Introduction to the characteristics of grind treatment method for the flavor description of civet coffee with round taste

The aroma of Kopi Luwak 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. With the general brewing method, some people say that civet coffee can be brewed 2 or 3 times, but the above brewing method is regarded as the essence after boiling for a long time, so it is not recommended to soak it again 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.

Because wild civets are obviously better at selecting good coffee fruits, this kind of coffee has outstanding characteristics.