Blue Mountain Coffee characteristics boutique Kopi Luwak introduction Kopi Luwak how much is a cup of Kopi Luwak price list

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 editing

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

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 editor

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

Musk cat coffee

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 term editor

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.

Feeding process editor

Mode

Kopi Luwak can be produced in many ways, one is to pick up coffee beans discharged by civets after eating coffee beans in a natural coffee garden, and a kind of artificially fed coffee beans. In the production process of Kopi Luwak in Yunnan, China, some farmers adopt the method of semi-captivity, the civet moves freely in the greenhouse, and the coffee beans are eaten freely by it. The mode of production is quite reasonable, but the yield is low.

Process

After eating the coffee beans, the civets complete the fermentation in the stomach, destroying the protein of the coffee beans, producing short peptides and more free amino acids, reducing the bitterness of the coffee. Because the coffee beans cannot be digested, the civets excrete them, and after washing and baking, they become civet coffee.

Although coffee beans are not digested in the civets' digestive tract, strong corrosive digestive juices have corroded its surface. there is a special protease in these digestive juices, which can break down the original protein chain of coffee beans. the long-chain structure of proteins are broken down into small particles to form short-chain peptides, and there is also a by-product-amino acids. In addition, masked palm civet in the excretion of coffee beans, feces will pass through the nearby reproductive organs, coffee beans thus stained with musk oil secreted by reproductive organs, and will have a unique musk smell.

Related news

Filipino merchants do not hesitate to abuse cats and ask for dung in order to get high-priced civet coffee.

According to the Daily Mail of September 21, in some parts of the Philippines and Indonesia, civets are brutally caged in narrow, dirty cages in order to obtain high-priced civets, causing the civets to collapse.

PETA staff found that the caged civets were so irritable and depressed that they nearly collapsed. They are fed large amounts of fruit pulp every day to produce more coffee beans, and civets face serious health problems due to lack of vitamins and other nutrients.

In 2013, Yunnan Province of China began to produce Kopi Luwak.

Cloud Musk Cat (Kopi Luwak) coffee is a small species of coffee in Yunnan. Its full fruit aroma mixed with heart-penetrating musk aroma, giving people a pure, delicate, supple feeling; the entrance is as comfortable as silk, gentle, sweet, with a sour aftertaste; the aroma is special and penetrating.

Cloud Musk Coffee is produced in Lujiangba, Gaoligong Mountain, Baoshan, Yunnan Province, where there are three wild masked palm civet coffee gathering areas in 2013. This kind of coffee produced in Yunnan is only 50 to 100 kilograms a year, which is very precious. It is relatively difficult to collect musk cat coffee in Yunnan. Wild masked palm civet in Yunnan is widely distributed in coffee growing areas. Workers have to carefully collect masked palm civet's feces from the coffee jungle and get coffee beans from them, which are washed, deodorized, dried and finally roasted by a qualified coffee roaster. It is estimated that only about 100kg of wild masked palm civet coffee can be collected in Yunnan in 2013. In 2013, fruit beavers were also artificially fed in Yunnan to get coffee beans.