Characteristics of grindability of civet coffee introduction of high-quality coffee beans

The company M.P. Mountanos, which first introduced Kopi Luwak coffee to the United States, pointed out that at first, when I heard about this kind of coffee fermented in the body, I thought it was a joke in the industry, but I didn't take it seriously. later, I saw a special report on Kopi Luwak in National Geographic Magazine and became interested in her. it took seven years to find a stable source of supply and began to introduce a small amount to the United States. What's the flavor of this coffee? Generally speaking, Indonesian coffee has the taste of mud and traditional Chinese medicine, and its consistency is the highest in all continents, but Kopi Luwak has a stronger taste and consistency, which is almost close to syrup, and its flavor is very special. If you don't like Indonesian coffee in the first place, you must hate Kopi Luwak even more. If you prefer the fishy smell of aged beans, you may love this alternative coffee. Experts who have tasted Kopi Luwak have put forward a polarized evaluation, and some people compare it to the best coffee in the world. Although it is the best, whether you are willing to spend thousands of yuan to drink a cup of Kopi Luwak is your personal preference.

The roasting process of Luwak coffee beans:

1. Civets like to eat red coffee fruits that are ripe on coffee trees.

2. Pick out undigested coffee seeds from cat droppings

3. Remove the silver gray film of coffee seeds, wash them with water and dry them in the sun.

4. Stir-fried Luwak coffee beans

In the coffee industry, Kopi Luwak is widely regarded as a product with novelty as the selling point. "the consensus in the industry is that it tastes bad," said the American Special Coffee Association (Specialty Coffee Association of America,SCAA). SCAA quoted a coffee expert as saying: "obviously, the selling point of Kopi Luwak is its story, not its quality." Using the SCAA standard, Kopi Luwak scored two points lower than the lowest score for the other three types of coffee. It can be speculated that the processing of Kopi Luwak diluted the high-quality acidity and taste and made the taste more insipid. Of course, many people also seem to regard this insipid taste as the advantage of this kind of coffee. "

Tim Carman, a food columnist for the Washington Post, commented on Kopi Luwak sold in the United States and concluded that "it tastes like Folger coffee." It's like rotten, lifeless taste. It's like petrified dinosaur shit in bath water. I can't finish it. "

The civet likes to choose the most ripe, sweet, juicy coffee fruit in the coffee tree as food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested, and the hard coffee beans are then excreted intact by the civet's digestive system.

In this way, in the process of digestion, the coffee beans have an unparalleled magical change, the flavor tends to be unique, the taste is particularly mellow, and the rich, round and sweet taste is also incomparable to other coffee beans. This is due to the fact that the civets' digestive system destroys the protein in the coffee beans, making the coffee much less bitter and increasing the round taste of the coffee beans.