Indonesia Kopi Luwak price boutique Kopi Luwak how much is cat shit coffee bean characteristic story

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Indonesian Kopi Luwak (Kopi Luwak) is the most unique and expensive coffee in the world. The main factor of its high price is its special production method. This article on Qianjie will introduce why Kopi Luwak is so expensive. What is its flavor after all?

Kopi is coffee in Indonesian, while Luwak is a small ferret-like animal in Indonesian, similar to cats. Therefore, Kopi Luwak is often called Kopi Luwak, a name that many people are familiar with.

Kopi Luwak is not actually a kind of coffee, but a way to deal with it. It is made from partially digested coffee beans eaten and defecated by civets. Farmers specialize in looking for musk faeces and collect feces from coffee beans for further cleaning and processing. Therefore, it appears to be very precious, because it cannot be produced in large quantities.

In the 1800s the colonies of the Dutch East Indies, Java and Sumatra produced coffee from Arabica coffee plantations. The Dutch forbid local workers to pick fruit from coffee trees themselves, but can collect coffee beans that fall on coffee trees. Soon after, the locals learned that musk ate the fruit and left the undigested seeds in the feces. They collected, washed, baked and ground them for their own use, which eventually spread throughout the colony. Because it is very time-consuming to produce these coffee beans by hunting wild civet droppings, it has become a very expensive commodity. Sources said that until the popularity of Bali tourism, this "exquisite" did not arouse more interest and demand.

The price of these coffee beans is so high because the traditional way of producing this kind of coffee requires a lot of energy and time. Farmers search forests and land and collect five to six beans per drop. Farmers say that because of the civet's nightlife, the best time to find feces is in the early morning. But you can imagine how long it will take to collect pounds of beans because there is no automatic and efficient way to collect or clean up beans. As one might imagine, the cleaning process is very difficult-foodborne diseases usually result from fecal contamination. This is probably the most fecal contaminated food I can think of.

Kopi Luwak farmers from Indonesian plantations described their cleaning process: "after collection, we wash the beans, remove the shell, and then bask them in Indonesia." After drying, we wash it a second time to ensure that all shells are removed. At this point, we dry the beans again. Finally, just before we are ready for delivery to you, we roast coffee beans at 220 degrees Celsius. At this temperature, bacteria cannot survive. "

Another reason why Kopi Luwak is so expensive is that its flavor is unique and cannot be imitated. It is obviously not bitter and very fragrant. It has complex flavor characteristics, smooth, earthy and sweet, as well as a little chocolate.

Qianjie thinks that the quality of Kopi Luwak so attractive first depends on the region. In Indonesia, Arabica beans are grown at high elevations, while Robusta is grown at low elevations, so the Kopi Luwak collected at low elevations cannot be of good quality. Only at high altitudes, civets choose Arabica coffee fruits with better quality. The second is the difference between wild civets and captive civets. Wild civets are omnivores, and the lactic acid bacteria in their intestines and stomach cannot be imitated in captivity, and wild civets will choose ripe fruits to eat, which is no doubt screening for high-quality coffee beans.

Qianjie Coffee Indonesia Kopi Luwak

Producing area: Sumatra, Indonesia

Variety: Arabica

Treatment: in vivo fermentation of civets

Grade: G1

Suggestion on brewing coffee in Qianjie

In order to better show the herbal flavor and mellow taste of Kopi Luwak, Qianjie coffee roasted cat poop coffee beans are roasted at 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 when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

The KONO filter cup will be selected for brewing Kopi Luwak in front of the street, because the only exhaust part of this filter cup is the 1/4 ribs. When the water level passes over the ribs, the amount of water in the filter cup continues to rise and the pressure increases through the weight of the water. Because the outlet is relatively small, it can extend the contact time between coffee particles and water for a longer time, as the water flow drives it to bring out the soluble matter more effectively. It can generally achieve the effect of high alcohol thickness expected by guests.

Cooking parameters: water temperature 86-87 degrees grinding degree: BG#6w powder-water ratio: 1:15 (15g powder 225ml water)

1. The first stage is filled with 30 grams of water and steamed for 25 seconds.

two。 At the end of steaming, the second stage of water is injected, and the value of the electronic scale is 125g. Wait for the water level to drop to half after water injection.

3. The third section of water is injected when the powder bed is about to be exposed, the value of the electronic scale is 225 grams, and the coffee is extracted for a total time of about 50-2 seconds.

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

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