Civet Coffee Price Muscat Coffee Flavor and Taste introduction Muscat Fine Coffee

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. The sales staff of Muscat Coffee suggested that if you want to use this kind of coffee to entertain guests, 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 to such a very different view of taste. Coffee experts mean that most Luwak coffee is made from robusta beans at low elevations. This shows that civets prefer robusta beans to Arabica beans at high altitudes. 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 the real civet coffee will emit a fragrance like honey and chocolate, and it will have a sweet, smooth and rich taste without adding sugar and cream, while 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 even more. But if, on the contrary, you like the fishy smell of Indonesian aged beans or Indian-style soiled beans, you may fall in love with the similar flavor of Luwak coffee, which is said to have tasted this kind of coffee, but its taste has gone to two extremes. One describes the coffee as "the best in the world". The taste is so unusual that it is difficult to describe in words and words: "it is a little fishy, slightly choking and visceral, and it stays in your 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 smelly coffee. Kopi Luwak's aroma is easier to lose than ordinary coffee." In order to maintain the flavor, coffee beans should be packaged independently and then injected with 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 best after boiling for a long time, so rebrewing is not recommended.