Civet Coffee from Bali
My colleague recently bought a packet of Kopi Luwak from Bali. "It is expensive, about RM 40 for 2 servings. Disappointingly, it is not aromatic and tastes bland". I looked at her and ask "Could it be that you guys are not brewing it right?" "No, we brewed it using a proper coffee brewing machine" defended my friend.
"mmm, in that case, you may have been duped without knowing it! Supplies are limited and the fact that you can get it easily implies that the 'source' may be questionable"
"Yea, that thought did cross my mind" she agreed.
I am more of a tea person rathen than a coffee lover. I suspect that I am sensitive to caffeine and a cup of coffee does contain 3X amount of caffeine compared to a cup of tea. My lack of experience in coffee-drinking explains why i wouldn't know whether a cup of the infamous luwak coffee is supposed to taste like a cup of ordinanry coffee, better or otherwise (acquired taste).
Well, two things i've found out about the Luwak coffee are the enzymes from the digestion of the red coffee beans actually break down the protein that give coffee its bitter taste (hence, you may be surprise to know that it is not as bitter as you think it should be) and standards may differ from regions to regions depending on the type of beans these animal consume. So, the luwak coffee from Bali may taste different from a cuppa from say, Vietnam.
Perhaps those who have the 'privilege' to try the most expensive coffee in the world could share more info with me. If given a chance, would I want to try it?............maybe
Source - Wikipedia
Civets consume the red coffee cherries containing the fruit and seed. The inner bean of the berry is not digested, but a unique combination of enzymes in the stomach of the civet add to the coffee's flavour by breaking down the proteins that give coffee its bitter taste. The beans are defecated, still covered in some inner layers of the berry. The beans are washed, and given only a light roast so as to not destroy the complex flavours that develop through the process. Light roasting is considered particularly desirable in coffees that do not exhibit bitterness, and the most pronounced characteristic of Kopi Luwak is a marked reduction in bitterness.
All Kopi Luwak does not taste identical, because civet cats may dine on any variety of Arabica, Robusta (but they usually choose the ripest and sweetest beans) or other species of beans in the environment, and the bean variety greatly affects the underlying taste of the result. However, Kopi Luwak coffees share a similar aroma profile, lack of bitterness, and some flavour characteristics that gourmets of the coffee genre recognise among the many varieties.
