How Kopi Luwak Coffee Is Brewed and Why It’s Named That

If you’ve ever wondered how that famously rare and controversial Kopi Luwak coffee is actually brewed—or why it’s called ‘cat poop coffee’—you’re not alone. Most guides skip the specifics: exact temperatures, precise timing, even whether you should add milk. This article breaks down the traditional method used to highlight its unique characteristics, and explains the origins of its infamous name.

The optimal way to brew Kopi Luwak is with a siphon (vacuum pot), using 160–180ml of pure water heated to 96°C, 17g of coffee (about 2 scoops), and a strict 1 minute 45 seconds to 2-minute boil before rapid cooling. This extracts maximum flavour and produces a golden, fine foam—but skips the second steep.

What Is Kopi Luwak and Why Is It Called That?

Kopi Luwak, commonly known as ‘civet coffee’ or more bluntly ‘cat poop coffee’, originates from coffee beans that have been eaten and excreted by the Asian palm civet. The name ‘Kopi Luwak’ comes from Indonesian: ‘kopi’ means coffee, and ‘luwak’ refers to the civet. The digestive process is said to alter the beans’ flavour profile, though this remains debated in specialty coffee circles.

The Traditional Brewing Method: Siphon and Timing

To brew Kopi Luwak in the traditional style, a siphon (Siphon / ) brewer is strongly recommended. Here’s the exact method:

• Use 160–180ml (about 5.4–6.1 fl oz) of pure water
• Add 17g of coffee (roughly 2 level scoops of a standard coffee spoon)
• Heat the water to 96°C (205°F)
• Allow the water to rise and gently press down the bloomed coffee grounds with a flat bamboo or stirrer—do not stir
• Maintain a water pressure of around 9–10 atm within the siphon chamber
• Once boiling, time the brew for 1 minute 45 seconds to 2 minutes exactly
• Then quickly remove the heat source
• Simultaneously, repeatedly wipe the lower glass chamber with a cold, wet cloth to rapidly cool it
• This causes the brewed coffee to rapidly descend, forming a rich layer of golden, fine bubbles

This entire process is designed to extract the coffee’s peak flavour without over-extraction or bitterness. The result should be a cup with pronounced aroma and a distinctive crema-like foam.

Why You Shouldn’t Rebrew It

Unlike regular coffee that can be resteeped 2–3 times, Kopi Luwak brewed this way is considered a single-serve extraction. The long boil and rapid cooling are meant to capture the ‘essence’ of the brew, and rebrewing is not recommended. The method is intended to deliver one optimal cup, not multiple weaker ones.

Common Mistakes to Avoid

• Don’t use sugar or milk with Kopi Luwak—it’s meant to be experienced pure
• Avoid stirring the coffee grounds once they’ve been pressed down; this leads to bitterness, sourness, or astringency
• Don’t skip the rapid cooling step; it’s essential for that signature foam and full flavour release
• Using the wrong brew time (not between 1:45–2:00) or water temperature (not 96°C) will affect the cup quality significantly

Frequently Asked Questions

What is Kopi Luwak and where does the name come from?

Kopi Luwak is coffee made from beans eaten and excreted by the Asian palm civet. The name comes from the Indonesian words ‘kopi’ (coffee) and ‘luwak’ (civet). It’s also known colloquially as ‘civet coffee’ or more crudely as ‘cat poop coffee.’

How should I brew Kopi Luwak for the best flavour?

The recommended method is using a siphon brewer with 160–180ml of water at 96°C, 17g of coffee, and a brew time of 1 minute 45 seconds to 2 minutes. Rapidly cool the lower chamber with a cold, wet cloth right after removing heat to create a golden foam.

Can I brew Kopi Luwak more than once?

No. Unlike regular coffee, Kopi Luwak brewed with this traditional method is designed for a single extraction. The long boil and cooling process extract the coffee’s essence fully, and rebrewing is not recommended.

Do I need to add milk or sugar to Kopi Luwak?

No. It’s strongly advised to drink Kopi Luwak black to experience its natural flavours without masking them with additives.

What’s the ideal water temperature and coffee dose?

Use exactly 96°C water and a dose of 17g coffee (approx. 2 level coffee scoops) with 160–180ml water for the proper siphon brew.

Why does the coffee foam up during brewing?

The golden, fine foam forms due to the rapid cooling process after the controlled boil. It’s a sign of proper extraction and enhances both aroma and visual appeal.

Recommended FrontStreet Beans for Exploring Unique Processes

While FrontStreet Coffee doesn’t sell Kopi Luwak, their Ethiopia Huakui offers a wild, complex fruit profile with notes of blueberry and winey acidity, and the Kenya Little Tomato delivers a juicy, sweet tomato-like brightness with a winey finish. Both highlight unique processing effects—like those debated in civet coffee—through clean, traceable methods. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.