Minggu, 13 Maret 2011

Luwak Coffee Roasted Beans

Civet coffee is coffee that has been selected and eaten by the mongoose (Paradoxorus hermaproditus) or also known as badgers, weasels and Rase in some areas. Civet coffee to choose fruit that has an optimum level of maturity based on taste and smell and eat it by peeling the outer skin with his mouth, then swallowing mucus and seeds.
Coffee beans are still wrapped in the hard cuticle (skin horn / parchment) is not destroyed in the digestive system, digestive mongoose mongoose because simple so that when out with the feces of coffee beans is still intact leather wrapped horn
When the seeds are in the digestive system mongoose, occurs naturally during the fermentation process of approximately 10 hours. Prof. Massiomo Marcone from Guelpg University, Canada, said fermentation in the digestive mongoose is to improve the quality of coffee because besides Barada at optimal fermentation temperature of 24-260 Celsius was also aided by enzymes and bacteria that exist in the digestive mongoose. Civet coffee protein content is lower than regular coffee because reshuffle more optimal protein through fermentation. These proteins act as building blocks the bitter taste of coffee when roasted so that the mongoose is not as bitter coffee regular coffee because of low protein content. The evaporated components were different between civet coffee and regular coffee. Proven Luwak coffee aroma and flavor is very distinctive. The process of fermentation by mongoose is not uncommon to make some people reluctant to consume them in disgust or fear. Yet according to Massimo, the content of bacteria in civet coffee that has been roasted coffee with a lower than normal processes.

Minggu, 10 Oktober 2010

Kopi Luwak Arabica

Blind Assessment: Impressive and unique aroma: sweet-toned, delicate yet heavy with notes of night flowers, orange, honey, and moist fallen leaves. In the cup soft acidity, silky mouthfeel, and continued lush notes of honey, fresh fallen leaves and night flowers. The sweetness carries into the finish though the flavor fades quickly. A hint of a note that I associate with raw nuts surfaced now and then. I do not care for this note and neither do most coffee cuppers; otherwise I would assign a rating of well over 90 to this quite unique sensory profile.

Notes: A version of the famous (or infamous) Kopi Luwak, the world's most expensive coffee. The beans are harvested from the feces of a species of civet cat resident in Sumatra that eats ripe coffee fruit. Luwak Coffee is an Internet retailer and wholesaler that specializes in kopi luwak and other rare Indonesian coffees. Presumably the term "bold" applied to the roast style of this coffee refers to roast profile rather than to degree or color, as this sample is very similar in color to the same company's medium roast. Visit www.luwakcoffee.com for more information.

Who Should Drink It: Experimentalists with spare cash. Something was going on in the flavor of this particular sample that was quite unique and may (or may not) reflect the peculiar and intimate nature of the processing method.

Minggu, 16 Mei 2010

Rare Indonesian coffee bean picked from civet droppings

Once again, the news media has exhumed stories about the ridiculous and ridiculously expensive Kopi Luwak bean: Chron.com | Rare Indonesian coffee bean picked from civet droppings. According to this latest article, we can apparently blame this foolishness on many of our money-to-burn California compatriots hard up for interesting Christmas gift ideas.

This freak show novelty appeals to the nouveau riche stereotype — i.e., those who know the price of everything but the value of nothing. Mentioned on TV a couple of years ago (including CSI-Las Vegas and The Oprah Winfrey Show — too bad those shows don’t merge, eh?), it has faded from and re-entered the vernacular of gourmet and luxury good conversations every so often like a visiting comet.

The bottom line is this: they are essentially coffee beans that have been eaten and crapped out by feral Indonesian weasels. Call it a delicacy, because it comes with a $175 per pound price tag. If I could bag my bodily functions for that premium a price, you can bet that I’d cash in and spend it all on Malabar Gold beans.

We should all hope that these will be my last words on this tedious subject. But here’s the Wikipedia entry if you’d like to know more:

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