Kopi Luwak Coffee - Kopi Luwak Coffee Story

Kopi Luwak, or civet coffee,  is the world’s most expensive coffee. The main factor of it’s high price is the uncommon method of producing such a coffee. The unique taste of Kopi Luwak comes from it being processed by a small animal called the Asian Palm Civet (Paradoxurus hermaphroditus). The resultant taste is both smooth and delicious. This unique and delicate taste is achieved by the break up of coffee beans by proteolytic enzymes in the digestive system of the civet cats.

We are sure you will agree that this results in a truly exquisite coffee that is smooth, delicious, and flavorful.

Why is Kopi Luwak so special and the most expensive coffee?

 

The most important reason of the coffee’s speciality is the production process. Annually about 500 kg, or 1100 lbs of beans are collected from wild civets. Demand rose dramatically in the past year, but the supply from wild civet cats is limited. This is the reason civet farming became popular in the last few years. It is estimated that about 50 tons of kopi luwak coffee is produced annually in civet farms. That is not necessarily a bad development, but it’s not as simple as that.

Conditions in civet farms are often very poor. The animals are caged and forced to feed on provided coffee beans from bowls. Moreover, these farms produce inferior kopi luwak coffee because the civets can no longer select the ripest and highest quality coffee beans, as they do in the forest.

 

How to make Kopi Luwak Coffee ?

 

Making a mug of coffee is easy but making a delicious cup of coffee can be an art. Fortunately, you just need to remember a few fundamental rules to prevent that from happening. The following instructions will help you to brew an excellent Kopi Luwak Coffee. However, you should also consider these instructions for every other coffee you make.

#Rule 1: Coffee Beans

It is simple: The higher the quality of the beans, the better the coffee. The coffee beans should be as fresh as possible. Whole beans are better than ground beans because they are more flavorful and will add a fresh taste to your coffee.

#Rule 2: Clean and Fresh water

Did you know that 99% of coffee is water? Make sure that you use just the best and freshest water for your coffee, especially when you are preparing kopi luwak coffee. If your tap water smells or tastes bad, use bottled water for your coffee instead.

#Rule 3: Grind your coffee right

Make sure that you buy a good coffee grinder. Here is a list of the five most popular brewing methods along with the specific coffee grind size.

French Press/ Coffee Press

• Coarse – Chunky, distinct particles

Drip Coffee Makers

• Medium – More like coarse sand

Moka Espresso Pot

• Fine – More like sugar or salt when you rub it between your fingers

Espresso Machines

• Extra Fine – as fine as flour or powdered sugar but you can still feel some grit

Turkish Coffee (Cezve)

• Extremely Fine/Turkish Grind – Like flour, very powdery.

#Rule 4: Use the right water temperature

It is important to use the right water temperature especially when using a drip coffee maker or preparing a Turkish coffee. Using the wrong water temperature can destroy the flavor of your coffee. The ideal water temperature for coffee is 95-98 C (203 – 208 F). Temperatures above this will increase the acidity of your coffee, and colder water will not extract enough caffeine and flavor from the coffee beans.

#Rule 5: Do not reheat your coffee

Never reheat your coffee; it will lose its flavor. Better to pour it into a thermos bottle or carafe to keep it hot.

#Rule 6: No sugar, no cream, no milk

Milk, cream and sugar will ruin the taste of your kopi luwak. If you add anything it will taste just like regular coffee, and you will not be able to taste the special flavor of kopi luwak coffee.

With the technique of roasting traditional coffee handed down from generation to generation, Huong Mai cafe (15 Hang Manh/58 Ma May/49 Lo Su/56 Hang Be) surely bring to you the most unique and high-quality coffee products.