphere, elephant shit coffee, squirrel shit coffee, bird shit coffee have all come out, the means are as cruel. [1]

Principle

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Indonesian coconut cat

Kopi Luwak is produced by the feces of Indonesian coconut cats (a kind of civet) as raw materials, so it is called "Kopi Luwak". This kind of animal mainly feeds on coffee beans. After completing fermentation in the coconut cat's stomach, it destroys protein, produces short peptides and more free amino acids, reduces the bitterness of coffee, and then excretes feces as the main raw material. Because coffee beans cannot be digested, they are excreted and Kopi Luwak is made after washing and baking. Coffee critic Chris Rubin said, "the aroma of the wine is so rich and strong, and the coffee is incredibly rich, almost like syrup." Its thickness and chocolate taste, and lingering on the tongue for a long time, pure aftertaste. "

Coconut cats are omnivores. In addition to eating seeds, they also eat insects, snakes, birds, amphibians and reptiles, so the feces discharged by really wild coconut cats will be mixed with all kinds of substances. Local farmers in Indonesia catch coconut cats to raise them and feed coffee beans to make them. But after all, there are some differences between artificial cultivation and natural ones.

Civet Coffee (5)

In the coffee industry, Kopi Luwak is widely regarded as a product with novelty as the selling point. "the consensus in the industry is that it tastes bad," said the American Special Coffee Association (Specialty Coffee Association of America,SCAA). SCAA quoted a coffee expert as saying: "obviously, the selling point of Kopi Luwak is its story, not its quality." Using the SCAA standard, Kopi Luwak scored two points lower than the lowest score for the other three types of coffee. It can be speculated that the processing of Kopi Luwak diluted the high-quality acidity and taste and made the taste more insipid. Of course, many people also seem to regard this insipid taste as the advantage of this kind of coffee. "

Tim Carman, a food columnist for the Washington Post, commented on Kopi Luwak sold in the United States and concluded that "it tastes like Folger coffee." It's like rotten, lifeless taste. It's like petrified dinosaur shit in bath water. I can't finish it. "

The civet likes to choose the most ripe, sweet, juicy coffee fruit in the coffee tree as food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested, and the hard coffee beans are then excreted intact by the civet's digestive system.

In this way, in the process of digestion, the coffee beans have an unparalleled magical change, the flavor tends to be unique, the taste is particularly mellow, and the rich, round and sweet taste is also incomparable to other coffee beans. This is due to the fact that the civets' digestive system destroys the protein in the coffee beans, making the coffee much less bitter and increasing the round taste of the coffee beans.

Because wild civets are obviously better at selecting good coffee fruits, this kind of coffee has outstanding characteristics.

Coffee source

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Muscat Coffee (Kopi Luwak), Kopi (Indonesian, coffee), Luwak refers to a kind of arboreal wild animal commonly known as "civet" in Indonesia.

In Sumatra, Indonesia, locals call civets Musang rather than the commonly used Luwak,Kopi Musang is civet coffee, commonly known as "Kopi Luwak". -- from "Coffee Fine Science"

Kopi Luwak, produced in Indonesia, is one of the most expensive coffee in the world. Indonesia grows a lot of coffee crops, including wild animals called civets, omnivores, pointed mouths and dark gray fur. The favorite food is fresh coffee beans, which are fermented and digested in the body and eventually excreted by cats. Feces are grains of coffee beans and become the most expensive feces in the world. Because the quantity is very rare, so the price is very expensive. Civets are found in Indo-China, India (northeast), Bangladesh, Bhutan, Sikkim, Nepal and Kashmir, but only Sumatran civets, or Indonesian civets, can produce Kopi Luwak.

Musk cat droppings

After processing and baking, Kopi Luwak has become a luxury coffee drink and spread to luxury kingdoms around the world. Local coffee farmers, in pursuit of high profits, bring wild civets home to raise them so that they can produce more Kopi Luwak. However, the Kopi Luwak produced by breeding civets will be much worse in color and taste. Even so, the output of this kind of coffee is still very rare, and it is not affordable for all people who like coffee.

The coffee comes from the excrement of an animal called the civet (commonly known as the civet in Indonesia). Although it comes from smelly poop, it is full of sweetness and a burst of indescribable sweetness. This wild musk cat likes to eat fat and pulpy coffee fruits, but the hard hard nuts (raw beans) are indigestible and are excreted with feces. After being cleaned, they become Kopi Luwak coffee raw beans! So many people call it "cat shit" coffee. The Indonesians found that the coffee beans fermented by the civets' intestines and stomach are particularly thick and mellow, so they collect the civets' feces, sift out the coffee beans and brew them to drink. Because the yield is rare and the fermentation process is unique, the flavor is very different from that of ordinary coffee. Traditionally, coffee fruit is transparent.

Musk cat

After washing or sun treatment, the peel, pulp and sheep skin are removed, and finally the coffee beans are removed. However, Luwak uses the method of natural fermentation in the body to remove the coffee beans, so it has a special flavor.

It is said that coffee farmers in early Indonesia regarded civet cats that ate ripe coffee fruits as mortal enemies, but at some point someone began to think of picking coffee beans from the civet droppings to make coffee with unique flavor. Coffee experts everywhere have tried and were amazed. Since then, local farmers spend a lot of time collecting civet droppings in the forest every day during the coffee ripening season.

The course of development

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The company M.P. Mountanos, which first introduced Kopi Luwak coffee to the United States, pointed out that at first, when I heard about this kind of coffee fermented in the body, I thought it was a joke in the industry, but I didn't take it seriously. later, I saw a special report on Kopi Luwak in National Geographic Magazine and became interested in her. it took seven years to find a stable source of supply and began to introduce a small amount to the United States. What's the flavor of this coffee? Generally speaking, Indonesian coffee has the taste of mud and traditional Chinese medicine, and its consistency is the highest in all continents, but Kopi Luwak has a stronger taste and consistency, which is almost close to syrup, and its flavor is very special. If you don't like Indonesian coffee in the first place, you must hate Kopi Luwak even more. If you prefer the fishy smell of aged beans, you may love this alternative coffee. Experts who have tasted Kopi Luwak have put forward a polarized evaluation, and some people compare it to the best coffee in the world. Although it is the best, but whether you are willing to spend thousands of yuan to drink a cup of Kopi Luwak is your personal preference.

Manufacturing method

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Production method (4 sheets)

The 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.

Production skills

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1. After Indonesians remove the silver-gray film on the appearance of coffee beans, wash them with water, dry them in the sun, and then stir-fry them, they become cat shit coffee beans.

2. Only about 150 grams of coffee beans can be extracted from a jin of civets' feces, which will cause 20% loss in the roasting process. Due to the unique raw materials and production process, this kind of coffee can be said to be very rare. No more than 400 kilograms of coffee beans are supplied worldwide every year.

3. Traditionally, coffee fruit is washed or sun-treated to remove excess parts and take out coffee beans, but Luwak obtains coffee beans by using its natural fermentation in civets, so it has a unique flavor.

Main features

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Musk cat Bali coffee beans

Coffee beans generally go through the process of shell fermentation, coffee beans in the civets' intestines, special bacteria provide a unique fermentation environment, the flavor becomes unique, particularly thick and mellow. The coffee beans fermented by civets' intestines and stomach are very thick and mellow.

Eva, the owner of Special Cafe, is a coffee enthusiast who travels around the world every year in search of rare goods. She told reporters that the "Kopi Luwak" was once a tribute from Indonesia to the Dutch royal family. At that time, the industry regarded the coffee with the name "cat shit" as a joke, and people didn't get interested in the Kopi Luwak until it was specially reported in National Geographic magazine.

High price

The Kopi Luwak Initiative is the least produced coffee in the world. A bag of 50 grams of coffee beans costs more than 800 yuan, and only 5 cups of coffee can be brewed. In other words, the price of a cup is about 200 yuan. The civet coffee gift box produced by Fireboat Group, Indonesia's largest coffee supplier, sells for 600,50g at Shangpin Cafe with extremely luxurious packaging, while the asking price for 100g is more than 2000 yuan, and the global annual output in the wild does not exceed 400kg. Today, villagers in these areas not only collect wild Rwaka feces, but also begin to raise Rwaka in captivity. Large pots of picked coffee cherries were placed in front of Rwaka, and the hungry Rwaka had no choice but to eat all the coffee cherries. The taste of Rwaka coffee produced in this way is naturally greatly reduced. "scarcity is precious", which has led to the high price of Kopi Luwak, a rare treasure. I'm afraid you'll have to prepare £50 for a cup of coffee, and you may not be able to find it everywhere.

★ A cup of coffee made from 12 grams of cat poop coffee powder sponsored by Fireboat Group at the 2010 Shanghai World Expo costs 380 yuan, which is limited to 12 cups a day in short supply.

★ in Bali, a cup costs more than 200,000 rupiah, equivalent to more than RMB 150.

★ in the United States, 1 kilogram of cat poop coffee beans is as high as USD 1200. It is always around USD 1000 in the international market.

★ in England, a cup costs 50 pounds (RMB 500).

Kopi Luwak processing process

In Indonesian, "Kopi" means coffee, and "Luwak" is the name commonly known by Indonesians as "civet". It is said that the coffee produces no more than 500 pounds a year, and the price per pound ranges from $300 to $800, depending on the year, because there is not a fixed production every year.

In the international market, Luwak coffee has always been a veritable luxury, and one of the main reasons is that it is not made by people but by wild animals. Traditionally, the coffee fruit is washed or sun-treated, removing the skin, pulp and sheep skin, and finally taking out the coffee beans, but Luwak coffee is made by natural fermentation in wild animals. What's more, these wild animals are found only on small islands like Indonesia, and their time and place are mysterious, and their number is decreasing day by day. Although Indonesia has claimed that the number of "civets" has rebounded steadily through protection and artificial feeding, the temptation of human taste buds, which depends on its digestive system, cannot be compared with products of the industrial era.

"civets" are omnivores. They are withdrawn by nature and like to walk at night. They live in tropical rain forests, subtropical evergreen broad-leaved forests, mountain thickets or hills, mountains and grasses below 2000 meters above sea level. Its food includes small beasts, birds, amphibians and reptiles, crustaceans, fruits and seeds of insects and plants. The civet likes to choose the most mature, sweet, juicy coffee fruit in the coffee tree as food, while the coffee fruit passes through its digestive system and is digested only by the pulp on the outside of the fruit. The hard coffee beans are then excreted intact by the civets' digestive system. This is the "natural fermentation method" that was once scoffed by Americans. It is said that when Americans heard about this way of making coffee, it was regarded as a fantasy, and it was not until it was reported by National Geographic that they became interested in it.

The world's most luxurious coffee, the world's most expensive coffee, the world's rarest coffee.

There are always people who describe Kopi Luwak in this way, which sounds like a boring anecdote

I can't help thinking of Oscar Wilde's words.

People always pay too much attention to the price of things, but often ignore their own value. Forget the rumors of clumsy and useless embellishments

Let's start a magical journey to Kopi Luwak. -- Caffeine.

Unique flavor

Cat poop is processed into the world's most expensive coffee.

Indonesian coffee has the taste of earth and traditional Chinese medicine, and its consistency is among the highest in all continents. But "Kopi Luwak" has a heavier earthy smell, and its consistency is closer to that of syrup. It has a very special flavor. After drinking, there will still be a touch of peppermint cool feeling in the mouth, which is the "exclusive taste" that ordinary coffee does not have. After drinking a cup, take a deep breath or take a sip of cold water, you can obviously feel cool from mouth to throat. It's like I just ate a mint lotion.

Experts say there is a gland near the sexual organs of the Indonesian "civet" that secretes milky oil, which has always been a precious raw material for the perfume industry. Even Shakespeare's play King Lear has this dialogue: "Please give me some civet oil to stimulate my inspiration." Others said, "this coffee is unique and is a specialty of Indonesia." Drink it, it's like finding a diamond in a stone. " Because the wild "civets" are obviously better at selecting good coffee fruits, so that this kind of coffee has outstanding characteristics.

Place of Origin

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According to the boss of the coffee company, the Caffeine brand guarantees 100% pure wild kopi luwak.

Musk cat Sumatra bean

It must be produced more than 1000 meters above sea level in the Sumatra plateau; not that many outside are produced in Vietnam or in other plains of Indonesia, where many Indonesian farmers produce coffee beans from captive civets. Nowadays, most of the Kopi Luwak coffee claimed on the market are non-Kopi Luwak fakes, and they can be divided into these forms: the first is to claim that it is collecting coffee beans on trees in coffee estates that have been infested by luwak, which are called Kopi Luwak coffee, not really coffee beans that can be digested by Luwak; moreover, coffee that is fried with spices; otherwise, it is simply known as Kopi Luwak coffee to fish for fame and raise the price. Moreover, there is no favorable certificate for the domestic coffee industry to show to consumers for verification, and products often have to be obtained through agents in the United States, Canada, the United Kingdom or Australia, rather than directly imported from Indonesian origin, resulting in uneven coffee quality.

Coffee brand

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The coffee brand guarantees 100% pure wild kopi luwak, which is produced in Sumatra, Zawa, and Sulvis.

, which is part of the 13677 islands of Indonesia. Kopi Luwak brand is the only officially recognized brand by the Indonesian government, and it is deeply loved by coffee lovers for its unique fruity aroma and long aftertaste.

Kopi Luwak is definitely an international luxury because it is produced by civets (Luwak) rather than humans, especially the wild civets born and raised in Indonesia, which are vegetarian and very rare and precious. Indonesian coffee has a long historical background, and coffee footprints can be found in almost every corner of the country. Mountainous islands are very suitable for its growth, and wild coffee can often be found all over the woods. this provides convenience for the producer of Kopi Luwak, the civet.

Brewing mode

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The aroma of Kopi Luwak is easier to lose than ordinary coffee. In order to maintain the flavor, coffee beans should be packaged independently.

Civet Java coffee beans

And then inject 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.

Post-drink comment

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It is said that experts who have tasted this kind of coffee have gone to two extremes in their comments on its taste.

Civet Coffee (3)

One describes the coffee as "the best in the world". It tastes so unusual that it is difficult to describe in words: "it is a little fishy, slightly choking and visceral, and it stays in the mouth for a long time until the last drop." Another evaluation is quite the opposite: "it's hard to swallow, it's a complete gimmick, and it's not worth paying for stinky coffee."

Coffee experts say that most Luwak coffee comes from low-altitude robusta beans, suggesting that civets prefer robusta beans to Arabica beans at higher altitudes. As the activity range of Luwak belongs to low and middle altitude, most of the coffee varieties are robusta beans, while Arabica beans at high altitude are rarer. Indonesian coffee itself has the taste of earth and traditional Chinese medicine, and its consistency is among the highest in all continents, but Luwak coffee has a better taste and consistency, especially with a consistency almost close to syrup, and its flavor is very special (if it can be described by fragrance).

The coffee made from real civet coffee will give off the aroma of honey and chocolate without adding sugar.

And cream has a sweet, smooth and rich taste, and the texture of the original water has been fully covered by the round and rich texture of the coffee, so the tip of the tongue can hardly feel the quality of the water at the beginning of the mouth. Not bitter, not sour, not astringent, but a little more milk flavor, and after entering the throat without scraping the stomach will not cause stomach discomfort. Even if it is cold, the taste is still mellow. After tasting it, the cup still has a sweet smell of milk. It is a coffee with rich texture and depth, and it is absolutely unique. But if you don't like the taste of Indonesian coffee in the first place, then to be sure, you will hate Luwak coffee more; but if, on the contrary, you like the fishy smell of aged Indonesian beans or Indian-style beans, you may fall in love with Luwak coffee with similar flavor.

Once at a tasting, many celebrities savoured every fragrance of Luwak coffee without being told the truth, and tried to describe their sensory reactions with gorgeous words. However, when people know the origin of this drink, they feel stomach discomfort at the same time. Civet Coffee salespeople suggest that if you want to use this coffee to entertain a guest, either never tell him the truth, or tell him the origin of the coffee in advance and let him decide whether to drink it or not, lest he overreact.

Professional terms

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Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans. Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor.