Coffee review

The Development of Musk Coffee

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, The editor of the development process first introduced Kopi Luwak coffee to the United States (M.P. Mountanos) pointed out that at first, when he heard about this kind of internal fermented coffee, he thought it was a joke in the industry, but he did not take it seriously. later, when he saw a special report on Kopi Luwak in National Geographic, he became interested in her. it took seven years to find a stable source of supply, and it began to be less.

History Edit

M.P. Mountanos, the company that first introduced Kopi Luwak coffee to the United States, pointed out that when he first heard about this kind of in vivo fermented coffee, he thought it was a joke in the industry and didn't take it seriously. Later, he saw a special report on Kopi Luwak in National Geographic magazine. It took seven years to find a stable source of supply and began to introduce small quantities into the United States. How does this coffee taste? Generally speaking, Indonesian coffee has an earthy and herbal flavor, and its consistency is also the highest in all continents, but Kopi Luwak has a stronger earthy flavor and consistency, which is almost close to syrup. The aroma is very special. If you don't like Indonesian coffee in the first place, you will definitely hate Kopi Luwak. If you prefer the earthy smell of old beans, you may love this alternative coffee. Experts who have tasted Kopi Luwak offer polarized reviews, some likening it to human gourmet coffee. Although it was top-grade coffee, it was a personal preference to be willing to spend thousands of yuan on a cup of cat feces coffee.

Production method Edit

manufacturing method

Production method (4 photos)

Roasting process of Luwak coffee beans:

1. Civets love to eat ripe red coffee fruits on coffee trees;

2. Pick undigested coffee seeds from cat feces;

3. Remove the silver-gray film of coffee seeds and wash it with water and dry it in the sun;

4. Roasted to make Luwak coffee beans.

Production Skills Editor

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 to become cat feces coffee beans.

2. Only about 150 grams of coffee beans can be extracted from a catty of civet feces, which will cause 20% loss during the roasting process. Due to the unique raw materials and production process, this kind of coffee can be said to be very rare. The annual supply of coffee beans worldwide will not exceed 400 kilograms at most.

Traditionally, coffee fruit is washed or sunned to remove excess parts and remove coffee beans, but Luwak obtains coffee beans by using its natural fermentation in the body of the civet, so it has a unique flavor.

Main features Edit

Civet Bali Coffee Bean

Civet Bali Coffee Bean

Coffee beans generally go through the process of fermentation of the shell. Coffee beans are in the intestinal tract of the civet. Special bacteria provide a unique fermentation environment. The flavor becomes unique and especially thick and mellow. Coffee beans fermented by civet intestines are especially thick and fragrant.

Eva, the owner of Te Cafe, is a coffee enthusiast who travels around the world every year to collect rare products. She told reporters that "cat poop coffee" was once a tribute from Indonesia to the Dutch royal family. At that time, the industry regarded this coffee with the name "cat poop" as a joke, until National Geographic magazine carried a special report on this, everyone gradually became interested in this "cat poop coffee".

expensive

"Cat poop coffee" is the world's least produced coffee, a bag of 50 grams of coffee beans worth more than 800 yuan, can only make 4- 5 cups of coffee. In terms of conversion, a cup sells for about 200 yuan. Indonesia's largest coffee supplier, Fireboat Group, produces a small gift box of civet coffee for 600 yuan and 50 grams. The packaging is extremely luxurious, while the asking price of 100 grams is more than 2000 yuan. The annual output of wild coffee in the world does not exceed 400 kilograms. Villagers in these areas now collect not only wild ruaka waste but also caged ruaka. Large pots of picked coffee cherries were placed in front of Ruwaka, who was hungry and had no choice but to eat all the coffee cherries. The taste of the coffee produced in this way is naturally greatly discounted. "Rare is expensive," which has led to the high price of Kopi Luwak, a rare coffee that you might have to prepare for 50 pounds and may not be able to find anywhere

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