The origin of mature sweet cat feces coffee beans-cat feces coffee is made of cat feces

The aroma of cat java coffee is easier to lose than regular coffee. To preserve flavor, coffee beans are packaged individually, and nitrogen is injected to prevent 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 the coffee, it is recommended to use a stopper pot (Siphon type), add 160~180 ml (ml) of pure water, pour 17 grams (grams) about 2 tablespoons of coffee powder, wait for the water to roll up and gently press the raised coffee powder with a flat bamboo sheet, remember!! Do not stir, or coffee will become bitter, sour, astringent.

The water temperature is 96℃, the water pressure is 9-10atm, boiling for about 1 minute 45 seconds to 2 minutes, quickly remove the fire source and wipe the glass bottle repeatedly with a cold damp cloth to cool it rapidly. The brewed coffee will fall quickly and present a large number of golden yellow fine bubbles, so that it can achieve the ultimate flavor. With the general brewing method, some people say that civet coffee can be brewed 2~3 times, but the above brewing method is regarded as the most essential after boiling for a long time, and it is not recommended to bubble back.

Indonesian civets like to choose the most ripe, sweet, full and juicy coffee fruit from 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. The hard coffee beans will be excreted by the Indonesian coconut cat. After this digestion process, coffee beans have changed, unique flavor, taste special mellow coffee beans generally through the shell fermentation process, coffee beans in the civet's intestinal tract, special bacteria provide a unique fermentation environment, flavor becomes unique, especially thick mellow. Coffee beans fermented by civet intestines are especially thick and fragrant.

Indonesian coffee has earthy and herbal flavours and is the highest consistency in any continent. But "cat poop coffee" has a stronger earthy smell and a consistency closer to syrup, with a very special aroma. After drinking, there will still be a faint mint cool feeling in the mouth, which is the "exclusive taste" that ordinary coffee does not have. After drinking a cup, take a deep breath or take a mouthful of cold water, you can obviously feel a cool sensation from the mouth to the throat. It is really like just eating a mint throat lozenge.

The origin of cat shit coffee

Civets eat only the sweetest beans, which is a natural selection in itself, and second, locals have found that the beans ferment in the cat's stomach and produce coffee that tastes better than regular coffee. The delicious cat feces coffee gradually became famous and became a hot commodity in the international market.

Because of the scarcity, the price is very expensive. Civets are found in Indochina, India (northeast), Bangladesh, Bhutan, Sikkim, Nepal and Kashmir, but only Sumatra civets produce cat feces coffee.

In Indonesia's Sumatra region, the locals call the civet Musang rather than Luwak, and Kopi Musang is the civet coffee (also translated as Mu Shang coffee), commonly known as "cat shit coffee".

After processing and roasting, cat poop coffee became a luxury coffee drink that spread to luxury kingdoms around the world. Local coffee farmers, in pursuit of high profits, capture wild civets and raise them at home so that they can produce more cat poop coffee. However, the quality and taste of cat feces coffee produced by raised civets would be correspondingly inferior. Even so, production of this coffee is scarce and not affordable for all coffee lovers.